The contents dynamic change of phenolic compounds during the germination of mung bean seeds
-
摘要: 建立了同时测定绿豆醇提液中19种酚类化合物的高效液相色谱（High performance liquid chromatography,HPLC）方法,并结合标准品对绿豆种子萌发过程中19种酚类化合物进行了定性定量分析。结果表明,在绿豆种子萌发过程中,酚类化合物种类和总量均有所增加,其中没食子酸和咖啡酸含量随萌发时间的显著延长而增加;芦丁、黄豆苷元、山奈酚、p-香豆酸、阿魏酸和染料木素含量在第7 d有最大值,分别为1574.5、114.3、80.3、43.3、207.9和45.3μg/g;槲皮素含量在第4 d有最大值28.0μg/g;原儿茶酸、橙皮苷、肉桂酸和柚皮素含量在第5 d有最大值,分别为89.1、297.4、84.6和30.6μg/g;白藜芦醇、对硝基苯甲酸和鹰嘴豆芽素A含量在第2 d有最大值,分别为89.6、70.8和237.0μg/g;杨梅酮、儿茶素和橙皮素含量在第6 d有最大值,分别为40.7、712.1和58.2μg/g。而19种酚类化合物总含量在第7 d有最大值,达到3508.8μg/g。在绿豆种子萌发过程中,由于酶种类增多、活性增强,导致次级代谢产物大量合成,酚类化合物含量增多。
-
关键词:
- 绿豆 /
- 种子萌发 /
- 高效液相色谱(HPLC) /
- 酚类化合物
Abstract: 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. -
[1] Liu B,Guo X,Zhu K,et al.Nutritional evaluation and antioxidant activity of sesame sprouts[J].Food Chemistry,2011,129(3):799-803.
[2] 王丽侠,程须珍,王素华.绿豆种质资源、育种及遗传研究进展[J].中国农业科学,2009,42(5):1519-1527. [3] Lee J H,Jeon J K,Kim S G,et al.Comparative analyses of total phenols,flavonoids,saponins and antioxidant activity in yellow soy beans and mung beans[J].International Journal of Food Science&Technology,2011,46(12):2513-2519.
[4] 王明海,徐宁,包淑英,等.绿豆的营养成分及药用价值[J].现代农业科技,2012(6):341-342. [5] Xu B J,Chang S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):S159-S166.
[6] Przybysz A,Wrochna M,Malecka-Przybysz M,et al.Vegetable sprouts enriched with iron:Effects on yield,ROS generation and antioxidative system[J].Scientia Horticulturae,2016,203:110-117.
[7] El-Adawy T A,Rahma E H,El-Bedawey A A,et al.Nutritional potential and functional properties of germinated mung bean,pea and lentil seeds[J].Plant Foods for Human Nutrition,2003,58(3):1-13.
[8] HUANG X,CAI W,XU B.Kinetic changes of nutrients and antioxidant capacities of germinated soybean(Glycine max L.)and mung bean(Vigna radiata L.)with germination time[J].Food Chemistry,2014,143:268-276.
[9] 郑丽娜,赵莹.绿豆发芽过程中营养成分的变化[J].中国农学通报,2008,24(2):125-128. [10] TANG D,DONG Y,GUO N,et al.Metabolomic analysis of the polyphenols in germinating mung beans(Vigna radiata)seeds and sprouts[J].Journal of the Science of Food and Agriculture,2014,94(8):1639-1647.
[11] Cevallos-casals B A,Cisneros-zevallos L.Impact of germination on phenolic content and antioxidant activity of 13 edible seed species[J].Food Chemistry,2010,119(4):1485-1490.
[12] Victor N E,Justina Y T,Sunday A M,et al.DPPH radical scavenging capacity of phenolic extracts from African yam bean(Sphenostylis stenocarpa)[J].Food and Nutrition Sciences,2012,2012.
[13] Cao D,Li H,Yi J,et al.Antioxidant properties of the mung bean flavonoids on alleviating heat stress[J].Plo S one,2011,6(6):e21071.
[14] Zhang X,Shang P,Qin F,et al.Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples[J].LWT-Food Science and Technology,2013,54(1):171-178.
[15] Kim J K,Kim E H,Lee O K,ET AL.Variation and correlation analysis of phenolic compounds in mungbean(Vigna radiata L.)varieties[J].Food Chemistry,2013,141(3):2988-2997.
[16] Guo X,Li T,Tang K,et al.Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts(Vigna radiata)[J].Journal of Agricultural and Food Chemistry,2012,60(44):11050-11055.
[17] Barroga C F,Laurena A C,Mendoza E M T.Polyphenols in mung bean(Vigna radiata(L.)Wilczek):determination and removal[J].Journal of Agricultural and Food Chemistry,1985,33(5):1006-1009.
[18] Kou X,Zhou F.Bioactive compounds and antioxidant activity of mung bean(Vigna radiata L.),soybean(Glycine max L.)and black bean(Phaseolus vulgaris L.)during the germination process[J].2016.
[19] López A,El-naggar T,Dueas M,et al.Effect of cooking and germination on phenolic composition and biological properties of dark beans(Phaseolus vulgaris L.)[J].Food Chemistry,2013,138(1):547-555.
[20] Xu B J,Chang S K C.A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science,2007,72(2):S159-S166.
[21] Szllsi R,Varga I S,Erdei L,et al.Cadmium-induced oxidative stress and antioxidative mechanisms in germinating Indian mustard(Brassica juncea L.)seeds[J].Ecotoxicology and Environmental Safety,2009,72(5):1337-1342.
-
期刊类型引用(4)
1. 香李琳，陈俊，樊洪泓，孙传伯，王亦非，朱梦梦，陈存武. 油茶副产物中多酚、黄酮含量及其活性研究. 安徽农业大学学报. 2024(06): 936-942 . 
百度学术
2. 陈斌. 植物多糖在化妆品中的应用研究进展. 中国野生植物资源. 2020(04): 44-47 . 百度学术
3. 刘楚岑，裴小芳，周文化，莫华. 油茶饼粕中主要成分及其综合利用研究进展. 食品与机械. 2020(07): 227-232 . 百度学术
4. 段丽萍，苗丽坤，孙炜炜，陈铁壁. 油茶多糖的提取及生物活性研究进展. 粮食与油脂. 2020(11): 26-28 . 百度学术
其他类型引用(7)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 11
下载:
