Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts

被引：27
|
作者：
Ji, Hongbin [1 ]
Tang, Wen [1 ]
Zhou, Xiaoli [1 ]
Wu, Ying [1 ]
机构：
[1] Shanghai Inst Technol, Sch Perfume & Aroma Technol, Dept Food Sci & Technol, 100 Haiquan Rd, Shanghai 201418, Peoples R China
来源：
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2016年 / 66卷 / 02期
基金：
中国国家自然科学基金;
关键词：
blue light; UV-A/UV-C; tartary buckwheat sprouts; flavonoids; UV-B RADIATION; NITRIC-OXIDE; RUTIN; BIOSYNTHESIS; ANTHOCYANIN; ARABIDOPSIS; MECHANISMS; SEEDLINGS; CAPACITY; PLANTS;
D O I：
10.1515/pjfns-2015-0042
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of blue and UV-A (365 nm)/UV-C (254 nm) or their combinations on the levels of total flavonoids, rutin, quercetin, phenylalanine ammonialyase (PAL), chalcone isomerase (CHI), rutin degrading enzymes (RDEs) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in tartary buckwheat sprouts were investigated in this study. The total flavonoids content in the tartary buckwheat sprouts irradiated with blue light followed by UV-C (BL+UV-C) raised by 10%, compared with the opposite combination sequence (UV-C+BL). However, blue light did not show the same results when combined with UV-A, and their combinations on the accumulation of total flavonoids were still lower than that of UV-A/UV-C. Key enzymes (PAL, CHI and RDEs) revealed a significant correlation with total flavonoids in tartary buckwheat sprouts.
引用
收藏
页码：93 / 98
页数：6
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