摘要
采用分光光度法测定了发芽过程中东农42、东农48、东农44、东农36号4种大豆的甲醇提取液对2,2二-苯代苦味肼基(DPPH)自由基的清除作用及其总酚和总酮类物质的含量,结果发现,4种大豆在发芽过程中显示出较为一致的总体趋势,在发芽的第1d和第4d,IC50出现两个极小值,平均为2.5mg/mL,抗氧化能力提高显著;总酚类物质含量出现两个极大值,其含量与抗氧化能力正相关;黄酮类物质含量增加显著,明显高于对照组。结果表明,食用发芽1d或4d的大豆制品对人体健康更有益处。
Using spectrophotometry method,the abilities to scavenge 1,1-diphenyl-2-picrylhydrazl（DPPH） free radical of methyl extracts from four soybean cultivars （Dongnong42, Dongnong48, Dongnong44 and Dongnong36） during sprouting were determined, together with the content of their total phenols and the total flavonoids simultaneously. Found that there were similar trends in four soybean cultivars, namely, for samples on the 1st and 4th sprouting day, they had two small extremums of IC50, which was 2.5mg/mL on average, their antioxidant activities were significantly higher than the raw seeds; the content of total phenol reached peaks twice, there was a positive correlation between their total phenolic content and antioxidant potential; the content of total fiavonoids increases significantly with spouting. The study suggested that consuming soybean spouted for ! or 4 days was better for health.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期262-264,共3页
Science and Technology of Food Industry
关键词
大豆
发芽
抗氧化性
DPPH
总酚
总酮
soybean
spout
antioxidant activity
DPPH
the total phenols
the total flavonoids
