Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing, People's Republic of China 100081.
J Agric Food Chem. 2013 Aug 28;61(34):8104-9. doi: 10.1021/jf401812z. Epub 2013 Aug 15.
Interest in mung bean as a functional food is growing. The objective of this study was to characterize the phenolic compounds, antioxidant activities, and antidiabetic activities of black mung beans. Five black mung beans were selected, and one green mung bean was included for comparison. The free phenolic acid and bound phenolic acid contents ranged from 16.68 to 255.51 μg/g and from 2284.53 to 5363.75 μg/g, respectively, whereas the total anthocyanin contents ranged from 0 to 810.55 μg/g with cyanidin-3-glucoside as the most dominant form, respectively. Among the mung beans tested, black mug bean Xiaoqu 7110 had the highest content of bound phenolic acids and exhibited the strongest antioxidant capacities (1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and oxygen radical absorbance capacity) as compared to the other tested mung beans. Jiheilv 27-3 exhibited higher antidiabetic activities (inhibition of α-glucosidase and advanced glycation end products).
人们对绿豆作为一种功能性食品的兴趣日益浓厚。本研究旨在对黑绿豆的酚类化合物、抗氧化活性和抗糖尿病活性进行表征。本研究选择了 5 种黑绿豆，并纳入了 1 种绿绿豆进行比较。游离酚酸和结合酚酸含量分别为 16.68 至 255.51μg/g 和 2284.53 至 5363.75μg/g，而总花色苷含量则为 0 至 810.55μg/g，其中以矢车菊素-3-葡萄糖苷为主。在所测试的绿豆中，黑绿豆小 7110 的结合酚酸含量最高，表现出最强的抗氧化能力（1,1-二苯基-2-苦基肼、2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐和氧自由基吸收能力），而其他测试的绿豆则表现出较高的抗糖尿病活性（抑制α-葡萄糖苷酶和晚期糖基化终产物）。
