CN109089461A - A method of the anti-oxidant quality of yellow bean sprout is improved using chitosan oligosaccharide - Google Patents
A method of the anti-oxidant quality of yellow bean sprout is improved using chitosan oligosaccharide Download PDFInfo
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- CN109089461A CN109089461A CN201810877252.0A CN201810877252A CN109089461A CN 109089461 A CN109089461 A CN 109089461A CN 201810877252 A CN201810877252 A CN 201810877252A CN 109089461 A CN109089461 A CN 109089461A
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- China
- Prior art keywords
- chitosan oligosaccharide
- bean sprout
- yellow bean
- soybean
- water
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- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 18
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 18
- 241000266501 Ormosia ormondii Species 0.000 title abstract description 28
- 235000006708 antioxidants Nutrition 0.000 title abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 44
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 44
- 238000002791 soaking Methods 0.000 claims abstract description 14
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- 230000035784 germination Effects 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 2
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- 239000011718 vitamin C Substances 0.000 description 4
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- FPFSGDXIBUDDKZ-UHFFFAOYSA-N 3-decyl-2-hydroxycyclopent-2-en-1-one Chemical compound CCCCCCCCCCC1=C(O)C(=O)CC1 FPFSGDXIBUDDKZ-UHFFFAOYSA-N 0.000 description 3
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- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 2
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 2
- 229920002079 Ellagic acid Polymers 0.000 description 2
- ZCOLJUOHXJRHDI-FZHKGVQDSA-N Genistein 7-O-glucoside Natural products O([C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)c1cc(O)c2C(=O)C(c3ccc(O)cc3)=COc2c1 ZCOLJUOHXJRHDI-FZHKGVQDSA-N 0.000 description 2
- CJPNHKPXZYYCME-UHFFFAOYSA-N Genistin Natural products OCC1OC(Oc2ccc(O)c3OC(=CC(=O)c23)c4ccc(O)cc4)C(O)C(O)C1O CJPNHKPXZYYCME-UHFFFAOYSA-N 0.000 description 2
- XJTZHGNBKZYODI-UHFFFAOYSA-N Glycitin Natural products OCC1OC(Oc2ccc3OC=C(C(=O)c3c2CO)c4ccc(O)cc4)C(O)C(O)C1O XJTZHGNBKZYODI-UHFFFAOYSA-N 0.000 description 2
- YCUNGEJJOMKCGZ-UHFFFAOYSA-N Pallidiflorin Natural products C1=CC(OC)=CC=C1C1=COC2=CC=CC(O)=C2C1=O YCUNGEJJOMKCGZ-UHFFFAOYSA-N 0.000 description 2
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- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 2
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- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
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- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
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- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 2
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- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 239000012190 activator Substances 0.000 description 1
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- 238000004737 colorimetric analysis Methods 0.000 description 1
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- 229960004756 ethanol Drugs 0.000 description 1
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- 235000013376 functional food Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Soil Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention provides a kind of method for improving the anti-oxidant quality of yellow bean sprout using chitosan oligosaccharide.Chitosan oligosaccharide is added by the soybean soaking stage, improves the Antioxidants of yellow bean sprout, while improving the antioxidant activity of yellow bean sprout.Using method of the invention, the content of functional components and its anti-oxidant quality in yellow bean sprout are improved.Meanwhile this method is simple and easy, and it is low in cost, it is conducive to commercial introduction application.
Description
Technical field
The present invention relates to yellow bean sprout production field, in particular to a kind of chitosan oligosaccharide impregnates soya bean and promotes the anti-oxidant product of yellow bean sprout
The new method that matter improves.
Background technique
Yellow bean sprout is the traditional food of China, because its is full of nutrition, is easy to cook, be loved by consumers.Soya bean simultaneously
Contain various physiological activators such as phytosterol, γ-aminobutyric acid, soyabean oligosaccharides, polyphenol, flavones, saponin(e, various in bud
Vitamin and microelement etc. become a kind of functional food.In order to improve yellow bean sprout quality, various plant growth regulatings
Agent was once applied in soya bean germination process.However, the excess residual of plant growth regulator can generate prestige to people and animals and environment
The side of body, and there are many control unknown risks, so with the raising of people's Consciousness of food security, the plant growth regulator that uses in the past
It is disabled.
