黄豆、黑豆、黄豆芽总黄酮含量及抗氧化活性

The total flavones content and the antioxidant activity of soybean,black bean and soybean sprout

以蒸馏水、70%甲醇、70%乙醇、70%丙酮作为提取剂,用分光光度法测定黄豆、黑豆、黄豆芽中总黄酮的含量.并通过测定各样品提取液对超氧阴离子自由基(O2-.)、羟基自由基(.OH)的清除率,比较不同提取物的抗氧化活性.结果表明:甲醇对总黄酮提取率较高,其中黄豆的甲醇提取液中总黄酮含量最高为1.392mg/g.同时表明,黄豆的甲醇提取液具有较高抗氧化活性,对O2-.,.OH清除率分别为54.50%,61.00%.

In this experiment,the content of total flavones in soybean,black bean and soybean sprout were measured using the spectrophotometric method,and distilled water,70% methanol,70% ethanol and 70% acetone were chosed as the extraction solvents.The antioxidant activities of them were also compared by measuring the clearance rate of superoxide anion radical（O2^-·） and hydroxyl radical（·OH） of the sample extracts.The results showed that methanol extract had a higher extraction yield of total flavones,and the total flavones content of soybean extracted by methanol was the highest （1. 392mg/g）. At the same time, the results showed that methanol extract of soybean had the higher antioxidant activity, the clearance rate of O2^-· and · OH was 54.50% and 61.00% ,respectively.