富氢水对发芽黑青稞营养成分和抗氧化特性的影响。

Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley.

机构信息

Department of Food Science and Engineering, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Instrumental Analysis Center of Shanghai Jiao Tong University, Shanghai 200240, China.

出版信息

Food Chem. 2019 Nov 30;299:125095. doi: 10.1016/j.foodchem.2019.125095. Epub 2019 Jun 27.

DOI:10.1016/j.foodchem.2019.125095

PMID:31279124

Abstract

Hydrogen gas (H), a multifunctional signaling molecule, has received increasing attention in recent years. In the present study, hydrogen-rich water (HRW) (2 ppm) was used for the processing of sprouted black barley (Hordeum distichum L.), and the results showed that the HRW treatment could significantly increase the germination rate and growth rate of black barley (P < 0.05). A chemical component analysis showed that in sprouted black barley, the HRW treatment could change the distribution of phytochemicals (e.g., the ionic strength of guanosine), increase the concentrations of free vanillic acid, coumaric acid, sinapic acid, conjugated sinapic acid, Ca and Fe and the hydroxyl radical scavenging rate, and decrease the protein, fat, starch and dietary fibre contents compared with the results obtained after treatment with ultra-pure water (P < 0.05). HRW can be used for the processing of sprouted grains to effectively increase their germination efficiency and concentrations of bioactive phytochemicals.

摘要

氢气（H）作为一种多功能信号分子，近年来受到越来越多的关注。本研究采用富氢水（HRW，2ppm）对发芽黑青稞（Hordeum distichum L.）进行处理，结果表明，HRW 处理可显著提高黑青稞的发芽率和生长速度（P＜0.05）。化学成分分析表明，在发芽黑青稞中，HRW 处理可改变植物化学物质的分布（如鸟苷离子强度），增加游离香草酸、肉桂酸、芥子酸、共轭芥子酸、Ca 和 Fe 的浓度以及羟基自由基清除率，同时降低蛋白质、脂肪、淀粉和膳食纤维的含量，与超纯水（UPW）处理后的结果相比差异显著（P＜0.05）。HRW 可用于发芽谷物的加工，有效提高其发芽效率和生物活性植物化学物质的浓度。