5种杂豆体外抗氧化性研究  

In Vitro Antioxidant Activity of Five Food Legumes

作　　者：赵艳[1] 杜双奎[1] 王晗欣 乔丽华[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国粮油学报》2015年第10期6-10,共5页Journal of the Chinese Cereals and Oils Association

基　　金：陕西省农业科技攻关(2012K02-14);陕西省科技厅战略性新兴产业重大产品项目(2015KTCQ02-21)

摘　　要：对5个不同属的红小豆、小扁豆、红芸豆、蚕豆、鹰嘴豆等杂豆品种的体外抗氧化活性进行研究。结果表明，不同属的杂豆品种间抗氧化能力差异显著（P〈0．05）；杂豆中总酚、总黄酮、原花青素含量分别在1．24～15．07、0．68—17．55、1．08～11．61mg／g之间，其中小扁豆属的品种总酚含量最高；杂豆对DPPH·和·OH均具有一定的清除作用，小扁豆的铁还原能力（FRAP）（1033．38～1475．07μmol／g）、DPPH·清除能力（93．62％-95．96％）和亚铁离子螯合能力（10．48mg／g）相对较高；菜豆属的品种对·OH清除能力较强（88．55％-93．59％）。豇豆属的杂豆品种对·OH清除率较弱（59．74％～66．33％）；蚕豆的亚铁离子螯合能力较强（9．07～9．18mg／g），深红芸豆的亚铁离子螯合能力最弱（1．89mg／g）。The in vitro antioxidant activities of lentils, adzuki beans, red kidney beans, five beans and chickpeas which were from five different genuses were investigated. The results showed that the phenolic content and antioxidant activity were significantly differed between legume extracts （P 〈 0.05 ）. The content of total phenolic, flavonoids and proanthoeyanidins in the extracts from food legumes were in the range of 1.24 - 15.07, 0.68 - 17.55 and 1.08 - 11.61 mg/g, respectively, with the total phenolic content in lentils having the highest value. All legume were able to scavenge DPPH · and · OH. Lentil exhibited relatively high DPPH · scavenging activity （93.62% - 95.96% ）, metal chelating activity （ 10.48 mg/g） and FRAP （ 1 033.38 - 1 475.07 μmol/g）. Phaseolus had higher · OH scavenging ability （88.55% - 93.59% ） than other legume extracts, Vigna had lowest · OH scavenging ability（59.74% -66.33% ） ; the highest metal chelating activity was found in lava beans （9.07 -9.18 mg/g） and the lowest was found in red kidney bean （ 1.89 rag/g）.

关 键 词：杂豆 抗氧化活性 总酚 FRAP 

分 类 号：S529[农业科学—作物学]