摘要
采用发光二极管精确调制光质和光量,研究光谱能量分布对苜蓿芽苗菜营养品质和抗氧化特性的影响,以黑暗作为对照。结果表明:与对照和其他光质处理相比,蓝光能显著提高苜蓿芽苗菜中可溶性蛋白、游离氨基酸、VC、总酚类物质和总黄酮的含量以及清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力,并显著降低硝酸盐的含量;红光能显著提高鲜质量产量;白光处理更利于提高干质量产量,显著提高类胡萝卜素和硝酸盐的含量;黄光下培养6、8、12 d的苜蓿芽苗菜槲皮素含量显著提高,苯丙氨酸解胺酶(phenylalanine ammonia-lyase,PAL)活性也相应提高,且槲皮素含量与PAL活性呈显著正相关。总体而言,蓝光有利于提高苜蓿芽苗菜的营养品质。
The effects of light quality on nutritional quality and antioxidant properties of alfalfa(Medicago sativa) sprouts were investigated in comparison with those of darkness. As compared with control and other light quality treatments, blue light emitting diodes(LEDs) signifi cantly promoted the contents of soluble protein, free amino acids, vitamin C(VC), total phenolics and total fl avonoids, and the 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity of alfalfa sprouts. Moreover, the content of nitrate was significantly decreased under blue LEDs. The yield of fresh sprouts was increased observably under red LEDs, while white LEDs were suitable for dry matter accumulation in alfalfa sprouts. In addition, white LEDs signifi cantly promoted the accumulation of carotenoi d and nitrate in sprouts. Yellow LEDs were suitable for the accumulation of quercetin after 6, 8 and 12 days of culture, concomitantly with the highest PAL activity among all the investigated treatments. The content of quercetin was positively correlated with phenylalanine ammonia-lyase(PAL) activity under yellow LEDs. These results revealed that blue LEDs were suitable for promoting the nutrient quality of alfalfa sprouts.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第13期32-36,共5页
Food Science
基金
国家自然科学基金面上项目(31171998)
国家基础科学人才培养基金项目(J1310015)
关键词
苜蓿
芽苗菜
生长
营养品质
抗氧化
alfalfa
sprouts
growth
nutritional quality
antioxidant
