5种食用豆及其配比组合抗氧化性研究  

Antioxygenic activity studies on mixed grain powderys of five grain legumes

作　　者：张昊琳 邓媛媛[1] 雷广军[1] 蒋晓春[1] 濮绍京[1] 

机构地区：[1]北京农学院植物科学技术学院,北京102206

出　　处：《北京农学院学报》2014年第3期21-25,41,共6页Journal of Beijing University of Agriculture

基　　金：现代农业产业技术体系专项资金资助(CARS-09)

摘　　要：以小豆、绿豆、豌豆、芸豆、豇豆等5种食用豆的15个品种为材料,从总抗氧化能力和羟自由基清除能力2个方面,研究食用豆营养保健的合理搭配。结果表明,参试各食用豆品种间抗氧化性存在较大差异,京农绿小豆的总抗氧化能力测定值最大,为0.365U/mg,定碗1号的羟自由基清除能力测定值最小值,为0.003U/mg;5种食用豆等量配比组合间存在显著差异,组合京农8号、冀绿9、食荚大菜豌1号、龙芸豆4号、中豇1号的总抗氧化能力测定值(0.452U/mg),比单一品种京农绿小豆测定最高值(0.365U/mg)有明显提高;总抗氧化能力和羟自由基清除能力测定结果均说明,不同种类食用豆组合在抗氧化性方面存在互作高效的特性;非等量配比,总抗氧化能力最高值可达到0.589U/mg,高于等量配比组合最高值0.452U/mg。食用豆合理搭配,可显著提高其抗氧化性方面的营养保健价值。Grind of adzuki bean, mung bean, pea, common bean, cowpea were mixed in different proportion to research the reasonable ratio for the better nutritional and healthy effect, the studies were measured the total antioxidant capacity and hydroxyl radical scavenging. The results showed that the antioxygenic activity had a significant differences of each legume variety and equal-amount-matching pairwised proportion. Jingnong green adzuki bean have the highest total antioxygenic activity value（ 0. 365 U/mg）, and the lowest was Dingwan 1（0. 003 U/rag）, the total antioxygenic activity value （0. 452 U/mg）of equal-a mount-matching proportion of Jingnong 8, Jilv 9, Shijiadacaiwan 1, Yundou 4 and Zhongjiang 1 was higher then that of Jingnong green adzuki bean＇ s（0. 365 U/mg）. The highest total antioxygenic activity （0. 589 U/mg） was a unequal-amount matching pairwised protortion, which was higher than that of equal-amount-matching pairwised . the research showed that the reasonable match ratio of grain legumes could improvement of their nutritional value and antioxygenic activity.

关 键 词：食用豆 总抗氧化能力 羟自由基清除能力 配比组合 

分 类 号：S52[农业科学—作物学]