Detection of Antioxidant Activity and Composition Identification of Mung Bean Polyphenols After Extraction and Purification
Mung bean has good physiological activity,but the extraction amount of mung bean polyphenols is small and the purity is low.In this study,the extraction and purification of mung bean polyphenols were studied by ultrasonic-assisted solvent extraction method and macroporous resin adsorption method.The antioxidant capacity of the polyphenols before and after purification was tested,and the components of the purified polyphenols were identified by high performance liquid chromatography (HPLC).The results indicated that when extraction time was 52 min,ethanol volume fraction was 87％,ultrasonic power was 500 W and solid-liquid ratio was 1.0:11.5 (g/mL),the extraction a-mount of Mung bean polyphenols was the maximum (13.62±0.66)mg/g.Mung bean polyphenols were purified by AB-8 resin.The mass concentration was 0 8 mg/mL,pH was 6,flow rate was 1 BV/h,the sample volume was 60 mL,and the ethanol volume fraction was 80％.The purity of Mung bean polyphenols was 40.36％ after purification.HPLC analysis revealed that the contents of vitexin (2841μg/g),orientin (68.5μg/g),ferulic acid (37.0μg/g)and caf-feic acid (28.6μg/g)in mung polyphenols were higher.In addition,the DPPH and ABTS+scavenging ability of puri-fied polyphenols was significantly improved compared with the liquid phase of crude extraction of polyphenols.
mung bean polyphenolsextractionpurificationantioxidantcomposition identification
万方数据
维普
