摘要
绿豆在萌芽过程中会发生一系列生化反应,测定了绿豆萌芽中根、胚、皮和茎的总酚酸和总黄酮含量;以VC为阳性对照,利用DPPH自由基清除实验测定绿豆萌芽不同部位醇提物的抗氧化活性。结果表明:绿豆萌芽根、胚和皮中总黄酮的含量存在显著性差异,萌芽豆皮中总黄酮含量最高,其总黄酮含量分别为根、胚和茎的6.6,3.3和2.9倍;绿豆萌芽胚、皮和茎的抗氧化活性较高,接近于VC的抗氧化活性;绿豆萌芽总黄酮的含量与其抗氧化活性之间有显著相关性。
When sprouting, a series of biochemical reactions will happen in the mung beans. The contents of total phenolic acids and total flavonoids in different parts of mung bean sprouts （ root, embryo, skins and stems） were determined. Antioxidant activity of the methanol extracts was also evaluated by scavenging capability on DPPH free radicals using vitamin C as the reference. The results indicated that the contents of total flavonoids in root, embryo and skins of mung beans exhibit obvious difference. On the whole, the content of total flavonoids in the skins was significantly higher than that in the other parts. It is 6.6,3.3 and 2. 9 times of that in root, embryo and stems respectively. Antioxidant activity of skins, embryo and stems was relatively high and close to the antioxidant activity of Vc. The content of total flavonoids in the sprouts has a significant correlation with their antioxidant activity.
出处
《日用化学工业》
CAS
CSCD
北大核心
2015年第7期393-396,共4页
China Surfactant Detergent & Cosmetics
基金
广州市战略性新兴产业示范工程资助专项(2014Ss-P143)
广州市战略性主导产业发展资金企业技术中心建设项目(2014年)
广州市创新型企业专项资金资助项目(2014Ss-P179)
广东省工程技术研究中心建设项目(2014S-P064)
关键词
化妆品添加剂
绿豆萌芽
活性成分
抗氧化性能
additive of cosmetics
mung bean sprouts
active ingredient
antioxidant activity
