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当前位置: 首页 > 文章 > 发芽温度对绿豆芽抗氧化成分和抗氧化能力的影响 安徽农业大学学报 2011,38 (1) 31-34
Position: Home > Articles > Effects of germination temperature on the antioxidant compounds and antioxidant capacity of mung bean sprouts Journal of Anhui Agricultural University 2011,38 (1) 31-34

发芽温度对绿豆芽抗氧化成分和抗氧化能力的影响

作  者：
黄六容;蔡梅红;仲元华;姚萍;马海乐
单  位：
江苏大学食品与生物工程学院
关键词：
绿豆芽;发芽温度;抗氧化成份;抗氧化能力
摘  要：
研究了发芽温度对绿豆芽多种抗氧化成份和抗氧化能力的影响,其中抗氧化成份包括维生素C、维生素E、总多酚和黄酮类化合物。当绿豆于20℃发芽时,维生素C和黄酮类化合物的含量(鲜重)达到最大,分别为66.4和693.5 mg.kg-1,而维生素E和总多酚的含量(鲜重)在15℃时达到最大,分别为5.1和145.8 mg.kg-1。抗氧化能力包括1,1-二苯基-2-苦基苯基(DPPH.)清除率、羟基(.OH)清除率和总还原力等都在20℃时达到最大。
译  名：
Effects of germination temperature on the antioxidant compounds and antioxidant capacity of mung bean sprouts
作  者：
HUANG Liu-rong,CAI Mei-hong,ZHONG Yuan-hua,YAO Ping,MA Hai-le(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013)
关键词：
mung bean sprouts;germination temperature;antioxidant compounds;antioxidant capacity
摘  要：
In this study,the effects of germination temperature on the antioxidant compound contents and an-tioxidant capacity of mung bean sprouts were investigated.Antioxidant compounds,such as vitamin C,vitamin E,total phenolic and flavonoid compounds were studied.When mung bean were germinated at 20 °C,the maximum contents of vitamin C and total flavonoid compounds were achieved,and their contents were 66.4 and 693.5 mg.kg-1 fresh weight,respectively.However,for vitamin E and total phenolic compounds,the optimum germina-tion temperature was 15°C,and their contents were 5.1 and 145.8 mg.kg-1 fresh weight.Antioxidant capacity was measured by 1,1-diphenyl-2-picryhydrazyl radical(DPPH.) scavenging activity,hydroxyl radical(.OH) scav-enging activity and total reducing power.These results showed that mung bean sprouts germinated at 20°C exhib-ited the highest antioxidant capacity.

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