大豆发芽过程中维生素C、异黄酮含量变化及其抗氧化性的研究
摘 要：目的 研究大豆维生素C、异黄酮及抗氧化活性在发芽期间的变化。方法 采用2,6-二氯酚靛酚滴定法和紫外分光光度法测定大豆发芽期间不同芽长的维生素C、异黄酮含量及DPPH和超氧阴离子自由基清除率，确定大豆发芽的最佳长度。结果 维生素C的含量是随着发芽长度的增加而增加的，当发芽长度为5 cm时，每100 g大豆芽中含维生素C 120.09 mg；大豆异黄酮在芽长3 cm时达到最高值，含量比未发芽前增加了17.28%，之后呈下降趋势，但下降趋势不大；较超氧阴离子自由基，未发芽大豆提取物对DPPH自由基表现出更强的清除能力；发芽后，在芽长为4 cm时对两种自由基的清除能力最强。结论 大豆发芽到4 cm时为最佳食用时间。
ABSTRACT: Objective To study the change of vitamin C, isoflavone and antioxidant activity during germination of soybean. Methods The optimal eating condition of soybean with a certain sprout length was determined by measuring content of vitamin C using 2,6-dichloro phenol indophenol, isoflavones and free radical scavenging activity using ultraviolet spectrophotometry during the period of germination of soybean sprout. Results The results shown that with the increase of the length of sprout, the content of Vc was increased, attaining 120.09mg/100g when the bud length reached 5 cm. Soy isoflavones were the highest when the bud was 3 cm, increasing by 17.28% compared with non-germinating soybean. Compared with superoxide anion radical, soybean extracts exerted the stronger scavenging activity than the DPPH radical. Two kinds of free radical scavenging ability were the largest when the bud was 4 cm. Conclusion the optimal length of soybean sprout to eat is 4 cm.
标题：大豆发芽过程中维生素C、异黄酮含量变化及其抗氧化性的研究
英文标题：Study on change of vitamin C, isoflavone and antioxidant activity during the germination of soybean
作者：
都启晶 青岛农业大学食品科学与工程学院
王艺颖 青岛农业大学食品科学与工程学院
丁君 青岛农业大学食品科学与工程学院
王成荣 青岛农业大学食品科学与工程学院
吴昊 青岛农业大学食品科学与工程学院
中文关键词:大豆芽,维生素C,大豆异黄酮,抗氧化,DPPH,超氧阴离子自由基,
英文关键词:soybean sprouts,vitamin C,soy isoflavone,DPPH,superoxide anion free radical,
发表日期：2015-08-10
- 文件大小:
- 1.26 MB
- 下载次数:
- 60
-
高速下载
|
|
