食用杂豆乙醇提取物的体外抗氧化活性研究

In Vitro Antioxidative Activity of Ethanol Extracts of Food Legume

食用杂豆营养价值和保健价值受到国内外消费人群的普遍关注。以花芸豆、豇豆、小利马豆、小扁豆、鹰嘴豆、小红芸豆、红芸豆、小黑芸豆、小白芸豆和绿豆10种食用杂豆为试验材料,研究食用杂豆乙醇提取物的抗氧化活性。结果表明,食用杂豆的总酚含量在9.49～47.60mg/g之间,其中,小扁豆总酚含量最高。杂豆具有一定的抗氧化能力,不同杂豆抗氧化能力有差别。杂豆对DPPH·和·OH具有一定的清除作用,加入量和清除作用之间呈现剂量-效应关系。小扁豆总抗氧化能力、DPPH·清除能力和总还原力最高。小黑芸豆和小利马豆对·OH清除能力较强。不同杂豆的总抗氧化能力、DPPH·清除率和总还原力与其总酚含量呈极显著正相关。与其他杂豆相比,小扁豆、小红芸豆、小黑芸豆和花芸豆抗氧化能力较强。

The food legume was well known as high nutritional and health value. Pinto bean, black eye bean, baby lima bean, lentil, chick pea, small red kidney bean, red kidney bean, black bean, navy bean and mung bean had been selected as the specimen, and in vitro antioxidative activity of acidic ethanol extracts of food legume had been studied. The results showed that the total phenolic content of food legume was 9.49 ~47.60 mg/g, and the highest was lentil. All legume had a certain antioxidant capacity, but different in antioxidant degree. All legume were able to scavenge DPPH· and ·OH. The scavenging capacity enhanced with addition’s increase, exhibiting a dose-effect relationship. Total antioxidant capacity, DPPH· scavenging ability and the total reducing power of lentil extract was highest. Black bean extract and baby lima bean extract had higher ·OH scavenging ability than other legume extracts. The total antioxidant capacity, DPPH· scavenging rate and total reducing power of different legume extracts were significantly positively correlated with total phenol content. Compared with other legume, the antioxidant ability of lentil extract, red kidney bean extract, black bean extract and pinto bean extract was higher.