豇豆种子及豆芽多酚类物质的含量及抗氧化性比较分析研究  

Comparison Research on the Contents and Antioxidant Property of the Phenolic Compounds in Seeds and Sprouts of Cowpea

作　　者：刘佳伟[1] 徐康[1] 杨效登[1] 王领[1] 邢澍[1] 魏涛[1] 

机构地区：[1]齐鲁工业大学化学与制药工程学院,济南250353

出　　处：《齐鲁工业大学学报》2017年第2期41-46,共6页Journal of Qilu University of Technology

基　　金：国家自然科学基金(21306092);齐鲁工业大学大学生创新创业项目

摘　　要：对豇豆种子及其萌发豆芽所含多酚类物质含量及其性质进行了总抗氧化活力(TAA)、DPPH自由基清除、β-胡萝卜素-亚油酸抗氧化活性等相关分析。多酚类化合物先从80%(V/V)丙酮溶液提取出来,对粗提物中的多酚类化合物通过柱层析分离为组分Ⅰ(主要为低分子多酚化合物)及组分Ⅱ(主要为丹宁)。实验结果表明豇豆种子及其豆芽的粗提物及洗脱组分除了含有单宁之外,还含有儿茶素、没食子酸等多酚类物质,而且各自表现出了不同的抗氧化及清除自由基的能力。相对于种子粗提物及其洗脱组分,豆芽粗提物及洗脱组分有更高含量的多酚类化合物,以及更高的抗氧化活力、清除自由基能力及还原能力。The contents and antioxidant property of the phenolic compounds in seeds and sprouts of common cowpea （Vigna unguiculate L） were analyzed by the following means： total antioxidant activity （TAA） , DPPH radical scavenging, β-carotene-linoleate antioxidant activity.Phenolic compounds were extracted by using 80% （V/V） aqueous acetone, and then separated by Sephadex LH-20 column to have fraction I （mainly low molecular phenolic compounds） and fraction II （mainly tannin）.Experiments showed that, as well as abundant tannins, phenolic compounds （i.e.catechins, gallic acid） also exist in the crude extracts and elution fractions of the seeds and sprouts of cowpea.These phenolic compounds exhibit different anti-oxidative and antiradical activities.Furthermore, compared with seed, sprout contains more phenolic compounds, thus has higher anti-oxidative and antiradical activities, and higher reducing capacity.

关 键 词：豇豆 多酚类化合物 总抗氧化活力 DPPH自由基清除 还原力 

分 类 号：Q946.84[生物学—植物学]