【摘要】 以中国固阳荞麦和加拿大温莎荞麦籽粒为材料,采用石磨法磨制荞麦粉,以出粉率不同收集全粉(90%)、普粉(75%)、精粉(60%)和营养粉(40%)4个等级粉,采用甲醇提取荞麦粉抗氧化物质,分析其抗氧化活性。结果表明,荞麦营养粉的总酚、总黄酮含量最高,精粉最低。固阳荞麦营养粉的总酚和总黄酮含量分别为(3.80±0.05)和(5.49±0.20)mg/g,加拿大温莎荞麦营养粉的总酚和总黄酮含量分别为(4.10±0.09)、(5.45±0.05)mg/g。荞麦营养粉的总抗氧化能力显著高于全粉,全粉显著高于精粉。荞麦各等级粉对DPPH·、·OH及ABTS+·均具有一定的清除能力,清除作用大小为营养粉>全粉>普粉>精粉。固阳荞麦营养粉具有更高的亚铁离子螯合能力,加拿大温莎营养粉和全粉的亚铁离子螯合能力显著高于普粉和精粉。荞麦粉总抗氧化能力、DPPH·清除率、·OH清除率、ABTS+·清除率、亚铁离子螯合能力与总酚、总黄酮含量呈高度正相关。更多还原

【Abstract】 Guyang buckwheat flour and Canada Windsor buckwheat flour were used as test material,which were milled by stone mill. The buckwheat flour was divided into four levels——whole grain flour(90 %),common flour(75 %),fine flour(60 %)and bran flour(40 %). The flour samples were extracted from 70 %methanol at 70℃ for 4h for the evaluation of the antioxidant potential. The results showed that the TPC and TFC of buckwheat bran flour were highest while that of fine flour was lowest. The TPC and TFC of Guyang buckwheat bran flour were(3.80±0.05)mg/g and(5.49±0.20)mg/g,respectively. The TPC and TFC of Canada Windsor buckwheat bran flour was(4.10±0.09)mg/g and(5.45±0.05)mg/g,respectively. The TAC of buckwheat bran flour was obviously higher than whole grains flour,while the TAC of whole grains flour was significantly higher than fine flour. The graded flours have scavenging capacity of DPPH·,·OH and ABTS+·. The scavenging capacity ranked by descending order was bran flour >whole grain flour >common flour >fine flour. Guyang bran flour was higher on the ferrous ion chelating power,while Canada Windsor bran and whole grain flour was higher on that. In addition,there was a positively correlation between TPC,TFC,TAC,and free radical scavenging capacity.更多还原