绿豆、小豆种质清除自由基作用的研究  

Radical Scavenging Activities and Stability of Mung bean (Vigna radiata) and Adzuki Bean (Vigna angularis) Accessions

作　　者：江均平[1] 王慧芳[1] 李春红[1] 张涛[2] 杨雪丰[3] 云冬梅[3] 王凤忠[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193 [2]中国农业科学院作物科学研究所,北京100081 [3]北京农学院,北京102206

出　　处：《核农学报》2014年第11期2025-2030,共6页Journal of Nuclear Agricultural Sciences

基　　金：现代农业产业技术体系建设专项资金(食用豆产业体系项目;CARS-09-G15)

摘　　要：为了解绿豆、小豆种质资源清除自由基的潜力,本文对我国26份绿豆品种、18份小豆品种清除自由基的活性及稳定性进行了研究。不同种质间清除DPPH·、·OH、02·-自由基的活性及还原力差异较大,2种豆清除·OH的活性和还原力基本相当,绿豆擅长清除02·-,小豆则擅长清除DPPH·,清除DPPH·的活性主要在种皮中,种皮与子叶清除·OH的活性差别不大;绿豆、小豆提取液于100℃煮30min或p H1.5下放置5h,清除DPPH·的活性分别保存95.2%~105.4%和85.4%~152.8%,清除·OH的活性分别保存93.6%~105.3%和37.6%~73.4%,小豆的稳定性高于绿豆;豆皮提取液常温下贮藏266d,其DPPH·清除活性保存81.5%~106.8%。本研究为我国绿豆、小豆种质的利用、加工以及清除自由基产品的开发奠定了基础。In order to comprehend the radical-scavenging potential of mung bean and adzuki bean accessions,26 varieties of mung beans and 18 varieties of adzuki bean in China were studied for their radical scavenging activity and its stability. The results showed that there were significant differences in DPPH·,·OH,O-2·radical scavenging activities and reducing powers in the accessions of adzuki bean or mung bean,mung bean was better in scavenging O-2·radical,adzuki bean was better in scavenging DPPH· radical,both of them showed identical in scavenging ·OH radical and reducing powers. The DPPH· radical scavenging activity located mainly in seed coat,and there was no significant difference in ·OH radical scavenging activity for seed coat and cotyledon. When the extracted solution was treated for30 min in boiling water or 5 ~ 22 h in p H1. 5 buffer,the DPPH·radical scavenging activities remained 95. 2% ~ 105. 4%and 85. 4% ~ 152. 8%,respectively,and the ·OH radical scavenging activities remained 93. 6% ~ 105. 3% and37. 6% ~ 73. 4%,respectively. The remained DPPH· radical scavenging activities of bean coat extracts in 20% and55% alcohol solutions stored for 266 d were 81. 5% ~ 106. 8%.

关 键 词：绿豆 小豆 抗氧化 热稳定性 酸稳定性 

分 类 号：S522[农业科学—作物学]