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作物杂志, 2026, 42(2): 134-142 doi: 10.16035/j.issn.1001-7283.2026.02.016

生理生化·植物营养·栽培耕作

品种和采收期对藜麦芽苗菜总黄酮、总多酚及其抗氧化活性的影响

李文琦,1, 段雪妍2, 胡一晨1, 黄朝晖,3,4, 秦培友,2

1成都大学食品与生物工程学院， 610106， 四川成都

2北京市农林科学院农产品加工与食品营养研究所， 100097， 北京

3海南热带海洋学院， 572000， 海南三亚

4海南热带海洋学院崖州湾创新研究院， 572000， 海南三亚

Effects of Variety and Harvesting Period on Total Flavonoids, Total Polyphenols and Antioxidant Activity of Quinoa Sprouts

Li Wenqi,1, Duan Xueyan2, Hu Yichen1, Huang Zhaohui,3,4, Qin Peiyou,2

1College of Food and Bioengineering, Chengdu University, Chengdu 610106, Sichuan, China

2Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

3Hainan Tropical Ocean University, Sanya 572000, Hainan, China

4Yazhou Bay Innovation Institute of Hainan Tropical Ocean University, Sanya 572000, Hainan, China

通讯作者: 秦培友，主要从事营养健康谷物品质评价与高值化利用研究，E-mail：qinpeiyou@baafs.net.cn；黄朝晖为共同通信作者，主要从事食品营养与功能研究，E-mail：554566782@qq.com

收稿日期: 2024-12-2   修回日期: 2025-01-17   网络出版日期: 2025-03-27

基金资助: 海南省重点研发计划项目(ZDYF2021XDNY294)

Received: 2024-12-2   Revised: 2025-01-17   Online: 2025-03-27

作者简介 About authors

李文琦，主要从事藜麦品质评价研究，E-mail：lwq8698@163.com

摘要

以河北和新疆的19份藜麦品种为试验材料，分析21~49 d藜麦芽苗菜的总多酚和总黄酮含量，采用DPPH（1,1-二苯基-2-三硝基苯肼）和ABTS（2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸）法评估其抗氧化活性。结果表明，随着生长期的变化，藜麦芽苗菜株高和鲜重显著增加；总多酚和总黄酮含量整体呈下降趋势；抗氧化活性也相应变化，且与总多酚和总黄酮含量呈显著正相关。结合聚类分析结果可知，来源于河北省的Y1~Y10号藜麦生长至35 d时，总多酚（10.38~12.71 mg GAE/g DW）和总黄酮（21.92~26.28 mg RE/g DW）含量较高，且具备一定的抗氧化活性（DPPH清除活性：11.65~15.64 mg TE/g DW；ABTS清除活性：24.56~33.98 mg TE/g DW），生物产量较高（株高：27.97~33.93 cm；鲜重：8.81~29.17 g/株），且品质较为鲜嫩。

关键词： 藜麦; 芽苗菜; 总多酚; 总黄酮; 抗氧化活性

Abstract

Using 19 quinoa varieties from Hebei and Xinjiang as experimental materials, the total polyphenol and total flavonoid contents of quinoa sprouts during 21-49 d were analyzed, and their antioxidant activities were evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] methods. The results showed that with the change of growth period, plant height and fresh weight of quinoa sprouts increased significantly; the total polyphenol and total flavonoid contents showed an overall downward trend; and the antioxidant activity also changed accordingly and was significantly positively correlated with the total polyphenol and total flavonoid contents. Combined with the results of cluster analysis, it was found that when the quinoa varieties Y1-Y10 from Hebei Province grew to 35 d, the total polyphenol (10.38-12.71 mg GAE/g DW) and total flavonoid (21.92-26.28 mg RE/g DW) contents were relatively high, and they exhibited certain antioxidant activities (DPPH scavenging activity: 11.65-15.64 mg TE/g DW; ABTS scavenging activity: 24.56-33.98 mg TE/g DW). Furthermore, these varieties showed high biological yields (plant height: 27.97-33.93 cm; fresh weight: 8.81-29.17 g/plant) and relatively tender quality.

Keywords： Chenopodium quinoa Willd.; Sprouts; Total polyphenol; Total flavonoid; Antioxidant activity

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本文引用格式

李文琦, 段雪妍, 胡一晨, 黄朝晖, 秦培友. 品种和采收期对藜麦芽苗菜总黄酮、总多酚及其抗氧化活性的影响. 作物杂志, 2026, 42(2): 134-142 doi:10.16035/j.issn.1001-7283.2026.02.016

Li Wenqi, Duan Xueyan, Hu Yichen, Huang Zhaohui, Qin Peiyou. Effects of Variety and Harvesting Period on Total Flavonoids, Total Polyphenols and Antioxidant Activity of Quinoa Sprouts. Crops, 2026, 42(2): 134-142 doi:10.16035/j.issn.1001-7283.2026.02.016

