College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China.
Food Chem. 2012 Dec 15;135(4):2942-6. doi: 10.1016/j.foodchem.2012.07.048. Epub 2012 Jul 17.
Mung bean soup (MBS) has been traditionally taken as a kind of health food in China. To learn the mechanisms underlying its health benefits, antioxidant capacities of the soup prepared with three cultivars of mung bean were measured. The highest DPPH radical scavenging or ferric reducing activity was observed in soup of mung bean cv. Huang. The MBS of cv. Huang and Mao exhibited higher ABTS(+) reducing activities than MBS of cv. Ming. The two major flavonoids in the MBS were purified and identified as vitexin and isovitexin, respectively. Modeling samples containing vitexin and isovitexin at the same levels as them in the MBS were prepared to assess their antioxidant contributions in the MBS. Our results showed that antioxidant capacities of the MBS mainly derived from vitexin and isovitexin, these flavonoids accounted for the most of total DPPH radicals scavenging, ferric reducing and ABTS(+) reducing scavenging activities in MBS of all the three cultivars.
绿豆汤（MBS）在中国一直被视为一种健康食品。为了了解其健康益处的机制，测量了用三种绿豆品种制备的汤的抗氧化能力。在绿豆品种黄的汤中观察到最高的 DPPH 自由基清除或铁还原活性。品种黄和毛的 MBS 比品种明的 MBS 具有更高的 ABTS(+)还原活性。MBS 中的两种主要类黄酮分别被纯化并鉴定为牡荆素和异牡荆素。制备含有 MBS 中相同水平的牡荆素和异牡荆素的模拟样品，以评估它们在 MBS 中的抗氧化贡献。我们的结果表明，MBS 的抗氧化能力主要来自牡荆素和异牡荆素，这些类黄酮占三种品种的 MBS 中总 DPPH 自由基清除、铁还原和 ABTS(+)还原清除活性的大部分。
