黄豆和绿豆在发芽过程中抗氧化性的研究

THE CHANGES IN ANTIOXIDANT ABILITY DURING GERMINATION PROCESS OF SOYBEANS AND MUNG BEANS

试验通过检测不同芽长的黄豆芽和绿豆芽对二苯代苦味酰基自由基(DPPH·)的抑制率,研究这两种豆类在发芽过程中抗氧化性的变化,并且测定了发芽过程中总酚和Vc的含量,讨论了总酚和Vc含量分别与豆芽抗氧化性变化的关系。结果表明:黄豆和绿豆在发芽过程中有相同的抗氧化性变化趋势,都是在芽长1.0 cm和4.0 cm处达到较高的抗氧化活性,绿豆在发芽过程中的抗氧化性整体较黄豆的要强一些;总酚含量的变化趋势与其抗氧化性的变化相一致,表明多酚对其抗氧化性起到重要的作用;黄豆和绿豆在发芽过程中,Vc含量逐渐增长,两种豆芽在各芽长时所含的干重Vc含量接近;对黄豆芽来说,不同芽长时酚类物质均对其抗氧化性起了重要的作用,黄豆芽Vc含量对其抗氧化性没有明显的作用;而对绿豆芽来说,4.0 cm芽长时的抗氧化性是酚类物质和Vc共同作用的结果,1.0 cm芽长时的抗氧化性除了与酚类物质和Vc有关外,还可能与其他抗氧化物质有关。

The beans will gradually produce or enrich some antioxidant substances such as Vc,phenols and isoflavones in the process of germination. The changes of antioxidant ability in the germination process of soybeans and mungs were studied by DPPH· assay in the present study. Total phenols and Vc contents in the sprouts were measured,and the relationship between the total phenols and Vc contents and the antioxidant ability of bean sprouts were also discussed. The results showed that soybeans and mungs had the same trend of antioxidant ability in the germination process and the total contents of phenols were reached to relative higher value at the length of 1.0 cm and 4.0 cm of the soybeans and mungs sprouts,respectively. The Vc contents of the soybeans and mungs sprouts were increased during germination,and had the same level by dry basis. The trend of the antioxidant ability changes of the soybeans sprouts was the same as the total phenols content changes,which implied that phenols played a major role on the antioxidant ability of soybeans sprouts. The antioxidant ability of mung beans sprouts was the coefficient of phenols and Vc at the sprouts length of 4.0 cm,while other antioxidant substance might also attribute to its anoxidant ability at the sprout length of 1.0 cm.