微波辐射对苦荞芽抗氧化能力的影响。
Effect of microwave radiation on antioxidant capacities of Tartary buckwheat sprouts.
作者信息
Bian Zi-Xiu, Wang Jian-Fei, Ma Hui, Wang Si-Meng, Luo Li, Wang Shun-Min
机构信息
Biological and Chemical Engineering Institute, Anhui Polytechnic University, Wuhu, 241000 China.
出版信息
J Food Sci Technol. 2020 Oct;57(10):3913-3919. doi: 10.1007/s13197-020-04451-0. Epub 2020 Jul 18.
Abstract
This study aimed to investigate the effects of different microwave radiation power and treatment time on the antioxidant enzyme activities and radical scavenging potency in Tartary buckwheat sprouts. The results indicated that the optimal microwave irradiation conditions for superoxide dismutase, catalase, peroxidise and ascorbate peroxidise antioxidant enzymes was the power 300 W for 75 s, and their activities were all higher than those of the control and the ungerminated seeds. In addition, under the above microwave conditions, the total reducing power and the ability to scavenge DPPH, ABTS, O- and •OH were also optimal. These results indicated that suitable microwave treatment could effectively improve the antioxidant enzyme activity in Tartary buckwheat sprouts and enhance the antioxidant capacity of sprouts.
摘要
本研究旨在探讨不同微波辐射功率和处理时间对苦荞芽抗氧化酶活性及自由基清除能力的影响。结果表明，超氧化物歧化酶、过氧化氢酶、过氧化物酶和抗坏血酸过氧化物酶抗氧化酶的最佳微波辐照条件为功率300W、时间75s，其活性均高于对照和未发芽种子。此外，在上述微波条件下，总还原力以及清除DPPH、ABTS、O-和•OH的能力也最佳。这些结果表明，适当的微波处理可有效提高苦荞芽的抗氧化酶活性，增强芽的抗氧化能力。
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