煮制加工对红豆中总黄酮含量的影响及抗氧化活性研究

Study on Effect of Cooking Technology on Total Flavonoids Content and Antioxidant Activity of Red Bean

以红豆中总黄酮类成分研究不同煮制加工方式对总黄酮含量影响,提取并测定总黄酮,研究其抗氧化活性。本实验以料液比、煮制时间、浸泡时间为考察因素,通过单因素实验控制可变量来确定最佳提取条件,且用紫外光法测定总黄酮含量,并在最佳条件下采用DPPH法测定抗氧化活性。单因素实验得到最佳的料液比、浸泡时间、煮制时间分别为1∶30、20 min、60 min,在最佳条件下总黄酮提取率达到最大26.87%。该法煮制提取的红豆总黄酮有较好的抗氧化活性。

To study the effects of different cooking methods on the content of total flavonoids in red beans,extract and determine total flavonoids,and study their antioxidant activity,taking the ratio of material to liquid,cooking time,and soaking time as factors,the optimal extraction conditions were determined by controlling variables through a single factor experiment.The total flavonoid content was measured using ultraviolet light method,and the antioxidant activity was measured using DPPH method under the optimal conditions.The single factor experiment obtained the optimal material liquid ratio,optimal soaking time,and optimal cooking time of 1∶30,20 min,and 60 min,respectively.Under the optimal conditions,the total flavonoid extraction rate reached a maximum of 26.87%.The total flavonoids extracted from red beans by this method had good antioxidant activity.