发芽和蒸煮处理对4种常见豆类的酚类物质和抗氧化活性的影响（英文）

Effect of Germination and Cooking on Phenolic Content and Antioxidant Activities of Four Commonly Consumed Pulses in China

主要研究了发芽和蒸煮处理对蚕豆、绿豆、大豆和红豆总酚含量和抗氧化活性的影响。试验结果表明:未处理前,以阿魏酸当量计算,大豆所含的酚类物质含量最高(6.89 mg·g^(-1)),而红豆的酚类物质含量最低(2.54mg·g^(-1))。经过发芽处理后,除红豆外,其余3种豆类的酚类物质的含量均显著增加。未处理前,以DPPH当量计算,4种豆类的抗氧化活性最低为10.82%,最高为36.41%。发芽处理后,除红豆外,其余3种豆类的抗氧化活性均显著降低。4种豆类的酚类含量高低与抗氧化活性具有正相关性。蒸煮处理可以降低4种豆类的酚类含量和抗氧化活性,分别可降低12%~51%和16%~67%。

Four commonly consumed pulses,faba bean,mung bean,soybean,zauki bean were studied for their total phenolics and antioxidant activities after germination and pressure cooking.Soybean had the highest total phenolics（6.89mg·g^-1）whereas azuki bean had the least（2.54mg·g^-1）.All pulses,except azuki bean,showed a significant decrease in total phenolics after germination.The antioxidant activities of the pulses varied from 10.82%to 36.41%（DPPH radical scavenging activity）,which significantly decreased with germination in all pulses except azuki.The total phenolics highly correlated with the antioxidant activity in the pulses.Cooking lowered the total phenolic content by 12%~51% and antioxidant activity by 16%~67%in the control and germinated pulses.