藜麦（Chenopodium quinoa Willd.）属苋科藜属，为一年生双子叶植物，是一种假谷物。其原产于安第斯山脉地区，拥有7000多年的种植历史，曾是古印加民族的主要粮食作物之一。2008年，我国开始规模化种植藜麦，目前主要分布于内蒙古、河北、甘肃、山西、青海、云南、新疆和四川等省区[1-2]。藜麦营养价值丰富，富含蛋白质、淀粉、脂肪、矿物质及维生素等[3]。当前，国内外对藜麦的加工利用研究不仅聚焦于籽粒，还涉及籽粒麸皮[4-5]、发酵籽粒[6-7]以及所含淀粉[8]、酚酸[9]、多糖[10-14]等成分的研究，此外还包括藜麦芽、苗以及根、茎、叶等不同部位营养差异的研究[15-18]。

藜麦芽苗富含多种营养物质及生物活性成分，是蛋白质、氨基酸、矿物质和omega-3脂肪酸的优质摄入来源，具备抗菌、抗癌、抗糖尿病、抗氧化和抗肥胖等多种特性[19]。相较于未发芽的藜麦，藜麦芽展现出更强的抗氧化性能[20]。研究[21]表明，以藜麦芽为原料制成的酸奶，其抗氧化能力高于未发芽藜麦籽粒制成的酸奶，这归因于发芽过程提升了藜麦中多酚和类黄酮含量，进而提高了藜麦酸奶的整体品质。Lim等[18]研究发现，藜麦籽粒与茎叶在总酚、黄酮含量及抗氧化活性方面存在差异，茎的总酚及黄酮含量略低于种子，而叶的总酚及黄酮含量则显著高于种子，且茎叶的自由基清除活性显著强于种子。藜麦芽苗菜中的主要酚酸成分包括阿魏酸、异阿魏酸和异槲皮苷[22]。此外，藜麦品种、生长环境及提取方法等因素均会影响总多酚含量和酚酸种类[23]。张琴萍[24]对云南红藜、云南白藜和蒙藜1号3个不同品种藜麦苗在17~33 d内的营养及功能活性成分变化趋势进行了研究，结果显示总酚含量与DPPH（1,1-二苯基-2-三硝基苯肼）和ABTS（2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸）自由基清除活性呈正相关，总黄酮含量与ABTS清除活性呈显著正相关，且多酚及黄酮含量因品种和采收时期的不同而存在较大差异。

海南省四面环海，属热带季风气候，长夏无冬，地理环境与我国其他地区存在显著差异。当前，全球气候变暖导致极端天气频发，降水模式不稳定，可能引发作物减产。而藜麦对干旱和盐度等非生物胁迫具有高度耐受性，能在不利土壤和气候条件下生长。发展藜麦芽苗菜这一新型蔬菜产业，既有助于缓解海南省冬季瓜菜产业的市场竞争压力，也能积极应对未来潜在的环境变化。目前，针对我国海南地区藜麦芽苗菜功能活性成分的研究较少。因此，本研究选取来自河北和新疆的19份藜麦品种，对其不同生长时期的芽苗菜中总黄酮和总多酚含量进行测定分析，并评估其抗氧化活性，旨在为藜麦芽苗菜在海南的推广种植及规模化生产提供理论依据。

1 材料与方法

1.1 试验材料

19份试验材料名称及来源如表1所示。Y1~ Y10来源于河北，Y11~Y19来源于新疆。2023年1月9日播种于海南省乐东县尖峰镇老罗村张家口市农业科学院南繁实验基地（18°45′5.38″ N，109°10′10.22″ E，海拔134 m）。基地土壤为热带雨林地区典型土壤泥燥土（典型燥红土），表土层多为浅黄色或灰黄色，以砂质壤土为主。

表1   试验材料名称及来源

Table 1  The names and sources of experimental materials

编号
Number		品种名称
Variety name		材料来源
Material source
Y1SX4 特76张家口市农业科学院
Y2SX12 石家庄（18）张家口市农业科学院
Y3QS 石家庄（19）张家口市农业科学院
Y4石家庄（11）张家口市农业科学院
Y5石家庄（3）张家口市农业科学院
Y6xsg70-100-3张家口市农业科学院
Y7LMSX4张家口市农业科学院
Y82022南繁种张家口市农业科学院
Y9YY-11-192-3张家口市农业科学院
Y10XJ-SY-3张家口市农业科学院
Y11XJ-SY-5伊犁哈萨克自治州农业科学研究所
Y12XJ-SY-6伊犁哈萨克自治州农业科学研究所
Y13XJ-SY-10伊犁哈萨克自治州农业科学研究所
Y14XJ-SY-13伊犁哈萨克自治州农业科学研究所
Y15XJ-SY-22伊犁哈萨克自治州农业科学研究所
Y16XJ-SY-26伊犁哈萨克自治州农业科学研究所
Y17XJ-SY-29伊犁哈萨克自治州农业科学研究所
Y18XJ-SY-35伊犁哈萨克自治州农业科学研究所
Y19XJ-SY-41伊犁哈萨克自治州农业科学研究所

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1.2 试验方法

试验采用田间种植，小区面积为30 m2。翻地、整地后播种，铺设滴灌带，播种株行距20 cm×25 cm，人工穴播，于12片真叶时施三元复合肥15 g/m2（氮:磷:钾=15:5:15），无底肥。

