绿豆发芽对其抗氧化作用的影响

Effects of Mung Bean Germinationon on its Antioxidant Activity

研究绿豆发芽对其抗氧化作用的影响。实验设计绿豆萌发6 d,以抗氧化成分总酚、黄酮、Vc含量,与抗氧化能力DPPH清除率、–OH清除率、总还原能力为衡量指标,结合相关性、显著性分析等方法分析各指标变化规律。结果表明:总酚、黄酮含量及抗氧化能力指标为先增后降趋势,Vc含量为增加趋势。总酚含量在发芽第4 d达到最高含量,1~4 d从0.5612 mg/g增加到0.7237 mg/g,增加28.95%;黄酮含量在发芽第3 d达到最高含量,1~3 d从0.6605 mg/g增加到0.6974 mg/g,增加5.59%;1~6 d,Vc含量从0.7833 mg/100 g增加到7.4500 mg/100 g范围变化。1~3 d,DPPH清除率、–OH清除率、总还原能力各指标达到最高,分别为99.28%、97.00%、79.26%,分别提高4.68%、1.04%、46.76%。

To study the effect of mung bean germination on its antioxidant activity.Experimental design mung bean germination for 6 days,the antioxidant content of total phenol,flavonoid,vitamin C,antioxidant ability DPPH clearance rate,–OH clearance rate,total reduction ability were selected as indicators,combined with correlation,significance analysis and other methods to analyze the changes of each indicator.The results showed that content of total phenols and flavones increased first and then decreased,vitamin C increased all the time,and the index of antioxidant capacity increased first and then decreased.The total phenol content reached its maximum on the 4th day of germination,and varied from 0.5612 mg/g to 0.7237 mg/g on the 1st to 4th day,increased by 28.95%.On the 3rd day of germination,the flavonol content reached the highest level.The flavonol content varied from 0.6605 mg/g to 0.6974 mg/g on the 1st to 3rd day,increased by 5.59%.Vitamin C varied from 0.7833 mg/100 g to 7.4500 mg/100 g on the 1st to 6th day.From 1st to 3rd day,DPPH clearance rate,–OH clearance rate and total reduction capacity reached the highest levels of 99.28%,97.00%and 79.26%respectively,increased by 4.68%,1.04%and 46.76%respectively.