赤小豆萌芽过程中抗氧化活性及多酚类成分变化分析  

Changing of Antioxidant Activity and Active Polyphenols in the Sprouting Process of the Rice Bean

作　　者：李丽[1] 李驰荣[2] 任晗堃[1] 龚盛昭 陈庆生 董银卯[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]空军杭州航空医学鉴定训练中心,杭州310007 [3]广州环亚化妆品科技有限公司,广东510663

出　　处：《食品工业》2015年第12期208-211,共4页The Food Industry

基　　金：北京市优秀人才培养资助D类(201400002012G034)

摘　　要：通过FRAP还原力测定试验考察赤小豆萌芽过程中抗氧化活性的变化,通过LC/MS法,通过与对照品比对、对比保留时间及对比分子量的方法,定性鉴别不同天数赤小豆萌芽中所含酚酸及黄酮类成分的结构类型。结果表明:赤小豆萌芽过程中,抗氧化能力在0~1 d和4~5 d呈现两次上升趋势,并且在萌芽第5天抗氧化能力最高,萌芽第1天,酚酸种类迅速增加,随着萌芽的进行,酚酸种类逐渐减少,与此同时黄酮类成分种类增多,并且在第5天最多,并进一步推测萌芽第5天发挥抗氧化活性的主要物质为4种酚酸及7种黄酮类成分。The changing of antioxidant activity in the sprouting process of the Rice bean was tested by the method of FRAP. The active polyphenols were tested by the method LC/MS and identified through comparing with the retention time and molecular weight of the references. The results of antioxidant activity test showed two times of increasing from the beginning to the 1 d and the 4 d to the 5 d. The best activity was tested on the 5^（th） day. The results of LC/MS showed that phenolic acids increased on the 1^（st） day and then decreased, but in the same time, flavonoids increased. On the 5^（th） day, there were 4 phenolic acids and 7 flavonoids existing in the sprouts, which contributed to the best antioxidant activity.

关 键 词：赤小豆 抗氧化 酚酸 黄酮 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]