黄豆中总黄酮提取及不同豆类抗氧化活性研究
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摘要
目的:以黄豆中的总黄酮含量变化作为指标,正交试验来优化超声的提取条件,并且在最佳提取条件下测定黑豆、黄豆、绿豆、红豆的抗氧化活性。方法:本实验以超声时间、温度、液固比、乙醇浓度为考察因素,通过单因素和正交实验确定最佳提取条件,利用紫外分光光度计测定提取液中总黄酮含量,最后在最佳条件下采用DPPH法测定其抗氧化活性。结果:黄豆中总黄酮最佳提取条件为超声时间20 min、温度70℃、液固比75 mL/g、乙醇浓度80%。4种豆中总黄酮含量分别为黄豆24.31 mg/g、红豆31.20 mg/g、绿豆10.94 mg/g、黑豆32.70 mg/g。抗氧化活性分别为维生素C IC50值0.0014、黄豆IC50值0.2041、红豆IC50值0.0098、绿豆IC50值0.2110、黑豆IC50值0.0078。结论:得出总黄酮含量及抗氧化活性均为黑豆>红豆>黄豆>绿豆,为豆类总黄酮和抗氧化活性的研究提供了最基础的信息。
Objective:With changes of flavonoids content in soybean as indicators,to optimize the ultrasonic extraction conditions,and determine the antioxidant activity of soybean,mung beans,black beans and red bean under the best conditions. Methods:The optimum extraction conditions were determined by single factor and orthogonal experiment with ultrasonic time,temperature,liquid-solid ratio and ethanol concentration as the factors. The Ultraviolet spectrophotometer was used to determined the total flavonoid content in the extracts. Finally,the antioxidant activity was determined by using DPPH method under optimal conditions. Results:Ultrasonic time 20 min,temperature 70 ℃,liquid-solid ratio 75 mL/g,ethanol concentration of 80% for the optimal extraction conditions. Under the best extract conditions,the total flavonoids concentration of soybean was 24.31 mg/g,red bean was 31.20 mg/g,mung bean was 10.94 mg/g,black beans was 32.70 mg/g. Investigations on the antioxidant activity showed that the IC50 value of Vc was 0.0014,soybean was 0.2041,red bean was 0.0098,the mung bean was 0.2110 and the black bean was 0.0078. Conclusion:The antioxidant activity was black beans > red beans >soy beans > mung bean. It provides the most basic information for the study of flavonoids and antioxidant activity.
Objective:With changes of flavonoids content in soybean as indicators,to optimize the ultrasonic extraction conditions,and determine the antioxidant activity of soybean,mung beans,black beans and red bean under the best conditions. Methods:The optimum extraction conditions were determined by single factor and orthogonal experiment with ultrasonic time,temperature,liquid-solid ratio and ethanol concentration as the factors. The Ultraviolet spectrophotometer was used to determined the total flavonoid content in the extracts. Finally,the antioxidant activity was determined by using DPPH method under optimal conditions. Results:Ultrasonic time 20 min,temperature 70 ℃,liquid-solid ratio 75 mL/g,ethanol concentration of 80% for the optimal extraction conditions. Under the best extract conditions,the total flavonoids concentration of soybean was 24.31 mg/g,red bean was 31.20 mg/g,mung bean was 10.94 mg/g,black beans was 32.70 mg/g. Investigations on the antioxidant activity showed that the IC50 value of Vc was 0.0014,soybean was 0.2041,red bean was 0.0098,the mung bean was 0.2110 and the black bean was 0.0078. Conclusion:The antioxidant activity was black beans > red beans >soy beans > mung bean. It provides the most basic information for the study of flavonoids and antioxidant activity.
引文
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[7]韦献雅,殷丽琴,钟成,等. DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322.
[8]R Amarowicz,RB Pegg,P Rahimi-Moghaddam,et al. Freeradical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies[J]. Food Chem,2004,84(7):551-562.
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[10]曾维才,石碧.天然产物抗氧化活性的常见评价方法[J].化工进展,2013,32(6):1205-1213.
[2]任顺成,王鹏,王国良,等.常见食用豆类中黄酮类化合物含量的测定[J].中国粮油学报,2009,24(7):132-137.
[3]高建萍,王玉华,贾国贤.超声提取山茶花总黄酮的工艺研究[J].内蒙古医学院学报,2009,31(1):52-54.
[4]项昭保,赵顺,何从林,等.黄芩总黄酮超声提取工艺研究[J].食品工业科技,2013,34(13):202-204.
[5]徐小丽,曹雁平.超声技术在食品工业中的研究进展[J].食品科技,2006,7(4):1-5.
[6]杨喜花,陈敏中,朱蕾,等.超声循环提取沙棘叶中总黄酮的研究[J].农业机械学报,2006,37(3):166-168.
[7]韦献雅,殷丽琴,钟成,等. DPPH法评价抗氧化活性研究进展[J].食品科学,2014,35(9):317-322.
[8]R Amarowicz,RB Pegg,P Rahimi-Moghaddam,et al. Freeradical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies[J]. Food Chem,2004,84(7):551-562.
[9]勾明玥,刘梁,张春枝.采用DPPH法测定26种植物的抗氧化活性[J].食品与发酵工业,2010,36(3):148-150.
[10]曾维才,石碧.天然产物抗氧化活性的常见评价方法[J].化工进展,2013,32(6):1205-1213.