Chitosan oligosaccharide, scientific name β-Isosorbide-5-Nitrae-oligoglucoses amine, commonly known as chitin oligo saccharide, Chitosan poly oligosaccharide, chitosan oligomer,
It is unique positively charged alkaline oligosaccharide in nature.After the degradation of chitosan prepared by natural shrimp and crab shells
Chitosan oligosaccharide is obtained, therefore chitosan oligosaccharide is cheap, and it has many advantages, such as that dissolubility is strong, non-toxic degradable, good biocompatibility,
It is worth with huge applications.The present invention adds chitosan oligosaccharide in the soybean soaking stage to improve yellow bean sprout Antioxidants and resist
Oxidation activity, application meet food safety and environmental requirement.
Summary of the invention
To solve prior art problem, present invention is primarily aimed at provide a kind of utilization chitosan oligosaccharide raising yellow bean sprout antioxygen
Change the method for quality, this method is to add chitosan oligosaccharide in the soybean soaking stage to improve yellow bean sprout Antioxidants and antioxygen
Change activity.
The purpose of the present invention is achieved through the following technical solutions:
A method of the anti-oxidant quality of yellow bean sprout being improved using chitosan oligosaccharide, the specific operation method is as follows:
(1) soybean soaking: soya bean being immersed in 1~2.5 times of soya bean quality of water, impregnates 3~5 hours；
Add chitosan oligosaccharide during soybean soaking, the mass ratio of the chitosan oligosaccharide and soya bean is 1:10000000~1:
10000；
(2) it germinates: the soya bean after immersion being placed in 23~28 DEG C of temperature of environment dark culture 2~4 days.It specifically can be with
Are as follows: the soya bean after immersion is placed in bean sprout growing machine, temperature is maintained at 23~28 DEG C, dark culture 2~4 days.
According to technical solution above, in preferred situation, the molecular weight of the chitosan oligosaccharide is 1000~3000Da, water-soluble
Well.
According to technical solution above, in preferred situation, the soya bean after step (1) is impregnated is rinsed with tap water.
It is primary every 10~15h water drenching during dark culture in step (2) in preferred situation according to technical solution above.
According to technical solution above, in preferred situation, chitosan oligosaccharide described in step (1) and the mass ratio of soya bean are 1:
1000000~1:100000.
According to technical solution above, in preferred situation, the soya bean after immersion is placed in bean sprout growing machine by step in (2), temperature
Degree is maintained at 25 DEG C, primary every 12h water drenching, and dark culture 3 days.
Beneficial effects of the present invention:
The present invention is used during soybean soaking using green non-poisonous chitosan oligosaccharide as yellow bean sprout growth stimulation, is obtained
With vitamin C, total polyphenols, nine kinds of phenolic substancess, general flavone and the six kinds of flavonoids objects of antioxidant activity in the yellow bean sprout obtained
Matter content is apparently higher than common yellow bean sprout, while using DPPH clearance rate, Scavenging action to hydroxyl free radical, superoxide anion clearance rate etc.
The antioxidant activity of the yellow bean sprout of method measurement also significantly improves.The innovation of the invention consists in that soybean soaking stage addition shell is few
Sugar induces yellow bean sprout to generate defence response using its exciton bioactivity, to improve containing for antioxidant in yellow bean sprout
Amount and its anti-oxidant quality, meanwhile, this method is simple and easy, and it is low in cost, it is conducive to commercial introduction application.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Test involved in the following embodiments of the present invention is as follows, separately sampled measurement:
1. Vitamin C content measures: utilizing 2,6- dichloroindophenol titration.
2. Determination of Polyphenols measures: using Folin-Ciocalteu method using gallic acid as standard items.
3. nine kinds of phenolic substances measurements: HPLC method.
Chromatographic column: 120 EC-C18 of Agilent Poroshell, 4.6 × 250mm × 4 μm, column temperature: 40 DEG C；Flow velocity
0.6ml/min；Sampling volume: 10.0 μ L；Detector: UV detector；Detection wavelength: 254nm.Mobile phase: (A) mass fraction
0.1% acetum, (B) methanol；Using gradient elution program: 0~50min, 5%-30%A；50~65min, 30%-
100%A, 65~75min, 100%A.
4. determination of total flavonoids: utilizing NaNO2-Al(NO3)3- NaOH colorimetric method for determining.
5. six kinds of Flavonoid substances measurements: HPLC method.
Chromatographic column: 120 EC-C18 of Agilent Poroshell, 4.6 × 250mm × 4 μm, column temperature: 40 DEG C；Flow velocity
0.6mL/min；Sampling volume: 10.0 μ L；Detector: UV detector；Detection wavelength: 254nm.Mobile phase: (A) mass fraction
0.1% acetum, (B) methanol；Using gradient elution program: 0~50min, 5%-30%A；50~65min, 30%-
100%A, 65~75min, 100%A.
