5种豆类中总多酚、总黄酮含量及抗氧化活性比较研究

以黑豆、绿豆、红小豆、大豆和豇豆5种豆类为研究对象,测定其乙醇提取物总多酚和总黄酮含量,并通过4个指标比较其体外抗氧化活性。结果表明,5种不同豆类中总多酚和总黄酮含量分别在2.05 mg/g^6.33 mg/g和1.50 mg/g^4.09 mg/g的范围内,其中黑豆的总多酚和总黄酮含量都最高,分别为6.33 mg/g和4.09 mg/g;5种豆类对DPPH自由基、羟基自由基、超氧阴离子自由基的清除能力都比较高,黑豆的清除力最强,其对3种自由基的清除能力分别为80.92%、77.42%和81.62%;相关性分析表明5种豆类的总多酚含量和总黄酮含量之间呈极显著正相关(P<0.01),这两种活性成分含量和DPPH自由基、羟基自由基、超氧阴离子自由基清除能力之间都呈正相关,其中总黄酮含量和超氧阴离子自由基清除能力之间呈显著正相关(P<0.05)。

Comparative Study on Total Polyphenols,Total Flavonoids and Antioxidant Activity in Five Kinds of Legumes

The contents of total polyphenols,total flavonoids and antioxidant activity in five kinds of legumes including black bean,mung bean,red adzuki bean,soybean and cowpea was determined.The results showed that the contents of total polyphenols and total flavonoids in the five different legumes ranged from 2.05 mg/g to6.33 mg/g and 1.50 mg/g to 4.09 mg/g respectively,and the contents of total polyphenols and total flavonoids in black beans were the highest,at 6.33 mg/g and 4.09 mg/g respectively.The scavenging ability of DPPH·,·OH and O2^-·of the five legumes was relatively high,and black bean had the strongest scavenging ability,with the scavenging ability of 80.92%,77.42%and 81.62%respectively.Correlation analysis showed that total polyphenols and total flavonoids contents was very significant positive correlation(P<0.01),the two kinds of active ingredient contents and the scavenging ability of DPPH·,·OH,O2^-·were positively correlated,between the total flavonoids contents and the scavenging ability of O2^-·was significantly positive correlation(P<0.05).