1.3 测定项目与方法

1.3.1 农艺性状

随机取藜麦苗3株，测量株高（地面上的茎秆高度）和单株鲜重，取均值，每次取样间隔6 d，即播种后21~49 d，从株高达到13 cm且具有10片真叶开始，按折合干重20 g取样。鼓风干燥至恒重，研磨成粉过60目筛，置于-18 ℃冰箱备用。

1.3.2 水分含量

参考《食品安全国家标准 食品中水分的测定》（GB 5009.3-2016）[25]中的直接干燥法测定水分含量。

1.3.3 功能成分

参照Zhang等[22]的方法提取功能活性成分；参照Qin等[26]的方法测定总多酚含量，结果以每克样品中没食子酸当量（gallic acid equivalent，GAE）的毫克数表示（mg GAE/g DW）；参照Sarker等[27]的方法测定总黄酮含量，结果以每克样品中芦丁当量（rutin equivalent，RE）的毫克数表示（mg RE/g DW）。

1.3.4 抗氧化活性

参照Yao等[28]的方法测定DPPH自由基清除活性，结果以每克样品中水溶性VE当量（trolox equivalent，TE）的毫克数表示（mg TE/g DW）；参照张琴萍[24]的方法测定ABTS自由基清除活性，结果以每克样品中水溶性VE当量的毫克数表示（mg TE/g DW）。

1.4 数据处理

试验设3次重复。采用Excel 2016、SPSS 26.0和Origin 2024软件进行统计分析和绘图。

2 结果与分析

2.1 藜麦芽苗菜株高和鲜重

如表2所示，不同时期、不同品种之间藜麦芽苗菜的株高和鲜重有一定差异。随着采收期的变化，株高和鲜重均呈显著上升趋势。株高从21 d的15.57 cm增长至49 d的60.60 cm，鲜重从21 d的9.27 g/株增至49 d的47.74 g/株。且在35~42 d生长最快（株高增加60.05%，鲜重增加86.69%），此时，茎秆呈现出木质化，不宜再作为菜用。

表2   藜麦芽苗菜生长过程中株高和鲜重变化

Table 2  Changes of plant height and fresh weight of quinoa sprouts during the growth

编号
Number		21 d28 d35 d42 d49 d
株高
Plant
height
(cm)		鲜重（g/株）
Fresh
weight
(g/plant)		株高
Plant
height
(cm)		鲜重（g/株）
Fresh
weight
(g/plant)		株高
Plant
height
(cm)		鲜重（g/株）
Fresh
weight
(g/plant)		株高
Plant
height
(cm)		鲜重（g/株）
Fresh
weight
(g/plant)		株高
Plant
height
(cm)		鲜重（g/株）
Fresh
weight
(g/plant)
Y116.40±0.07d9.97±0.32d20.86±0.49d12.03±0.56d31.65±3.25c18.89±2.25c49.17±4.32b60.00±6.36b57.07±1.12a66.39±0.96a
Y215.98±0.64e9.31±0.94c20.94±0.58d11.52±0.16c31.00±0.87c19.39±2.52c48.40±3.75b37.28±10.72b51.87±1.53a49.11±4.39a
Y315.85±0.44e9.82±0.78d21.56±1.05d13.12±0.42d28.60±1.82c29.17±1.54c45.80±2.52b58.97±9.24b55.25±3.12a67.08±0.27a
Y415.82±0.31d10.01±0.71c19.33±0.63d13.69±0.14c31.15±4.72c24.65±5.10b46.00±0.10b58.87±10.18a60.90±4.97a57.50±5.96a
Y514.98±0.58e9.84±0.24d21.05±0.31d11.89±0.38d30.23±1.15c23.11±1.61c48.70±3.12b38.93±3.43b63.42±0.61a46.89±4.42a
Y614.50±0.76d8.87±0.71d20.91±0.54c10.71±0.49cd27.97±3.06b19.39±2.77bc38.37±3.66a27.55±1.65b41.77±0.58a54.11±10.74a
Y715.92±0.35e9.31±0.45d20.96±0.81d10.17±0.57d29.77±2.07c26.10±0.55c56.87±4.44b39.33±3.14b63.48±2.97a49.31±3.52a
Y815.98±0.60e9.01±0.25c22.03±1.53d11.97±0.31c33.93±2.21c26.48±1.14b63.07±1.79b61.29±6.27a66.93±0.84a65.92±6.09a
Y915.91±0.37d9.34±0.53c21.28±1.97d11.23±0.60c33.33±2.93c25.01±1.98b46.77±7.46b46.97±10.55a57.33±1.91a49.55±4.76a
Y1014.79±0.40e9.16±0.45c20.96±1.31d7.84±1.65c31.30±0.82c8.81±1.10c56.97±2.87b44.29±10.19b66.92±1.99a54.88±2.72a
Y1115.73±0.10e9.47±0.40c23.96±3.08d11.55±0.33c32.50±3.46c9.44±0.74c60.03±3.56b24.48±8.31b72.12±1.60a37.94±1.58a
Y1216.31±0.16e9.25±0.82d22.18±1.02d12.40±0.83cd35.83±1.15c13.33±2.32c56.90±2.21b21.90±2.51b70.25±1.05a37.46±1.53a
Y1315.09±0.12e9.40±0.86c21.41±1.23d12.76±0.37c29.13±3.00c25.19±9.61b56.50±1.57b22.81±1.63b76.25±0.82a37.95±0.91a
Y1415.43±0.16e9.50±0.15d20.92±0.71d11.80±0.49cd27.50±2.65c15.08±5.42c42.43±3.00b21.69±2.28b63.45±2.52a39.19±1.01a
Y1515.78±0.73e9.05±0.24b20.76±0.63d10.22±0.95b23.43±0.75c7.81±2.68b37.73±0.78b8.62±0.37b52.60±1.74a37.06±1.97a
Y1615.40±0.23e9.41±0.49c22.15±2.52d12.84±0.13c32.67±1.53c15.72±0.68bc40.07±6.82b24.79±12.24b57.05±2.34a40.24±4.19a
Y1715.05±0.26d8.76±0.46c20.75±3.21d10.64±1.00c30.02±4.46c19.30±2.85c41.67±6.31b13.42±5.79b49.63±0.73a37.77±1.50a
Y1814.98±0.60e8.09±0.73d19.74±0.83d10.60±0.26cd30.60±1.87c14.23±2.42c40.37±0.96b19.30±0.99b57.12±0.42a41.08±3.99a
Y1915.96±0.43e8.62±0.73c19.99±1.48d10.97±0.27bc33.87±1.76c14.42±1.60b59.50±1.40b33.20±5.27a67.95±1.98a37.64±1.59a
平均值
Mean		15.57±0.54e
9.27±0.48d
21.15±1.01d
11.47±1.33d
30.76±2.80c
18.71±6.47c
49.23±8.13b
34.93±16.51b
60.60±8.57a
47.74±10.63a

