18种大豆多酚含量组成及抗氧化活性分析

Comparisons of phenolic composition and antioxidant activity in 18 different varieties of soybean

分析18种大豆品种的总酚含量、多酚的组成及抗氧化能力。以榆林和山西地区的大豆为试材,FolinCiocalteau法测定总酚含量,高效液相色谱法(HPLC)测定多酚组成成分,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和铁还原抗氧化力(ferric reducing-antioxidant power,FRAP)法测定抗氧化能力,相关系数法分析抗氧化能力与多酚含量的相关性。18种大豆品种之间总酚含量存在明显差异,靖边黑豆品种含量最高,达到5.07 mg/g,HPLC鉴定出没食子酸、原儿茶酚、绿原酸、对羟基苯甲酸、对香豆酸、阿魏酸、咖啡酸、槲皮素和肉桂酸等9种多酚组成成分,其中原儿茶酸、绿原酸和咖啡酸的含量较高,且这些组分含量及总酚含量之间存在差异,DPPH和FRAP抗氧化能力之间也存在明显差异;大豆的总抗氧化能力与其总酚、原儿茶酸、绿原酸和咖啡酸含量之间呈现极显著的正相关性(P<0.01)。

The total phenol content, the composition of polyphenols and antioxidant capacity in 18 different varie- ties of soybean were studied to provide guidance for breeding of high nutrition and highly active soybean germplasm re- search. Soybeans from Yulin, Shanxi province were used as materials; DPPH radical-scavenging and FRAP assay were conducted. Total phenolic content was measured by Folin-Ciocaheau method. Phenolic constituents were identi- fied by HPLC and the correlation between antioxidant capacity and phenolic content was measured with Pearson corre- lation coefficient. The results showed obvious differences in total phenol content, jingbian black soybean have the highest content, up to 5.07 mg/g; nine phenolic substance were identified by HPLC ： gallic acid, protocatechuic acid, chlorogenic acid, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, quercetin and cinnamic acid; among which protocatechuic acid, chlorogenic acid and caffeic acid were in high concentrations. There were big variations in contents of the above nine phenolic compounds and total phenolic content in the examined soybeans. Ex- tremely significant （P 〈 0.01） correlations were found between antioxidant capacity and total phenolic content, be- tween antioxidant capacity and flavonoids content, between antioxidant capacity and protocatechuic acid, chlorogenic acid and caffeic acid content , respectively.