常见食用豆类中黄酮类化合物含量的测定

Determination of Flavonoid Contents in Common Edible Legumes

以芦丁为标样应用氯化铝显色法、硝酸铝显色法分别测定15种常见食用豆类中的黄酮类化合物总含量,以染料木素做为标样应用直接比色法测定其中食用豆类样品中异黄酮的总含量,利用高压液相色谱法测定常见食用豆类中的4种大豆异黄酮单体成分的含量。结果表明：使用氯化铝显色法进行测定,赤豆、绿豆等7种食用豆类显示含有黄酮类化合物,并且含量最多的赤豆为0.501 mg/g。硝酸铝显色法测定豆类样品黄酮类总含量为0.297—8.844 mg/g。直接比色法测定食用豆类中异黄酮总含量为1.994—8.840 mg/g。高压液相色谱法测定4种大豆异黄酮单体成分的总含量为0.031—3.345 mg/g。

Taking rutin as standard substance, the colorimetry methods with AlCl3 and Al（NO3）3 as color developing agent respectively were used to determine the total content of flavonoids in 15 kinds of common edible legumes. Taking genistein as standard substance, the direct colorimetry method was used to determine the total content of soybean isoflavone. HPLC was used to determine the contents of 4 kinds of soybean isoflavone monomers in the edible legumes. The result of AlCl3 colorimetry shows that 7 kinds of the edible legumes, such as red beans, mung beans, etc, contain flavonoids, and red beans exhibit the highest level of flavonoids content （0.501 mg/g）. The result of Al（NO3）3 colorimetry shows the total contents of flavonoids are 0. 297 - 8. 844 mg/g. The direct colorimetry shows the total contents of isoflavones are 1.994- 8.840 mg/g. HPLC shows the contents of 4 kinds of soy isoflavone monomers are 0.031 - 3.345 mg/g.