不同小写字母表示存在显著差异（P < 0.05），下同。

Different lowercase letters indicate significant difference (P < 0.05), the same below.

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2.2 藜麦芽苗菜总多酚和总黄酮含量

如图1所示，21 d时藜麦芽苗菜总多酚含量最高，平均为12.88 mg GAE/g DW，随采收期变化整体呈下降趋势，在21~35 d生长期内显著下降，35 d后趋于稳定。如表3所示，不同采收期藜麦芽苗菜总多酚含量范围在9.03~15.00 mg GAE/g DW，除Y5和Y16外，所有品种的总多酚含量在21 d时均较大。其中，Y5在35 d总多酚含量最高（12.19 mg GAE/g DW），Y16在28 d总多酚含量最高（12.80 mg GAE/g DW）。藜麦芽苗菜总黄酮含量从21 d的30.89 mg RE/g DW下降至28 d的23.70 mg RE/g DW，降幅为23.28%，但随后在28~49 d趋于稳定，这与总多酚含量的变化趋势较为一致。如表4所示，不同采收期藜麦芽苗菜总黄酮含量范围在17.23~36.03 mg RE/g DW。除Y2、Y9、Y10和Y17外，所有的藜麦芽苗菜品种总黄酮含量均在21 d时较大。其中，Y2（30.22 mg RE/g DW）和Y10（35.40 mg RE/g DW）在49 d时总黄酮含量最高，Y9在42 d时最高（27.21 mg RE/g DW），Y17在35 d时最高（28.22 mg RE/g DW）。

图1

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图1   藜麦芽苗菜生长过程中总多酚和总黄酮含量变化

不同小写字母表示存在显著差异（P < 0.05），下同。

Fig.1   Changes of total polyphenol and total flavonoid contents of quinoa sprouts during the growth

Different lowercase letters indicate significant difference (P < 0.05), the same below.


表3   不同采收期藜麦芽苗菜的总多酚含量

Table 3  Total polyphenol content of quinoa sprouts in different harvesting periods mg GAE/g干重 mg GAE/g DW

编号Number21 d28 d35 d42 d49 d
Y112.99±0.37a12.01±0.18b11.08±0.39c10.75±0.13c11.61±0.23b
Y215.00±0.16a11.36±0.25b10.80±0.13c11.63±0.27b10.53±0.24c
Y312.71±0.04a10.29±0.17d11.19±0.34c11.84±0.06b11.57±0.08b
Y410.59±0.35ab10.91±0.09a10.38±0.02b9.81±0.20c9.28±0.12d
Y511.75±0.24b11.83±0.10b12.19±0.06a10.92±0.19c10.93±0.02c
Y613.05±0.08a10.99±0.38c12.71±0.10ab12.59±0.15b10.50±0.02d
Y712.68±0.27a12.18±0.37b10.49±0.03c10.74±0.12c10.72±0.37c
Y813.98±0.02a13.26±0.19b11.19±0.23c10.66±0.12d9.87±0.22e
Y913.35±0.12a9.98±0.19d11.23±0.26c11.04±0.25c11.98±0.15b
Y1014.58±0.05a12.75±0.14b10.53±0.10e11.85±0.27d12.33±0.04c
Y1111.53±0.21ab11.73±0.17a10.39±0.22c10.47±0.21c11.29±0.23b
Y1212.48±0.18a10.66±0.14c9.54±0.15d11.26±0.26b10.66±0.26c
Y1313.88±0.11a10.55±0.11c9.35±0.08d10.99±0.38b10.48±0.15c
Y1412.68±0.17a11.72±0.15b9.56±0.16e11.26±0.32c10.08±0.08d
Y1512.56±0.28a12.52±0.18a10.47±0.28b12.09±0.29a10.53±0.25b
Y1612.29±0.15b12.80±0.12a9.53±0.14d9.64±0.12d10.89±0.11c
Y1712.70±0.46a11.31±0.10b10.27±0.21c10.89±0.18b11.47±0.46b
Y1812.54±0.12a11.56±0.30b11.03±0.08c9.83±0.21d11.42±0.06b
Y1913.35±0.41a11.25±0.43b10.94±0.01b9.99±0.17c9.03±0.15d

