豌豆萌发过程中生长特性、酚类含量及抗氧化性变化

Dynamic changes in the growth characteristics,phenolic content and antioxidant activity of pea during germination

关键词:  豌豆  萌发  生长特性  酚类含量  抗氧化性

Key words:  pea  germination  growth characteristics  phenolic content  antioxidant activity

摘要:

为阐明萌发对豌豆种子酚类物质及抗氧化性的影响，以3个豌豆品种（‘16WDS017’、‘16WDS018’和‘16WDS021’）为材料，研究其萌发过程中不同生长期的生长特性（苗长、茎粗、根粗和根长等）、酚类（总酚和总黄酮）含量及抗氧化性（ABTS自由基清除力和FRAP亚铁还原力）的动态变化。结果表明，‘16WDS017’豌豆芽苗菜的生物产量（127.06 g/100株）及可食部分鲜重（38.93 g/100株）最高；与未萌发的种子相比，萌发显著提高芽苗菜的酚类含量和抗氧化性，且随着萌发时间的延长，其总酚、总黄酮含量及抗氧化性均呈逐渐上升的趋势；同时‘16WDS021’豌豆芽苗菜相比于其他2个品种，其酚类含量和抗氧化性更高。此外，苗长与根长、酚类含量及抗氧化性之间存在着极显著正相关关系，总酚、总黄酮含量与抗氧化性之间呈极显著正相关性。综上所述，豌豆萌发时间越长，越有利于酚类物质的积累及增强抗氧化性。

Abstract:

To investigate the effect of germination on the phenolic compounds and antioxidant activity of pea seeds,three pea varieties (‘16WDS017’,‘16WDS018’ and ‘16WDS021’) were used as materials.The dynamic changes in the growth characteristics (hypocotyl lengths,stem thick,root thick,root length),total phenolic content (TPC),total flavonoid content (TFC) and antioxidant activity (ABTS free radical scavenging capacity,ferric reducing antioxidant power) in different growth stages during germination were investigated.The results showed that the biomass yield of 127.06 g/100 strain and edible fresh weight of 38.93 g/100 strain for ‘16WDS017’ pea sprouts were the highest.Compared with non-germinated pea seeds,the phenolic contents and antioxidant capacity of pea sprouts were significantly improved after germination.With the prolongation of germination time,the content of total phenolic,total flavonoid and antioxidant activities of pea sprouts increased gradually,while the ‘16WDS021’ pea sprouts has higher phenolic contents and antioxidant activity than others.An extremely significant positive correlation between hypocotyl length and root length,phenolic content,antioxidant activity were discovers.The extremely significant positive correlation between total phenolic content,total flavonoid content and antioxidant activity were also revealed.In conclusion,the longer the pea germination time,the more accumulation of phenolic substances and flavonoids.