严莎莎，马挺军*
（北京农学院食品科学与工程学院，北京 102206）
摘要：本文探究了苦荞饮料制作过程中及苦荞饮料与市售饮品之间总黄酮、总酚酸含量及抗氧化能力的差异。分别采用三氯化铝比色法、福林酚法测定饮料中总黄酮和总酚酸的含量，运用高效液相色谱质谱联用仪测定自制苦荞饮料及市售饮品中单体黄酮酚酸含量并进行对比，并对1，1-二苯基-2-苦基肼自由基清除能力和2，2'-联氮-双（3-乙基-苯并噻唑啉-6-磺酸）二铵盐自由基清除能力进行分析。结果表明：苦荞饮料的总黄酮含量为0.1258mg/g、总酚酸含量为0.2767μg/g、清除1，1-二苯基-2-苦基肼自由基能力半抑制浓度值为70.79mg/mL、清除2，2'-联氮-双（3-乙基-苯并噻唑啉-6-磺酸）二铵盐自由基能力半抑制浓度值为57.49mg/mL，苦荞饮料中表儿茶素、儿茶素、槲皮素、芦丁、原儿茶酸含量分别为48.52、133.30、374.00、464.70、666.00μg/g。苦荞饮料中表儿茶素、儿茶素、槲皮素、芦丁、原儿茶酸含量，均高于四种市售饮品，所以苦荞饮料可以作为一种特色饮料走向市场。
关键词：苦荞；饮料；抗氧化
Analysis of Flavonoid and PhenolicAcid Contentsand Antioxidant Capacity of Tartary Buckwheat Beverage
YAN Sha-sha，MA Ting-jun*
（College of Food Science and Engineering，Beijing University of Agriculture，Beijing 102206，China）
Abstract: The contents of total flavonoids，total phenolic acids and antioxidant capacity of Tartary buckwheatbeverage was studied in the process of making Tartary buckwheat beverage and the difference between Tartarybuckwheat beverage and commercial beverage. The contents of total flavonoids and total phenolic acids in thebeverage were determined by the aluminum trichloride colorimetric method and folinol method respectively，and thecontents of single flavonoid phenolic acids in homemade Tartary buckwheat beverage and commercial beverage weredetermined by HPLC mass spectrometry and compared. The scavenging ability of 1，1-diphenyl-2-picrylhydrazine freeradical and 2，2' -biazo-bis（3-ethyl-benzothiazoline-6-sulfonic acid）diammonium salt free radical were analyzed. Theresults showed that: The content of total flavonoids and phenolic acids in tarbuckwheat beverage was 0.1258mg/g，0.2767μg/g，and the concentration value of semi-inhibitory activity of scavenging 1，1-diphenyl-2-picrylhydrazine freeradical was 70.79 mg/mL and the semi-inhibitory concentration of 2，2' -biazo-bis（3-ethyl-benzothiazoline-6-sulfonicacid） was 57.49mg/mL. The contents of epicatechin，catechin，quercetin，rutin and protocatechin in tarbuckwheatbeverage were 48.52，133.30，374.00，464.70 and 666.00μg/g， respectively. Contents of total flavonoids， totalphenolic acid，scavenging ability of 1，1-diphenyl-2-picrylhydrazine free radical，scavenging ability of 2，2' -biazo-bis（3- ethyl-benzothiazoline-6- sulfonic acid）diammonium salt，and contents of epicatechin，catechin，quercetin，rutinand protocatechuic acid in tarbuckwheat beverage. It is higher than four kinds of Tartary buckwheat products and sixkinds of grain drinks，so Tartary buckwheat grain beverage can be used as a grain beverage to market.
Key words: tartary buckwheat；drinks；antioxidant
中图分类号：TS219 文献标志码：A 文章编号：1007-7871（2023）03-0006-05
2023，Vol.26，No.3