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表4   不同采收期藜麦芽苗菜的总黄酮含量

Table 4  Total flavonoid content of quinoa sprouts in different harvesting periods mg RE/g干重 mg RE/g DW

编号Number21 d28 d35 d42 d49 d
Y129.76±0.04a24.37±0.44c22.07±0.44e23.40±0.61d26.38±0.62b
Y229.18±0.45b28.20±0.50b25.31±0.59c23.43±0.34d30.22±0.67a
Y336.03±1.15a26.55±0.50c24.48±0.63d25.85±0.65cd33.01±0.74b
Y431.65±0.51a28.10±1.00b22.91±0.48d22.28±0.61d26.57±0.43c
Y535.60±0.09a23.11±0.51e24.23±0.13d25.78±0.25c29.15±1.13b
Y632.59±0.88a23.64±0.21c26.28±0.34b25.44±0.39b25.82±0.96b
Y729.34±1.49a22.49±0.33c26.20±0.82b19.99±0.39d27.87±0.87a
Y833.71±0.59a23.97±1.00b22.55±0.33c22.36±0.60c24.53±0.37b
Y925.72±0.14b22.29±0.22d23.42±0.12c27.21±0.13a26.87±0.78a
Y1032.48±0.20b25.49±0.10c21.92±0.48d25.61±0.66c35.40±0.71a
Y1135.87±0.95a24.46±0.89c24.14±0.90c21.72±0.13d28.19±0.31b
Y1230.69±1.20a21.58±0.06d28.32±0.52b26.72±0.87c18.67±0.70e
Y1328.33±0.31a27.88±0.31a28.26±0.70a23.89±0.23b17.23±0.55c
Y1431.65±0.45a19.95±0.61d24.29±0.53c28.27±0.18b20.10±0.40d
Y1529.83±0.82a20.13±0.25c29.11±0.90a28.85±0.75a23.37±0.46b
Y1634.94±0.24a25.33±0.19b23.88±0.40c20.62±0.19e22.64±0.29d
Y1724.84±0.94c23.20±0.25d28.22±0.48a25.51±0.69bc26.60±0.46b
Y1830.33±0.45a20.29±0.41e24.74±0.49d26.83±0.43b25.94±0.48c
Y1924.29±0.08a19.36±0.29d23.99±0.62a22.16±0.34b20.37±0.26c

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2.3 藜麦芽苗菜抗氧化活性

如图2所示，21 d采收的藜麦芽苗菜DPPH清除活性为16.34 mg TE/g DW，显著高于其他组，28~49 d期间差异不显著，与总多酚含量变化趋势一致。如表5所示，藜麦芽苗菜DPPH清除活性范围在10.61~21.21 mg TE/g DW，其中，Y3（15.90 mg TE/g DW）、Y5（16.16 mg TE/g DW）、Y6（17.55 mg TE/g DW）、Y12（14.83 mg TE/g DW）和Y15（16.53 mg TE/g DW）在42 d时最高，Y17在49 d时最高（17.35 mg TE/g DW），其余品种均在21 d时有较好的活性。

图2

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图2   藜麦芽苗菜生长过程中DPPH和ABTS清除活性变化

Fig.2   Changes of DPPH and ABTS scavenging activity of quinoa sprouts during the growth


表5   不同采收期藜麦芽苗菜的DPPH清除活性

Table 5  DPPH scavenging activity of quinoa sprouts at different harvesting periods mg TE/g干重 mg TE/g DW

