大豆发芽过程中维生素C - 食品安全质量检测学报.PDF

6 9 Vol. 6 No. 9 2015 9 Journal of Food Safety and Quality Sep. , 2015 C 都启晶, 王艺颖, 丁 君, 王成荣, 吴 昊* (, 266109) 摘 要: 目的 C方法 2,6- C DPPH , 结果 C , 5 cm , 100 g C 120.09 mg; 3 cm , 17.28%, , ; , DPPH ; , 4 cm 结论 4 cm 关键词: ; C; ; ; DPPH; Changes of vitamin C, isoflavone and antioxidant activity during the germination of soybean * DU Qing-Jing, WANG Yi-Ying, DING Jun, WANG Cheng-Rong, WU Hao (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) ABSTRACT: Objective To study the changes of vitamin C, isoflavone and antioxidant activity during the germination of soybean. Methods The optimal eating condition of soybean with a certain sprout length was determined by measuring content of vitamin C by 2,6-dichloro phenol indophenol and free radical scavenging activity by ultraviolet spectrophotometry during the period of germination of soybean sprout. Results With the increase of the length of sprout, the content of Vc was increased, reaching 120.09 mg/100 g when the bud length reached 5 cm. Soy isoflavones were the highest when the bud was 3 cm, increasing by 17.28% compared with non-germinating soybean. Compared with superoxide anion radical, soybean extracts exerted the stronger scavenging activity to