黑豆不同发芽期多酚、黄酮及抗氧化活性分析  

Analysis of Polyphenols,Flavonoids and Antioxidant Activity of Black Bean at Different Germination Stages

作　　者：李楠[1] 孟航婷 孙元琳[1] 王芮东 LI Nan;MENG Hangting;SUN Yuanlin;WANG Ruidong(Department of Life Science,Yuncheng University,Yuncheng 044000;Scientific Experiment Center,Yuncheng University,Yuncheng 044000)

机构地区：[1]运城学院生命科学系,运城044000 [2]运城学院理科实验中心,运城044000

出　　处：《食品工业》2023年第8期139-143,共5页The Food Industry

基　　金：山西省重点研发计划(农业领域)重点项目(201903D211006-3);运城学院科研项目(CY-2020023);山西省特色农产品发展学科群项目(SKX-202218);运城学院校级食品科学与工程重点学科项目(XK-2021016)。

摘　　要：为增加黑豆利用价值、拓宽黑豆资源利用渠道,选取黑豆为原料水培发芽,测定黑豆不同发芽期多酚、黄酮、花青素含量和对DPPH·、ABTS^(+)·和·OH的清除能力,并分析活性物质与抗氧化性之间的相关性。结果表明:黑豆不同发芽期多酚、黄酮含量呈不断上升趋势,发芽至84 h,多酚含量达到最大值,为8.3 mg/g;发芽至96 h,黄酮含量最高,为8.5 mg/g,相对于萌芽初期,多酚及黄酮含量增加显著(P<0.05),而花青素含量不断下降。黑豆发芽84 h时对DPPH·清除率最大,为57.18%,在96 h对ABTS^(+)·清除率最大,为54.78%,在72 h时对·OH清除率最大,为26.13%。相关性分析表明,黑豆发芽过程中多酚、黄酮含量与其对DPPH·、ABTS^(+)·和·OH清除能力均呈一定正相关(P<0.05)。试验为水培黑豆芽苗菜的选育提供技术支撑,为黑豆芽苗菜功能性产品的开发及综合利用提供理论依据。In order to increase the utilization value and to broaden the utilization channel of black bean resources,black bean was selected as raw material for hydroponic germination.The contents of polyphenols,flavonoids,anthocyanins and the scavenging ability of DPPH·,ABTS^(+)·and·OH during the growth of sprouts were determined,and the correlation between active substances and antioxidant capability was analyzed.The results showed that the contents of polyphenols and flavonoids showed an increasing trend during the growth of black bean sprouts,and the maximum polyphenol content was 8.3 mg/g when the sprouts were grown at 84 h.At 96 h of germination,the content of flavonoids was the highest(8.5 mg/g).Compared with the initial germination,the content of polyphenols and flavonoids increased significantly(P<0.05).Anthocyanin content decreased during the growth of sprouts.The maximum clearance rate of DPPH·was 57.18%at 84 h,the maximum clearance rate of ABTS+·was 54.78%at 96 h,and the maximum clearance rate of·OH was 26.13%at 72 h.Correlation analysis showed that the contents of polyphenols and flavonoids were positively correlated with the scavenging ability of DPPH·,ABTS^(+)·and·OH(P<0.05).It provided technical support for the breeding of hydroponic black bean sprouts and theoretical basis for the development and comprehensive utilization of functional products of black bean sprouts.

关 键 词：黑豆 发芽 多酚 黄酮 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]