发芽青稞的营养品质及降血压效果

Nutritional Quality and Antihypertensive Effect of Sprouted Highland Barley

摘要:

作者以发芽前后青稞中β-葡聚糖、γ-氨基丁酸、游离氨基酸、总多酚等营养成分的质量分数以及β-葡聚糖酶、蛋白酶等酶活性为指标，并结合高血压大鼠收缩压、心率等指标的变化情况，研究萌发对青稞营养品质和其降血压效果的影响。结果发现，青稞β-葡聚糖、淀粉和蛋白质质量分数随萌发时间延长而降低，γ-氨基丁酸质量分数在萌发48 h达到最高，总多酚、总黄酮质量分数以及β-葡聚糖酶、淀粉酶和蛋白酶的活力随萌发时间延长而增加。总游离氨基酸质量分数尤其是必需氨基酸质量分数经萌发处理后显著升高（P<0.05），表明发芽能提高青稞营养价值。此外，与青稞相比，发芽青稞更利于降低高血压大鼠的收缩压、心率、血管紧张素Ⅱ和血管生成素（P<0.05），表明发芽青稞有更好的缓解高血压作用。

Abstract:

This study investigated the effects of germination on nutritional quality and antihypertensive effect of highland barley by comparing the mass fraction of β-glucan, γ-aminobutyric acid, free amino acids, total polyphenols and other nutrients before and after the germination of highland barley, as well as the changes in enzyme activities such as β-glucanase and protease, and systolic blood pressure and heart rate of hypertensive rats. The results showed that the mass fraction of β-glucan, starch and protein decreased with the prolonged germination time, while the mass fraction of γ-aminobutyric acid reached its highest value at germination for 48 h. The mass fraction of total polyphenols and total flavonoids, as well as the activities of β-glucanase, amylase and protease increased with the increasing germination time. The total mass fraction of amino acids, especially the mass fraction of essential amino acids, significantly increased after germination (P<0.05), indicating that the nutritional value of highland barley could be improved by germination. In addition, compared with the non-germinated highland barley, the germinated highland barley showed a better efficacy in reducing the systolic blood pressure, heart rate, angiotensin Ⅱ and angiopoietin in hypertensive rats (P<0.05), indicating a better effect on alleviating hypertension.