绿豆皮中抗氧剂的初步研究  

Primary Study on Antioxidants in Mungbean Skin

作　　者：程霜[1] 杜凌云[1] 王勇[1] 刘军海[1] 

机构地区：[1]山东聊城师范学院化学系,山东聊城252059

出　　处：《中国粮油学报》2000年第2期40-43,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：利用甲醇从绿豆皮中提取出天然抗氧化成分 -黄酮类物质 ,实验结果表明提取条件在甲醇浓度为 75% ,回流提取 2h ,黄酮得率最高 ,为每 10 0g绿豆皮中含黄酮类化合物 1.32g(以没食子酸计 )研究表明乙酸乙酯萃取物具有良好的抗氧化活性。同时 ,利用聚酰胺层析分离乙酸乙酯萃取物得到 3个主要组分 ,通过理化性质和光谱分析 ,初步确定 3个组分分别为 3,5,7,3’ ,4’—五羟基黄酮醇、3,6 ,7,3’ ,4’—五羟基黄酮醇或 3,7,8,3’ ,4’—五羟基黄酮醇和 5,7—羟基双氢黄酮或是它们的衍生物。Flavonoids were extracted from the skin of mungbean with methanol.The maximum recovery of flavonoid was 1.32%(GAE)under the following optimum condition:the concentration of methanol,75%;treatment time,2h.The antioxid ation of the extract with ethyl acetate was also studied and resulted positively.In addition,three component flavonoids were isolated from the ethyl acetate extract.Their structures were identified by spectroscopic analysis as 3,5,7,3',4'-pentahydroxy-flavonol,3,6,7,3',4' or 3,7,8,3',4'-pentahydroxy-flavonol and 5,7-dihydroxy-flavanone or their derivatives respectively.

关 键 词：绿豆皮 抗氧化活性 黄酮类化合物 

分 类 号：TQ914.1[化学工程] TS202[轻工技术与工程—食品科学]