绿豆萌发过程中多酚的提取和抗氧化效果  

Extraction of Polyphenols from Mung Bean Sprouts and the Effec tof Antioxidation

作　　者：郭静婕 陆燕飞 GUO Jingjie;LU Yanfei(Guangxi Agricultural Vocational and Technical University,Nanning 530007)

机构地区：[1]广西农业职业技术大学,南宁530007

出　　处：《食品工业》2024年第6期55-59,共5页The Food Industry

基　　金：广西农业职业技术大学科学研究与技术开发项目YKJ2130。

摘　　要：试验以绿豆为原料,优化绿豆芽多酚提取工艺。通过单因素试验、正交试验及方差分析结果,确定最优提取工艺,即料液比1︰60(g/mL)、乙醇体积分数60%、超声温度40℃、超声时间50 min。在此提取条件下绿豆芽多酚提取量达10450μg/mL。绿豆在萌发过程中多酚含量呈先上升后下降趋势,绿豆芽多酚对DDPH和ABTS自由基清除能力与其浓度呈现正相关,其中DPPH最大清除率可达94.5%,ABTS最大清除率可达96%。Mung bean was used as raw material to optimize the extraction process of mung bean sprout polyphenols.Through single factor experiment,orthogonal experiment and variance analysis,the optimal extraction process was determined as follows:solid-liquid ratio 1︰60(g/mL),ethanol concentration 60%,ultrasonic temperature 40℃,and ultrasonic time 50 min.Under this extraction condition,the extraction content of polyphenols from mung bean sprouts reached 10450μg/mL.The polyphenol content of mung bean increased firstly and then decreased during germination.The scavenging ability of mung bean sprout polyphenols to DDPH and ABTS free radicals was positively correlated with its concentration,and the maximum DPPH scavenging rate could reach 94.5%,and the ABTS scavenging rate could reach 96%.

关 键 词：绿豆萌发 多酚 提取 抗氧化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]