不同品种绿豆理化特性和抗氧化性研究

Study on Physicochemical Properties and Antioxidant Activity of Different Varieties of Mung Bean

对来自不同产区的9个不同品种绿豆的理化特性和抗氧化活性进行分析,研究其品质差异和特异性,为不同品种绿豆的加工和开发利用提供基础数据。结果表明,不同品种绿豆物理性状、营养成分、抗氧化活性等指标存在显著差异,且除羟自由基清除率之外,总酚含量、总黄酮含量、铁离子还原能力及DPPH自由基清除率表现出极显著的相关性(P<0.01)。参试品种中粒长以及明度最大的是洮绿8号,白绿8号籽粒宽最大;参试品种蛋白质、脂肪、淀粉含量范围分别为18.83%~21.99%、0.70%~1.26%、54.63%~70.75%,其中白绿8号蛋白质含量最高,淮绿2号淀粉含量最高;重庆绿豆表现出最小的百粒重,最高的总酚含量、总黄酮含量、铁离子还原能力以及DPPH自由基清除率。

The physicochemical properties and antioxidant activities of nine different varieties of mung bean from different producing areas were analyzed to study the quality difference and specificity,and provide basic data for the processing,development and utilization of different varieties of mung beans.The results showed that there were significant differences in physical traits,nutrient composition and antioxidant activity of different cultivars of mung bean.The total phenolic content,total flavonoid content,ferric ion reducing antioxidant power and DPPH free radical scavenging rate showed a significant correlation(P<0.01),while weak correlation was observed with hydroxyl radical scavenging activity.The taolv No.8 cultivar exhibited the longest and the brightest.The Bailv No.8 has the largest grain width.Mung bean contained 18.83%-21.99%protein,0.70%-1.26%fat,54.63%-70.75%total starch.Among them,The Bailv No.8 had the highest protein content,the Xilv No.1 had the lowest fat content,and the Huailv No.2 had the highest starch content.The Chongqing mung bean showed the lowest levels of the weight of 100-grain weight,the highest levels of total phenolic content,total flavonoid content,ferric ion reducing antioxidant power and DPPH free radical scavenging rate.