黑小麦是一类具有特殊营养品质的优质小麦，该试验选用两种特色黑小麦16W16和运黑14207为研究对象，对黑小麦全麦粉、面粉和麸皮的抗氧化活性成分和抗氧化能力进行分析研究。结果表明：两种黑小麦中的花色苷，多酚和黄酮含量均高于对照小麦。16W16全麦粉中多酚、黄酮和花色苷含量分别是3.73 mg GAE/g、2.45 mg RE/g和111.33 mg/kg，铁离子还原能力是2.34 mg TE/g，对DPPH和•OH自由基清除率分别是48.18%和42.46%。黑小麦16W16粗麸中抗氧化成分含量最高，抗氧化活性最强，其花色苷，多酚和黄酮含量分别是672.31 mg/kg、6.77 mg GAE/g和6.67 mg RE/g，铁离子还原能力是5.73 mg TE/g，对DPPH和•OH自由基清除率分别是97.00%和88.30%。黑小麦运黑14207中的多酚、黄酮和花色苷含量和抗氧化活性均显著低于16W16，高于普通对照小麦永良4号。分析黑小麦中抗氧化成分含量发现，即黑小麦中的抗氧化活性物质主要分布在麸皮中。综合分析，相比于普通小麦，黑小麦的抗氧化成分含量高，抗氧化能力强，是用于开发功能性食品和保健食品的良好材料。

Triticum aestivum is a high-quality wheat with special nutritional quality. In this experiment, two kinds of characteristic Triticum aestivum, 16W16 and Yunhei 14207, were selected as the research objects to analyze the antioxidant active components and capacity of Triticum aestivum whole wheat flour, flour, and bran. The results showed that the levels of anthocyanins, polyphenols, and flavonoids in Triticum aestivum were higher than those in the control wheat. The levels of polyphenols, flavonoids, and anthocyanins in 16W16 whole wheat flour were 3.73 mg GAE/g, 2.45 mg RE/g, and 111.33 mg/kg, respectively. The iron ion reduction ability of 16w16 whole wheat flour was 2.34 mg TE/g, and the scavenging rates of DPPH and OH free radicals were 48.18% and 42.46%. 16W16 crude bran had the highest content of antioxidant components and strongest antioxidant activity. The levels of anthocyanins, polyphenols, and flavonoids were 672.31 mg/kg, 6.77 mg GAE/g and 6.67 mg RE/g, respectively. The iron ion reduction capacity of the bran was 5.73 mg TE/g, and the DPPH and •OH free radicals scavenging rates were 97.00% and 88.30%, respectively. Analysis of the antioxidant components in Triticum aestivum showed that anthocyanins, polyphenols, and flavonoids in the bran accounted for approximately 99.00%, 50.00%, and 80.00% of the total antioxidant components content, which indicated that the antioxidant substances in Triticum aestivum were mainly distributed in the seed coat structure. The levels of polyphenols, flavonoids, and anthocyanins as well as antioxidant activity of Yunhei 14207 were significantly lower than those of 16w16 and higher than those of the control wheat Yongliang 4. Analysis of the content of antioxidant components in Triticum aestivum showed that the antioxidant active substances in triticale were mainly distributed in the bran. Comprehensive analysis showed that the content of active components in Triticum aestivum was higher and antioxidant ability was stronger than that in Triticum aestivum. Therefore, Triticum aestivum is a good material for developing functional and health foods.

国家小麦产业技术体系专项资金项目（CARS-03）