Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley

被引：44
作者：
Guan, Qi [1 ]
Ding, Xin-Wen [1 ]
Jiang, Rui [1 ]
Ouyang, Peng-Ling [1 ]
Gui, Juan [2 ]
Feng, Lei [2 ]
Yang, Li [1 ]
Song, Li-Hua [1 ,3 ]
机构：
[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai 200240, Peoples R China
[2] Shanghai Jiao Tong Univ, Instrumental Anal Ctr, Shanghai 200240, Peoples R China
[3] Shanghai Jiao Tong Univ, Bor S Luh Food Safety Res Ctr, Res Ctr Food Safety & Nutr, Key Lab Urban Agr South,Sch Agr & Biol, Shanghai 200240, Peoples R China
来源：
FOOD CHEMISTRY | 2019年 / 299卷
关键词：
Black barley; Germination; Hydrogen-rich water; Bioactive compounds; Phenolic acids; GAMMA-AMINOBUTYRIC-ACID; GERMINATED ROUGH RICE; BROWN RICE; BIOACTIVE COMPOUNDS; PHENOLIC-ACIDS; L; ELONGATION; METABOLISM; CAPACITY; ALFALFA;
D O I：
10.1016/j.foodchem.2019.125095
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Hydrogen gas (H-2), a multifunctional signaling molecule, has received increasing attention in recent years. In the present study, hydrogen-rich water (HRW) (2 ppm) was used for the processing of sprouted black barley (Hordeum distichum L.), and the results showed that the HRW treatment could significantly increase the germination rate and growth rate of black barley (P < 0.05). A chemical component analysis showed that in sprouted black barley, the HRW treatment could change the distribution of phytochemicals (e.g., the ionic strength of guanosine), increase the concentrations of free vanillic acid, coumaric acid, sinapic acid, conjugated sinapic acid, Ca and Fe and the hydroxyl radical scavenging rate, and decrease the protein, fat, starch and dietary fibre contents compared with the results obtained after treatment with ultra-pure water (P < 0.05). HRW can be used for the processing of sprouted grains to effectively increase their germination efficiency and concentrations of bioactive phytochemicals.
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页数：8
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