The contents dynamic change of phenolic compounds during the germination of mung bean seeds

This paper established a high performance liquid chromatography( HPLC) method for simultaneous determination of19 kinds phenolic compounds in ethanol extract of mung bean( EEM),analysis of these chemical components during germination for 1 ~ 7 days by combining with the referent standards. The results showed that the type and total content of phenolics and polyphenolic increased during the germination. Gallic acid and caffeic acid contents increased during germination.Rutin,daidzein,keampferol,p- coumaric,ferulic acid and genistein reached their maximum levels at the 7th day,respectively 1574.5,114.3,80.3,43.3,207.9 and 45.3 μg / g. Quercetin contents at the 4th day had a maximum of 28.0 μg / g.Protocatechuic acid,hesperetin,cinnamic scid and naringenin contents showed their maximum levels at the 5th day,respectively89.1,297.4,84.6 and 30.6 μg / g. Contents of resvaratrol,4- nitrobenzoic acid and biochanin A had their maximum at the 2th day,respectively 89.6,70.8 and 237.0 μg / g. Myricetin,protocatechuic acid and hesperetin exhibited their maximum levels at the 6th day,respectively 40.7,712.1 and 58.2 μg / g.The total content of 19 kinds of phenolic compounds at the 7th day had the maximum value,reaching 3508.8 μg / g.During the germination of mung bean seeds,due to more types of enzyme and activity increased,more secondary metabolites were synthesized,so phenolic compounds contents increased.