Bean With High Antioxidant Flavonoids In The Seletction And Evaluation Of Effects Of Digestion And Absorption

Legumes is the only plant foods rich in high protein, high fat, high-energy food that can be cmparable to animal food.Which is also rich in protein, fat, inorganic salts and vitamins.In addition, legumes also implies a large number of antioxidants such as flavonoids, polyphenols . With different extraction and processing methods legumes can efficiently release high antioxidants.The effective way to explore and develope flavonoids and phenolic substances is by use of research of the legumes of northest and the developmet of some beans antioxidant fountion.In this study, taking several northeast as the raw material to extracte antioxidants by organic solvent,study the antioxidant properties of beans by pyrogallol autoxidation method, DPPH method, potassium ferricyanide reduction method and make optimal cooking conditions. The main contents and findings are as follows:1. Cotyledon green beans, Dahongpao bean, light speckled kidney beans, white kidney beans, Hefeng soybeans, Ken 4 soybean as raw materials, use organic solvent to extract antioxidant substances. Taking total flavonoids and total phenolic content as an index, the most efficient extraction solvent is acid acetone. In which flavonoids in black bean is up to 2.1528 mg / g, higher than several other legumes and total phenolic content in red bean reached 4.3418 mg / g, higher than several other legumes.2. Some beans are efficient in OH-, O2-, DPPH clearing ability and the corresponding reduction ability. Vitro antioxidant activity of four systems all have good antioxidant activity. Over all antioxidant ability in black bean and red bean higher than several other legumes. In addition to the DPPH scavenging ability, the antioxidant ability of black beans and antioxidants implies obvious dose-effect relationship.3. Black beans and soy milk extracts on sucrose and maltose significant effect on the enzyme activity. Black beans and the extract of black beans on aminopeptidase enzyme activities were not significantly different. Small molecules of flavonoids can be absorbed by the enzymes in small intestinal cells. Macromolecules flavonoids can hardly be absorbed by Intestinal cells or the cell layer of the Caco-2 cells.