褐藻胶寡糖对绿豆芽品质的影响

Effect of alginate oligosaccharide on the quality of mung bean sprouts

将绿豆浸泡在浓度不同的褐藻胶寡糖溶液(浓度分别为0.001、0.01、0.1和1μg/mL)中,测定发芽后绿豆芽的产量(鲜重和芽长),并确定其主要营养成分及抗氧化成分含量、抗氧化活性以及抗氧化酶的活性。结果显示,褐藻胶寡糖对绿豆芽生长有明显促进作用,能减少绿豆芽中植酸的含量;可提高可溶性蛋白、维生素C、总多酚及各组分多酚、总黄酮及各组分黄酮的含量;显著提高过氧化物酶(POD)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的酶活力,从而提高了绿豆芽清除DPPH、H_(2)O_(2)和羟自由基的能力。结果表明,以浓度0.01μg/mL的褐藻胶寡糖为最佳。本研究可为褐藻胶寡糖改善绿豆芽品质提供一定的理论依据。

Mung beans were immersed in alginate oligosaccharide solution with different concentrations(0.001,0.01,0.1,and 1μg/mL).The yield(fresh weight and bud length)of sprouted mung bean sprouts was measured,and its main nutritional components,antioxidant content,antioxidant activity and antioxidant enzyme activity were determined.The results showed that alginate oligosaccharide could significantly promote the growth of mung bean sprouts and reduce the content of phytic acid in mung bean sprouts;The content of soluble protein,vitamin C,total polyphenols,components of polyphenols,total flavonoids and components of flavonoids were increased,and the activity of peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT)were enhanced,thus the ability of mung bean sprouts to scavenge DPPH,H_(2)O_(2) and hydroxyl radicals were improved.The results showed that the optimal concentration of alginate oligosaccharide solution was 0.01μg/mL.This study provides a theoretical basis for improvement of mung bean sprout quality with alginate oligosaccharides.