绿豆发芽过程中多酚组成及抗氧化活性的变化

Changes in Polyphenol Composition and Antioxidant Activity During Mung Bean Germination

为研究绿豆芽长对多酚组成及抗氧化活性的影响,以绿豆为原料,提取绿豆发芽过程中多酚化合物并测定其含量及抗氧化活性,利用高效液相色谱-质谱联用(LC-MS)技术分析绿豆发芽过程中多酚组成的变化。研究数据表明:芽长4~5 cm时的绿豆芽多酚含量达到最高,较未发芽前提高了38%,在此时期绿豆芽多酚化合物种类最为丰富,大豆苷元、香豆雌酚相对质量分数较高;抗氧化试验实验结果显示,在芽长4~5 cm时的绿豆芽多酚的DPPH、羟自由基的清除能力及总抗氧化能力均达到最高,分别为93.82%、93.90%、8.32 U/mg,较发芽前提高了8.8%、34%、17.4%。该结果可为以后绿豆芽多酚活性物质的研究提供参考。

In order to study the effect of mung bean sprout length on polyphenol composition and antioxidant activity,mung beanswereobtained as raw materials,polyphenol compounds were extracted during the germination of mung beans and their contents and antioxidant activity were determinedin thisresearch.The changes of polyphenol composition during the germination process of mung beans were analyzed by high performance liquid chromatography-mass spectrometry(LC-MS)technology.The data showed that the content of polyphenols in mung bean sprouts reached the highest level when the bud length was 4~5 cm,the polyphenol content increased by 38%,compared with that before the germination.During this period,the mung bean sprouts polyphenol compounds were the most abundant,and the relative contents of daidzein and coumarone were higher.Antioxidant test results showed that the DPPH,hydroxyl radical scavenging ability and total antioxidant capacity of mung bean sprout polyphenols reached the highestlevel when the bud length was 4~5 cm,93.82%,93.90%,8.32 U/mg respectively,whichincreasedby 8.8%,34%and 17.4%compared with that before germination,This result provides a theoretical basis for future research on mung bean sprout polyphenol active substances.