为了解绿豆种皮总黄酮含量情况及抗氧化能力,文中首先通过L16(44)正交试验,确定了溶剂回流提取法的工艺条件,然后在此基础上进一步对超声波辅助溶剂提取法的工艺条件进行了优化,并比较了2种提取方法的提取效果,最后采用FRAP法和DPPH法,测试了提取得到的产物的抗氧化能力。结果表明:按优化得到的最佳工艺条件进行提取,从1g绿豆种皮干粉中可以提取得到的总黄酮的量在42.90mg左右;与VC相比,提取得到的绿豆总黄酮的还原能力约为VC的20%,但自由基清除率与VC相当。

To understand the total flavonoids content of mung bean skin,two extraction methods-solvent refluxing extraction method and ultrasonic associated solvent extraction method-were used.The best extraction conditions were investigated.The antioxidant activity of the extracts was tested.Results indicated that 42.90 mg flavonoids could be extracted from 1 g dried mungbean powder by use the best extraction technologies.The reductive power of the extracts was about 20% of the Vitamin C,and the free radical scavenging capacity of the extracts was almost the same as Vitamin C.