编号Number21 d28 d35 d42 d49 d
Y116.46±0.26a13.61±0.11c12.91±0.17d14.86±0.16b13.31±0.62cd
Y218.90±0.26a13.56±0.17c12.46±0.30d14.88±0.22b12.65±0.25d
Y315.34±0.27b11.09±0.14d14.21±0.51c15.90±0.28a14.24±0.19c
Y414.16±0.02a13.15±0.17c12.77±0.16d12.79±0.15d13.71±0.19b
Y514.67±0.07b13.39±0.31c15.64±0.55a16.16±0.29a12.94±0.09c
Y615.66±0.09b14.15±0.27c14.62±0.55c17.55±0.18a11.39±0.38d
Y714.83±0.08a14.59±0.20a11.65±0.28c13.55±0.50b14.74±0.36a
Y819.55±0.11a17.16±0.09b13.28±0.22d14.99±0.49c13.03±0.03d
Y916.58±0.04a12.02±0.27d13.79±0.17c14.77±0.31b14.68±0.17b
Y1021.21±0.31a16.52±0.28b12.10±0.30d13.42±0.24c10.61±0.12e
Y1115.44±0.35a14.72±0.21b11.17±0.05c11.39±0.25c14.92±0.37b
Y1214.32±0.14a12.02±0.26d12.72±0.29c14.83±0.62a13.50±0.15b
Y1317.92±0.10a11.68±0.26e12.33±0.32d13.37±0.34c14.09±0.03b
Y1415.64±0.14a13.20±0.04c11.34±0.15d14.83±0.45b12.92±0.10c
Y1514.75±0.21b12.58±0.20d15.29±0.21b16.53±0.59a13.66±0.24c
Y1614.27±0.09a14.14±0.24ab11.79±0.31c11.48±0.34c13.75±0.02b
Y1716.46±0.18b14.24±0.42c12.21±0.61d12.50±0.05d17.35±0.24a
Y1816.22±0.32a14.28±0.25b12.91±0.48c12.74±0.27c13.12±0.10c
Y1918.05±0.38a12.00±0.26e15.04±0.68b12.71±0.11d13.90±0.21c

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采收期内，藜麦芽苗菜的ABTS清除活性呈下降趋势，由21 d的34.13 mg TE/g DW降至42 d的25.41 mg TE/g DW，降幅为25.55%。在49 d时，ABTS清除活性显著升高至28.11 mg TE/g DW。不同采收期藜麦芽苗菜的ABTS清除活性如表6所示，范围在20.11~39.96 mg TE/g DW。除Y15在42 d时最高（31.86 mg TE/g DW）外，其余品种均在21 d时有较好的活性。

表6   不同采收期藜麦芽苗菜的ABTS清除活性

Table 6  ABTS scavenging activity of quinoa sprouts at different harvesting stages mg TE/g干重 mg TE/g DW

编号Number21 d28 d35 d42 d49 d
Y139.66±0.96a25.69±1.55c33.52±0.20b24.78±1.01c33.62±1.72b
Y239.96±0.79a25.57±0.29cd24.56±1.25d30.14±0.22b26.71±0.19c
Y334.48±0.32a22.13±0.68e26.01±0.94d28.14±1.17c30.00±0.24b
Y431.78±0.95a28.57±0.74b28.65±0.19b21.07±0.32d22.99±0.49c
Y532.11±1.04a25.51±2.36b25.30±0.58b25.38±0.55b28.23±2.17b
Y631.90±2.24ab28.43±0.35c33.98±0.45a31.48±1.45b28.56±0.39c
Y733.21±1.17a26.97±1.05c29.83±0.38b23.17±0.70d29.20±0.76b
Y833.07±1.15a27.78±0.70c30.34±0.48b28.58±0.77c23.40±0.68d
Y933.19±2.62a22.29±0.50c28.02±0.51b27.63±0.67b29.12±0.56b
Y1035.07±0.49a32.23±0.54b25.20±0.68c24.00±0.50d34.09±0.58a
Y1130.89±1.16a26.71±1.45b22.01±1.06c20.51±0.27c30.84±0.58a
Y1231.50±0.94a21.75±0.69d23.09±0.12c28.11±0.58b28.80±0.53b
Y1336.65±0.94a25.72±0.83c23.20±1.23d21.80±0.20d27.54±0.75b
Y1436.29±1.20a25.88±0.90b23.17±0.78c24.26±0.37bc24.78±1.13bc
Y1529.30±0.07b25.43±0.40c23.87±1.38d31.86±0.10a30.20±0.91b
Y1633.09±1.29a28.34±0.69b20.25±1.52d22.05±0.93cd23.61±1.00c
Y1734.56±1.85a26.03±0.43c23.73±0.30d23.69±0.64d30.92±0.31b
Y1835.83±1.36a25.21±1.34c24.05±0.08cd22.76±0.48d31.36±1.19b
Y1935.97±1.60a26.09±1.48b26.55±0.67b23.44±0.63c20.11±1.66d

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2.4 藜麦芽苗菜总黄酮、总多酚含量和体外抗氧化活性的相关性分析

对不同采收期藜麦芽苗菜的总多酚、总黄酮和体外抗氧化活性进行相关性分析（表7），藜麦芽苗菜总多酚含量与总黄酮含量、DPPH和ABTS清除活性间呈极显著正相关，其相关指数分别为0.393、0.738和0.750；总黄酮含量与DPPH和ABTS清除活性间呈极显著正相关，相关指数分别为0.330和0.509；DPPH与ABTS清除活性间呈极显著正相关，相关指数为0.622。

表7   不同采收期藜麦芽苗菜总多酚、总黄酮和体外抗氧化活性的相关性分析

Table 7  Correlation analysis of total polyphenol, total flavonoid and in vitro antioxidant activities of quinoa sprouts at different harvesting periods

指标
Index		总多酚
Total polyphenol		总黄酮
Total flavonoid		DPPH清除活性
DPPH scavenging activity		ABTS清除活性
ABTS scavenging activity
总多酚Total polyphenol1.000
总黄酮Total flavonoid0.393**1.000
DPPH清除活性DPPH scavenging activity0.738**0.330**1.000
ABTS清除活性ABTS scavenging activity0.750**0.509**0.622**1.000

“**”表示在P < 0.01水平相关性极显著。

“**”indicates extremely significant correlation at P < 0.01 level.

