数字农科院2.0

Effect of Electrolyzed Water on Nutrient Composition and GABA Content of Germinated Tartary Buckwheat Sprouts and Their Antioxidant Potential

文献类型： 外文期刊

作者： Yuan Liu;Jiayong Cao;Jiachen Chen;Jian Wang;Tianrui Wang;Yunlong Li;Yang Liu;Chen Yin;Peng Dong;Chunheng Dai;Dongjie Wang;Jiancheng Gao;Miao Wang;Xiaojiao Song;Xifu Liu;Jingke Liu;Qiuli Zhang

作者机构：

关键词： antioxidant activity;bioactive substances;electrolyzed water;growth characteristics;nutrient composition;Tartary buckwheat sprouts

期刊名称： Journal of Food Process Engineering

ISSN： 0145-8876

年卷期： 2025 年 48 卷 8 期

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Tartary buckwheat sprouts exhibit a higher nutrient content, bioactive substances, and antioxidant capacity compared to Tartary buckwheat grains. However, the utilization of buckwheat is mostly limited to the consumption of its seeds at present. To enhance the appeal of natural green vegetable products and improve the edible qualities of Tartary buckwheat sprouts, a study was conducted using Tartary buckwheat seeds to investigate growth characteristics, nutrient composition, bioactive components, and antioxidant activity. The study utilized varying types of electrogenic functional water, including strong alkali, weak alkali, slight acid, and strong acid. Results showed that slightly acidic electrogenic functional water (SAEW3) with a pH of 6.3 and ACC of 22.08 mg·L−1 significantly improved the germination rate (95.12%) and bud length (10.95 cm) of Tartary buckwheat sprouts compared to tap water. This water also led to increased nutrient and bioactive ingredient content, as well as enhanced antioxidant capacity. Further research on the accumulation mechanism of gamma-aminobutyric acid (GABA) was conducted by adjusting the pH and effective chlorine concentration of the slightly acidic electrogenic functional water. This study aims to provide theoretical guidance for the cultivation of Tartary buckwheat sprouts and the development of functional foods.

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