Extraction of Polyphenols from Mung Bean Sprouts and the Effect of Antioxidation
Mung bean was used as raw material to optimize the extraction process of mung bean sprout polyphenols.Through single factor experiment,orthogonal experiment and variance analysis,the optimal extraction process was determined as follows:solid-liquid ratio 1∶60(g/mL),ethanol concentration 60％,ultrasonic temperature 40 ℃,and ultrasonic time 50 min.Under this extraction condition,the extraction content of polyphenols from mung bean sprouts reached 10 450 μg/mL.The polyphenol content of mung bean increased firstly and then decreased during germination.The scavenging ability of mung bean sprout polyphenols to DDPH and ABTS free radicals was positively correlated with its concentration,and the maximum DPPH scavenging rate could reach 94.5％,and the ABTS scavenging rate could reach 96％.
mung bean germinationpolyphenolextractionantioxidant
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