赤小豆萌芽不同部位总酚酸和总黄酮含量分析及其抗氧化活性研究  

Antioxidant Activities and Contents of Total Flavonoids and Phenols from Different Parts of Rice Bean Sprout

作　　者：张小慧[1] 李丽[1] 董银卯[1] 贾小凡[2] 刘畅[1] 任晗堃[1] 

机构地区：[1]北京工商大学北京市植物资源重点实验室,北京100048 [2]北京化工大学理学院,应用化学学院,北京100029

出　　处：《食品工业》2014年第10期90-92,共3页The Food Industry

摘　　要：通过测定赤小豆萌芽根、胚、皮、茎和整体的总酚酸及总黄酮含量,以VC为阳性对照,利用DPPH自由基清除试验测定不同部位醇提物的抗氧化活性。结果表明,赤小豆萌芽根、皮和茎中的总酚含量差异不明显,胚中含量较低。表皮中总黄酮含量显著高于其他部位,分别为根、胚和茎的7.399倍、6.92倍和12.68倍。豆皮的抗氧化能力显著高于胚和茎,分别为胚和茎的1.92倍和2.29倍。总酚酸和总黄酮的含量与其抗氧化活性之间有显著相关性。The contents of total phenols and total flavonoids from different parts of rice bean sprout were determined. Antioxidant activities of the extracts from root, embryo, skins, stems and whole of rice bean sprout were evaluated by scavenging capability on DPPH free radicals with vitamin C as the reference. Results indicated that the contents of total phenolic acids from root, skins, and stems had obvious difference, but the embryo content was low. The contents of total flavonoids from skins were significantly higher than those in root, embryo and stems. Total flavonoids in skins were 7.399 folds, 6.92 folds and 12.68 folds higher than that of root, embryo and stems, respectively. Antioxidant activities of ethanol extract from skins were significantly higher than those of embryo and stems. It was 1.92 folds and 2.29 folds higher than those of embryo and stems. The content of total phenolic acid and flavonoids had a significant correlation with antioxidant activity.

关 键 词：赤小豆萌芽 总酚酸 总黄酮 抗氧化活性 

分 类 号：R284.1[医药卫生—中药学] TQ461[医药卫生—中医学]