新疆奶花芸豆不同处理的抗氧化活性研究  

Study on the Antioxidant Activity of Phaseolus Vulgaris by Different Treatment

作　　者：李慕春[1] 张静[1] 阿依古丽[1] 

机构地区：[1]新疆分析测试研究院,新疆乌鲁木齐830011

出　　处：《农产品加工（创新版）（中）》2010年第4期35-38,80,共5页Farm Products Processing

基　　金：新疆科技计划项目(200632122)

摘　　要：通过对总抗氧化活性、抑制羟自由基能力、抑制超氧阴离子能力的实验,研究55℃热处理和不同时间发芽处理对新疆奶花芸豆抗氧化能力的影响,并通过测定不同处理的总酚含量变化,讨论了总酚含量与抗氧化能力的相关性。结果表明,55℃热处理芸豆的总酚含量、总抗氧化活性、抑制羟自由基的能力分别增加了18.1%,7.6%,17.3%,对芸豆抑制超氧阴离子的能力没有提高作用;发芽处理各样品的总酚含量与抗氧化活性没有显著的正相关性;在发芽24h和96h,总酚含量及抗氧化能力会出现2个峰值。Study on the antioxidant activity of Phaseolus vulgaris by heat treatment and sprouting treatment, the a ntioxidant capability was evaluated by the methods of the total antioxidant capability, the scavenging capability of hydroxyl, superoxide anion; also total phenol was determined, analyzed the correlation between their total phenol content and antioxidant potential. The results showed that heat treatment can significantly enhance the capability of total antioxidant capability, the scavenging capability of hydroxyl of Phaseolus vulgaris, increased by 18.1%, 7.6%, 17.3%, but not including superoxide anion; the contents of total phenol has no significant correlation with the total antioxidant capability, the scavenging capability of hydroxyl, superoxide anion ; After 24 h and 96 h, the contents of total phenol and antioxidant activity reached picks twice.

关 键 词：奶花芸豆 热处理 发芽处理 抗氧化活性 

分 类 号：Q946-33[生物学—植物学]