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2.5 不同来源藜麦材料的聚类分析

将藜麦材料进行二阶聚类分析，不同类群及各类群指标见表8和表9。类群Ⅰ包括21 d时采收的Y1~Y19号品种，其中一半来自于张家口市农业科学院，一半来自于伊犁哈萨克自治州农业科学研究所，该类群的藜麦苗功能活性成分最高，品质鲜嫩，但生物产量较低，占样品总量的20.00%。类群Ⅱ包括28~49 d时采收的Y1~Y10号品种，该类苗菜籽粒均来自于张家口市农业科学院，其功能活性成分较高，生物产量较高，占样品总量的42.1%。类群Ⅲ包括28~49 d时采收的Y11~Y19号品种，该类苗菜籽粒全部来自于伊犁哈萨克自治州农业科学研究所，其功能活性成分较低，生物产量较高，占总样品量的37.9%。

表8   不同来源藜麦芽苗菜材料聚类分析

Table 8  Cluster analysis of different sources of quinoa sprouts

来源
Source		总份数
Total number		类群Ⅰ Group Ⅰ类群Ⅱ Group Ⅱ类群Ⅲ Group Ⅲ
份数
Number		占比
Proportion (%)		份数
Number		占比
Proportion (%)		份数
Number		占比
Proportion (%)
张家口Zhangjiakou501020.004080.0000.00
伊犁Yili45920.0000.003680.00

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表9   不同类群藜麦的总多酚含量、总黄酮含量、抗氧化活性、株高和鲜重

Table 9  Contents of total polyphenol and total flavonoid, antioxidant activity, plant height and fresh weight among different groups of quinoa

组合
Group		总多酚
Total polyphenol
(mg GAE/g DW)		总黄酮
Total flavonoid
(mg RE/g DW)		DPPH清除活性
DPPH scavenging
activity (mg TE/g DW)		ABTS清除活性
ABTS scavenging
activity (mg TE/g DW)		株高
Plant height
(cm)		鲜重（g/株）
Fresh weight
(g/plant)
平均值
Mean		标准偏差
SD		平均值
Mean		标准偏差
SD		平均值
Mean		标准偏差
SD		平均值
Mean		标准偏差
SD		平均值
Mean		标准偏差
SD		平均值
Mean		标准偏差
SD
类群Ⅰ
Group Ⅰ		12.88
1.03
30.89
3.54
16.34
1.97
34.13
2.81
15.57
0.54
9.27
0.48
类群Ⅱ
Group Ⅱ		11.21
0.89
25.37
3.03
13.82
1.58
27.52
3.38
40.10
15.92
34.24
19.81
类群Ⅲ
Group Ⅲ		10.76
0.88
24.02
3.31
13.37
1.46
25.21
3.22
40.81
17.58
21.52
11.34
平均值
Mean		11.38
1.20
25.96
4.10
14.15
1.95
27.97
4.56
35.46
17.90
24.43
17.36

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3 讨论

藜麦适宜生长于阳光充沛、昼夜温差显著且降水较少的高海拔冷凉气候区。海南属热带季风海洋性气候，四季界限不清晰，夏无极端高温，冬无严寒，年均气温较高，干湿季分明，光、热和水资源充沛。这些气候特征能够为藜麦幼苗生长营造适宜环境，因此在海南发展藜麦芽苗菜产业具备可行性。

