不同豇豆中酚类含量与抗氧化活性  

Antioxidant Activity and Phenolic Content of Different Varieties of Cowpea

作　　者：白周亚 阚丽娇 李昌[1] 殷军艺[1] 聂少平[1] BAI Zhouya;KAN Lijiao;LI Chang;YIN Junyi;NIE Shaoping(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2017年第15期153-157,共5页Food Science

基　　金：食品科学与技术国家重点实验室目标导向项目(SKLF-ZZA-201611)

摘　　要：为深入了解豇豆的营养价值,以11个不同品种的豇豆样品为原料,对其总酚含量、总黄酮含量及抗氧化活性(总还原能力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、·OH清除能力)进行分析,并讨论酚类物质含量及抗氧化活性的相关性。结果表明,不同品种的豇豆酚类物质含量和抗氧化活性差异显著。在测定的样品中,新杂1号表现出最高的总酚含量(5.59 mg GAE/g)、总黄酮含量(4.12 mg CAE/g)及抗氧化活性(总还原能力和DPPH自由基清除能力);豇豆中总酚含量、总黄酮含量与总还原能力、DPPH自由基清除能力之间有极显著相关性(P<0.01),与·OH清除能力之间没有显著相关性。A total of11different varieties of cowpea were collected in this study to investigate their nutritional value.Total phenolic contents and total flavonoid contents were measured and correlated with antioxidant activities(ferric reducing antioxidant power,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity,and hydroxyl radical scavenging activity).Significant differences in phenolic contents and antioxidant activities among different varieties of cowpea were observed.The Xinza No.1cultivar exhibited the highest levels of total phenolic content(5.59mg GAE/g),total flavonoid content(4.12mg CAE/g)and antioxidant activity(ferric reducing antioxidant power and DPPH radical scavenging activity).Total phenolic and total flavonoid contents showed highly significant correlations with ferric reducing antioxidant power and DPPH radical scavenging activity(P<0.01),while weak correlation was observed with hydroxyl radical scavenging activity.

关 键 词：豇豆 总酚 总黄酮 总还原能力 DPPH自由基清除能力 .OH清除能力 

分 类 号：TS201.2[轻工技术与工程—食品科学]