浸泡和发芽对杂豆酚类物质及其抗氧化性的影响  

Effects of Soaking and Germination on the Content and Antioxidant Activity of Phenols of Beans

作　　者：刘婷婷 包佳微 李嘉欣 阮长青 Liu Tingting;Bao Jiawei;Li Jiaxin;Ruan Changqing(College of Food Science, Heilongjiang Bayi Agricultural University;Key Laboratory ofAgro-Products Processing and Quality Safety of Heilongjiang province, Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院黑龙江省农产品加工与质量安全重点实验室

出　　处：《中国粮油学报》2019年第8期26-33,共8页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江八一农垦大学“三横三纵”科研支持计划(TDJH201806);黑龙江省优势特色学科资助项目(黑教联[2018]4号)

摘　　要：为了确定发芽过程中杂豆酚类物质的变化规律,研究了浸泡和发芽对六种杂豆中总酚、总黄酮、总花青素、总缩合单宁含量以及总抗氧化能力的影响.结果表明,浸泡处理可显著降低大部分杂豆酚类物质含量和总抗氧化能力,但浸泡后的绿豆中总酚、黑小豆中总黄酮、红芸豆中总花青素显著升高( P <0.05).发芽可显著提高黑大豆、黑小豆、绿豆和红芸豆酚类物质含量且在发4 d或5 d出现最大值,对红小豆和紫花芸豆的酚类物质无显著影响或使其显著降低( P <0.05).总抗氧化能力与总酚、总黄酮等指标呈极显著正相关( P <0.01).另外,发芽使杂豆中的花青素显著降低( P <0.05),且花青素含量与其他指标无显著相关性( P >0.05).In this paper, the effects of soaking and germination on total phenolics, total flavonoids, total anthocyanin content, total condensed tannin content and total antioxidant capacity of six beans were studied in order to determine the variations of phenolic substances of legumes during germination. The results showed that soaking caused immense decreases in the content of phenols and total antioxidant capacities of most beans. However, the loss of total phenolic content in soaked mung beans, total flavonoid content in soaked black adzuki beans, total anthocyanin content in soaked red kidney bean were found( P <0.05). Germination promoted significant increments in the content of phenols and antioxidant activities of black soybeans, black adzuki beans, mung beans and red kidney beans and maximum value of content of phenols and antioxidant activities existed in germination 4 or 5 days. Germination did not cause significant changes or cause significant decreases in content of phenols and antioxidant activities of adzuki beans and purple speckled kidney beans ( P <0.05). The antioxidant activities were significantly correlated with the total phenolic content and the total flavonoid content positively ( P <0.01). In addition, Germination caused great decreases in total anthocyanin content ( P <0.05). And it was also shown that total anthocyanin content was not significantly correlated with other indicators.

关 键 词：杂豆 浸泡 发芽 酚类物质 抗氧化能力 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]