发芽温度对绿豆芽抗氧化成分和抗氧化能力的影响

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。

Effects of germination temperature on the antioxidant compounds and antioxidant capacity of mung bean sprouts

In this study, the effects of germination temperature on the antioxidant compound contents and antioxidant 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 germination 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) scavenging activity and total reducing power. These results showed that mung bean sprouts germinated at 20°C exhibited the highest antioxidant capacity.