大豆发芽过程中维生素C、异黄酮含量变化及其抗氧化性的研究

Changes of vitamin C, isoflavone and antioxidant activity during the germination of soybean

目的研究大豆发芽期间维生素C、异黄酮及抗氧化活性的变化。方法采用2,6-二氯酚靛酚滴定法和紫外分光光度法测定大豆发芽期间不同芽长的维生素C、异黄酮含量及DPPH和超氧阴离子自由基清除率,确定大豆发芽的最佳长度。结果维生素C的含量随着发芽长度的增加而增加,当发芽长度为5 cm时,每100g大豆芽中含维生素C为120.09 mg;大豆异黄酮在芽长3 cm时达到最高值,含量比未发芽前增加了17.28%,之后呈下降趋势,但下降趋势不大;较超氧阴离子自由基,未发芽大豆提取物对DPPH自由基表现出更强的清除能力;发芽后,在芽长为4 cm时对两种自由基的清除能力最强。结论大豆发芽到4 cm时为最佳食用时间。

Objective To study the changes of vitamin C, isoflavone and antioxidant activity during the germination of soybean. Methods The optimal eating condition of soybean with a certain sprout length was determined by measuring content of vitamin C by 2,6-dichloro phenol indophenol and free radical scavenging activity by ultraviolet spectrophotometry during the period of germination of soybean sprout. Results With the increase of the length of sprout, the content of Vc was increased, reaching 120.09 mg/100 g when the bud length reached 5 cm. Soy isoflavones were the highest when the bud was 3 cm, increasing by 17.28%compared with non-germinating soybean. Compared with superoxide anion radical, soybean extracts exerted the stronger scavenging activity to the DPPH radical. Two kinds of free radical scavenging ability were the largest when the bud was 4 cm. Conclusion The optimal length of soybean sprout to eat is 4 cm.