摘要
为探究大豆多酚含量与其抗氧化性活性之间的关系,本研究以20种大豆品种为原料,以总酚含量及抗氧化能力(DPPH自由基清除能力、ABTS自由基清除能力、铁还原力、羟自由基清除能力)为主要监控指标,采用主成分分析法进行综合评价大豆品种多酚含量及其抗氧化性的相关性,并提出筛选抗氧化活性大豆品种的评价依据。结果表明:多酚含量与铁还原能力和羟自由基清除率极显著相关(P<0.01);主成分分析结果表明20种大豆品种抗氧化能力由2个主成分构成,其中多酚含量和铁还原力的贡献率最大,占54.54%,根据综合得分筛选出绥农56抗氧化能力最强,并建议多酚含量和铁还原力2个指标为评价大豆抗氧化性的主要指标。
In order to explore the relationship between polyphenol content and antioxidant activity of soybean, 20 soybean varieties were used as the raw materials in this study, total phenol content and antioxidant capacity(DPPH free radical scavenging capacity, ABTS free radical scavenging capacity, iron reduction capacity and hydroxyl radical scavenging capacity) were the main monitoring indexes. Principal component analysis was used to evaluate the content of polyphenol in soybean varieties and the correlation between polyphenol content and antioxidant activity. The results indicated that total phenol content was significantly correlated with hydroxyl radical scavenging rate and iron reduction ability(P< 0.01), and the antioxidant capacity of 20 soybean varieties was composed of 2 principal components, the polyphenol content and iron reducing power contributed the most, accounting for 54.54%. In accordance with the comprehensive score, the anti-oxidation ability of Suinong 56 was the strongest, and the polyphenol content and iron reducing power were suggested as the main indexes to evaluate the anti-oxidation ability of soybean.
作者
杨鑫鑫
黄雨洋
衣程远
李颖
郭汝杞
朱秀清
Yang Xinxin;Huang Yuyang;Yi Chengyuan;Li Ying;Guo Ruqi;Zhu Xiuqing(Key Laboratory of Food Science and Engineering of Heilongjiang Province,Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province,College of Food Engineering of Harbin University of Commerce,Harbin 150076,China)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第11期86-91,共6页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省“百千万”工程科技重大专项(2021ZX12B04)。
关键词
大豆
多酚
抗氧化活性
铁还原力
soybean
polyphenol
antioxidant activity
iron reducing power