本研究结果表明，藜麦芽苗菜在生长初期较为缓慢，35 d后生长加速，于49 d达到峰值。研究[17]指出，播种时节与环境温度显著影响藜麦苗的生长速率，且粗纤维含量过高会降低苗菜的适口性。随着生长周期的延长，藜麦苗体内糖分积累增加，为粗纤维合成提供了条件。至孕穗期，茎秆出现一定程度的木质化。因此，研究[29-30]建议为保持良好口感，藜麦苗宜在株高约30 cm时采收，这与本研究中35 d时藜麦芽苗菜的生物产量（株高30.76 cm，鲜重18.71 g/株）相吻合。功能活性成分研究是评估藜麦芽苗菜品质的重要指标。多酚是一类具有抗氧化、抗炎和抗癌等多种生物活性的化合物，广泛存在于植物性食品中，包括类黄酮、酚酸和木脂素等[31]。本研究测得藜麦芽苗菜多酚含量范围在9.03~15.00 mg GAE/g DW，与Gómez等[32]测得的20 d时藜麦苗多酚含量（969.00~1195.00 mg GAE/100 g DW）相近，略高于陆敏佳等[33]所测藜麦叶多酚含量（4.48~6.75 mg GAE/g DW），但低于Wan等[34]所测结果（55.58~65.29 mg GAE/g DW）。这种差异可能由于材料及提取方法的不同，研究[35]表明不同提取方式对亚麻籽等多酚提取率影响显著，超声波辅助提取组的提取率可达同等条件下未超声组的2倍。本研究还发现，藜麦芽苗菜不同采收期的总酚含量存在显著差异，与罗秀秀等[36]在藜麦苗营养品质研究中的结果一致。特别是21 d采收的幼苗总酚含量较高，这可能与酚类物质帮助幼苗适应环境变化和提高抗逆性有关[37]。此外，萌发过程中的生物合成与转化以及结合酚的释放可能增加了幼苗的多酚含量，而后期含量的降低可能归因于不溶性或不可提取的蛋白质―多酚复合物的形成及低分子量多酚的聚合[38]，这与萝卜芽苗菜多酚及抗氧化活性的变化趋势相似[39]。Yeasmen等[40]研究了3-8月生长周期下糖枫树叶酚类物质及相关抗氧化活性的变化，发现幼叶总多酚含量较高可能与光保护假说有关，即幼叶具有不成熟的叶绿体结构，光合装置中吸收光子的能力较弱，比成熟叶需要更多的光保护，且推测糖枫树叶中大多酚类化合物的生物合成主要发生在叶片扩展阶段和生育阶段。黄酮类化合物作为重要的植物次级代谢产物，属于多酚类物质，具有抗菌、抗病毒、抗炎和抗氧化等多种特性。本研究中，不同采收期藜麦芽苗菜的总黄酮含量在17.23~36.03 mg RE/g DW，略高于张琴萍[24]所测结果（18.48~30.38 mg RE/g DW），这可能与海南地区紫外线辐射较强，植物为保护自身而合成更多黄酮类化合物有关[41]。研究[42]采用分光光度法和高效液相色谱法对藜麦叶黄酮类化合物进行了定量分析，结果显示所测材料中黄酮类化合物含量为131.80 mg GAE/100 g DW，对没食子酸、儿茶素、山奈酚和桑黄素等物质进行定量发现，儿茶素含量最高。

本研究中，藜麦芽苗菜的DPPH与ABTS清除活性整体呈下降趋势，但不同品种间存在一定差异。Gómez等[32]测得20 d生长期藜麦苗甲醇提取物的DPPH清除活性为7.64~8.44 g TE/kg DW，略低于Villacrés等[43]所测藜麦绿叶在80 d时的抗氧化值（11.05 g TE/kg DW）。这可能是采收时间影响藜麦苗抗氧化活性，或是藜麦品种类型和农业环境条件不同所致[32]。相关性分析显示，藜麦芽苗菜的总多酚含量、总黄酮含量与抗氧化活性之间存在显著相关性。这与Zhang等[41]对菠菜、苋菜和红薯的研究结果类似，这3种叶菜中，叶绿素、类胡萝卜素、总黄酮和抗氧化能力间显著相关，相关系数大于0.70。赵齐燕等[44]在紫云英芽苗菜的研究中也得出了相同结论，并认为山奈酚、槲皮素和阿魏酸等酚类物质是苗菜抗氧化活性的主要贡献者。然而，豌豆苗[45]在0~4 d和苦荞芽[46]在0~7 d的生长期内，总多酚和总黄酮含量逐渐增加，自由基清除活性也逐渐增强，且彼此间存在显著相关性。二阶聚类可同时对连续变量和离散变量进行聚类分析，可适应大样本数据量的计算[47]。聚类结果表明，21 d采收的苗菜功能活性成分含量最高，由张家口市农业科学院提供的藜麦籽粒收获的苗菜功能活性成分表现最佳。结合生物产量和适口性来看，35 d采收的Y1~Y10号藜麦苗功能活性成分和生物产量较高，适口性较好，适合用于苗菜推广。

总体而言，随着采收期的变化，藜麦芽苗菜的株高和鲜重显著增加，总多酚、总黄酮含量以及自由基清除活性整体呈下降趋势。其中，藜麦芽苗菜生长至35 d后，总多酚含量趋于稳定；生长至28 d后，总黄酮含量和抗氧化活性逐渐趋于稳定。但在42~49 d生长期内，ABTS清除活性显著升高至28.11 mg TE/g DW。本研究中的相关性分析、聚类分析与总多酚、总黄酮含量及抗氧化活性变化结果高度一致。

4 结论

藜麦芽苗菜在21~49 d时总多酚和总黄酮含量降低，总多酚含量在生长至35 d后趋于稳定，总黄酮含量在生长至28 d后趋于稳定，抗氧化活性也随之降低，在28 d后趋于稳定。在35 d时，来自于河北省张家口市农业科学院的Y1~Y10号品种藜麦芽苗菜生物产量较高，品质较为鲜嫩，总黄酮和总多酚含量较高，且具备一定的DPPH和ABTS清除活性，可为海南省新型苗菜产品的开发提供参考。

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