绿豆萌芽不同部位总酚酸和总黄酮量的测定及其抗氧化能力

doi:10.13218/j.cnki.csdc.2015.07.008

Abstract

Abstract: When sprouting,a series of biochemical reactions will happen in the mung beans.The contents of total phenolic acids and total flavonoids in different parts of mung bean sprouts (root,embryo,skins and stems) were determined.Antioxidant activity of the methanol extracts was also evaluated by scavenging capability on DPPH free radicals using vitamin C as the reference.The results indicated that the contents of total flavonoids in root,embryo and skins of mung beans exhibit obvious difference.On the whole,the content of total flavonoids in the skins was significantly higher than that in the other parts.It is 6.6,3.3 and 2.9 times of that in root,embryo and stems respectively.Antioxidant activity of skins,embryo and stems was relatively high and close to the antioxidant activity of V_C.The content of total flavonoids in the sprouts has a significant correlation with their antioxidant activity.

Key words: additive of cosmetics, mung bean sprouts, active ingredient, antioxidant activity

CLC Number:

TQ658

LI Li, ZHANG Xiao-hui, GONG Sheng-zhao, CHEN Qing-sheng, REN Han-kun, DONG Yin-mao. Antioxidant activity as well as content of total flavonoids and phenolic acids in different parts of mung bean sprouts[J].China Surfactant Detergent & Cosmetics, 2015, 45(7): 393-396.

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Antioxidant activity as well as content of total flavonoids and phenolic acids in different parts of mung bean sprouts

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