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Optimization of Extraction Process of Isoflavonoids from Mung Bean Sprout and Determination of Its Content

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【Author】 DONG Yin-mao1,2*,TANG Dong-yan1,HE Cong-fen2,ZHAO Hua2 1.Department of Chemistry,Harbin Institute of Technology,Harbin,Heilongjiang 100051,China;2.College of Chemistry and Environmental Engineering,Beijing Technology and Business University,Beijing 100048,China

【摘要】 [Objective] To confirm the optimal extraction process of the isoflavonoids from the mung bean sprouts and the variation tendency of the main isoflavonoids like vitexin and isovitexin during the germination of mung bean.[Method] The orthogonal experiment was used to optimize the extraction conditions of isoflavonoids,and high performance liquid chromatography(HPLC) method was used to determine contents of vitexin and isovitexin during the germination of mung bean(0-6 days).[Result]The optimum extraction conditions of vitexin and isovitexin in mung bean were determined to be:one time of extraction times,90 min of extraction duration,50% ethanol of extracting solvent and 1:50 of solid to liquid ratio.The contents of vitexin and isovitexin in mung bean sprout reached the highest on the fourth day during the germination,both of which were lower than those in the mung bean.[Conclusion] This case provides theoretical basis the development and utilization of mung bean and mung bean sprouts.

  • 【分类号】TS255.3
  • 【下载频次】73
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