绿豆芽中异黄酮类成分提取工艺的优化及含量测定

Optimization of Extraction Process of Isoflavonoids from Mung Bean Sprout and Determination of Its Content

[目的]确定绿豆芽中黄酮类成分的最佳提取工艺及绿豆发芽过程中大豆异黄酮类成分牡荆素和异牡荆素的变化趋势。[方法]采用正交试验优化绿豆中异黄酮类成分的提取工艺,用HPLC法测定牡荆素和异牡荆素在绿豆发芽过程中(0～6 d)的含量。[结果]绿豆芽中异黄酮类成分的最佳提取工艺为:提取次数1次,提取时间90 min,提取溶剂为50%乙醇,料液比为1∶50。绿豆发芽第4天,牡荆素和异牡荆素的含量最高,但均低于其在绿豆中的含量。[结论]该研究为绿豆及绿豆芽的开发和利用提供了良好的理论基础。

[Objective] To optimize the extraction process of the isoflavonoids from the mung bean sprouts and the variation tendency of the main isoflavonoids like vitexin and isovitexin during the germination of mung bean.[Method] The orthogonal experiment was used to optimize the extraction conditions of isoflavonoids,and high performance liquid chromatography（HPLC） method was used to determine contents of vitexin and isovitexin during the germination of mung bean（0-6 days）.[Result]The optimum extraction conditions of vitexin and isovitexin in mung bean were determined to be：one time of extraction times,90min of extraction duration,50% ethanol of extracting solvent and 1∶50 of solid to liquid ratio.The contents of vitexin and isovitexin reached the highest on the fourth day during the germination,both of which were lower than those in the mung bean.[Conclusion] This case provides theoretical basis the development and utilization of mung bean and mung bean sprouts.