期刊论文

Effects of Steam Explosion on Polyphenol Content and Antioxidant Activity of Red and Mung Beans

中文

核农学报

1000-8551

2021

35

07

1574-1582

10.11869/j.issn.100-8551.2021.07.1574

山东省自然科学基金（ZR2019MC072）；

本校为其他机构

为提高红豆和绿豆中酚类化合物的得率及抗氧化能力,本试验采取蒸汽爆破加工对红豆和绿豆进行预处理,研究不同爆破处理组红豆和绿豆中总酚、总黄酮的含量及其抗氧化活性,并分析了两者之间的关系。结果表明,蒸汽爆破处理后的原料结构破裂严重,形成大量的碎片物质,促进原料中活性成分与溶剂的接触可及性。与对照组（CK）相比,经爆破处理后,红豆、绿豆中总酚、总黄酮含量明显上升,0.5 MPa、60 s爆破条件下绿豆中总酚、总黄酮含量最高,分别为4.57和3.00 mg·g-1;而红豆中的总酚、总黄酮含量在0.75 MPa、60 s爆破条件下最高,分别为4.66和3.07 mg·g-1。红豆中的总酚、总黄酮的含量均高于绿豆（除0.5 M...

In order to improve the phenols content and antioxidant capacity in red and mung beans,the raw materials were pretreated by steam explosion. The total phenols content (TPC),total flavonoids content (TFC),and the antioxidant activities of extracts were tested in different treatment groups. Their correlation was also investigated. The results showed that: the structure of the raw material broke seriously,and formed a large number of debris,which promotes the accessible contact between the active components in the raw material and the solvent afte...