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《Acta Agriculturae Universitatis Jiangxiensis》 2017-01
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Effect of Trace Elements on the Flavonoids and Phenolic Acids in Tartary Buckwheat Sprouts

WANG Jun-ru;MA Lin;LI Wen-fei;TANG Xiao-hui;ZHAO Gang;PENG Lian-xin;ZHAO Jiang-lin;College of Pharmacy and Bioengineering,Chengdu University;Chinese National Coarse Cereals Processing Technology Research Sub-center,Chengdu University;College of Food and Bioengineering,Xihua University;  
The effcets of addition of 7 trace element inorganic salts on the flavonoids and phenolic acids in tartary buckwheat sprouts( TBS) were investigated by single factor design and orthogonal design.The results showed that the contents of 8-polyphenols( except orientin) in TBS changed significantly after adding trace elements,and the order of the effects of the trace elements was as follows: ZnSO_4·7H_2O CuSO_4·5H_2O MnSO_4·4H_2OEDTA-2Na( NH_4)_6Mo_7O_(24)·4H_2OFeSO_4·7H_2OH_3BO_3,and the optimal combination of factors was FeSO_4·7H_2O( 13.9 mg / L),EDTA-2Na( 37.2 mg / L),H_3BO_3( 1.43 mg/L),MnSO_4·4H_2O( 0.22 mg / L),ZnSO_4·7H_2O( 0.08 mg / L),CuSO_4·5H_2O( 1.07 mg / L),( NH_4)_6Mo_7O_(24)·4H_2O( 0.03 mg / L).Verification tests showed that under the optimal conditions,both the growth and polyphenols of TBS increased significantly,and the total content of polyphenols was up to62.58±2.79 mg / g( DW: Dry weight).
【Fund】: 四川省科技计划项目(2016JY0092);; 成都大学校基金项目(2014XJZ09)~~
【CateGory Index】: S649
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