赤小豆萌芽最佳抗敏天数及相关活性物质研究  

Study on the best sprouting day with anti- allergic activity of red beans and related active substances

作　　者：李丽[1] 任晗堃[1] 董银卯[1] 宋丽雅[1] 张小慧[1] 刘畅[1] 

机构地区：[1]北京市植物资源重点实验室,北京工商大学,北京100048

出　　处：《食品工业科技》2015年第9期335-338,342,共5页Science and Technology of Food Industry

基　　金：北京市优秀人才培养资助D类(2012D005003000006)

摘　　要：通过透明质酸酶体外抑制实验测定不同萌芽天数（0～6d）赤小豆抗敏活性,同时测定不同萌芽天数（0～6d）赤小豆中总皂苷、总多酚及总多糖含量,并与透明质酸酶抑制活性进行相关性分析。结果表明：赤小豆萌芽第4d抗敏效果最佳,各成分在萌芽过程中的变化不同,结合萌芽过程中多酚、多糖和皂苷类成分总含量的变化,确定多酚类物质是赤小豆萌芽中的主要抗敏活性物质。The anti- allergic activity of 0 ～ 6d of rice bean sprouts was determined by the hyaluronic acid enzyme inhibition experiment in vitro. The contents of total saponins,total polyphenols,and total polysaccharides in the sprouting process（ 0～6d） were also tested.The correlation between the active substances and anti- allergic activity was analyzed in the same time.The results showed that the 4thday of the rice bean sprouts had the highest antiallergic activity.Different types of components showed different changes in the sprouting process. The results of correlation analysis showed that polyphenols were the active substances with anti- allergic activity.

关 键 词：赤小豆 萌芽 抗敏 活性成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]