6.DPPH clearance rate measurement: spectrophotometer method measurement.
0.5g yellow bean sprout dry sample is accurately weighed, 60% ethyl alcohol of 5mL is added, 260rpm extracts 3h, 6000g centrifugation at 25 DEG C
30min takes supernatant.
A0:2.9mL 0.1mmol/L DPPH+0.1mL dehydrated alcohol；
Ai:2.9mL 0.1mmol/L DPPH+0.1mL sample；
Aj:2.9mL dehydrated alcohol+0.1mL sample；
A0, Ai, Aj are protected from light at 33 DEG C and stand 30min, measures light absorption value in wavelength 517nm.
7. Scavenging action to hydroxyl free radical measures: spectrophotometer method measurement.
0.5g yellow bean sprout dry sample is accurately weighed, 70% methanol of 5mL is added, 260rpm extracts 3h, 6000g centrifugation at 25 DEG C
30min takes supernatant.
A1:0.2mL 0.5mmol/L Phen+0.2mL 0.75mmol/L ferric ammonium sulfate+1mL pH7.4
50mmol/L Tris-HCl；
A2:0.2mL 0.5mmol/L Phen+0.2mL 0.75mmol/L ferric ammonium sulfate+1mL pH7.4
50mmol/L Tris-HCl+7.5mmol/L H2O2；
A3:0.2mL 0.5mmol/L Phen+0.2mL 0.75mmol/L ferric ammonium sulfate+1mL pH7.4
50mmol/L Tris-HCl+7.5mmol/L H2O2+ 1mL sample；
A1, A2, A3 are settled to 10mL, 37 DEG C of water-bath 1h, after cooling, measure light absorption value in wavelength 508nm.
8. superoxide anion clearance rate measures: spectrophotometer method measurement.
0.5g yellow bean sprout dry sample is accurately weighed, 70% methanol of 5mL is added, 260rpm extracts 3h, 6000g centrifugation at 25 DEG C
30min takes supernatant.
25 DEG C of water-bath 20min of A1:4.5ml Tris (pH8.2,50mM), add 1ml sample, 0.5ml pyrogallol
(0.2mM), 25 DEG C of water-bath 5min after mixing add 1ml 8M HCl to terminate reaction, survey absorbance at 320nm.
25 DEG C of water-bath 20min of A2:4.5ml Tris (pH8.2,50mM), add 1ml deionized water, 0.5ml pyrogallol
(0.2mM), 25 DEG C of water-bath 5min after mixing add 1ml 8M HCl to terminate reaction, survey absorbance at 320nm.
25 DEG C of water-bath 20min of A3:4.5ml Tris (pH8.2,50mM), add 1ml sample, 0.5ml deionized water, after mixing
25 DEG C of water-bath 5min add 1ml 8M HCl to terminate reaction, survey absorbance at 320nm.
Embodiment 1
Soybean soaking: weighing 1 kilogram of soya bean, and soya bean is immersed in 2.5 liters of water, impregnates 3 hours, is then rinsed with tap water
3 times.1 milligram of chitosan oligosaccharide is added in soybean soaking water, the molecular weight of chitosan oligosaccharide is 1000Da.
Germination: the soya bean after immersion is placed in bean sprout growing machine, and temperature is maintained at 25 DEG C, primary every 12h water drenching, dark culture 3
It.
As shown in Table 1, the yellow bean sprout of the method preparation, vitamin C, total polyphenols, and include gallic acid, former catechu
Nine kinds of phenolic materials including acid, syringic acid, vanillic acid, ellagic acid, p-Coumaric Acid, ferulic acid, P-hydroxybenzoic acid, cinnamic acid
Matter；General flavone, and include six including daidzin, glycitin, genistin, genistein, daidzein, Glycitein
The content of kind Flavonoid substances obviously increases；DPPH clearance rate, Scavenging action to hydroxyl free radical, superoxide anion clearance rate are significant simultaneously
Increase, the anti-oxidant quality of yellow bean sprout significantly improves.
Embodiment 2
Soybean soaking: weighing 1 kilogram of soya bean, and soya bean is immersed in 2.5 liters of water, impregnates 3 hours, is then rinsed with tap water
3 times.10 milligrams of chitosan oligosaccharides are added in soybean soaking water, the molecular weight of chitosan oligosaccharide is 3000Da.
Germination: the soya bean after immersion is placed in bean sprout growing machine, and temperature is maintained at 25 DEG C, primary every 12h water drenching, dark culture 3
It.
As shown in Table 1, the yellow bean sprout of the method preparation, vitamin C, total polyphenols, and include gallic acid, former catechu
Nine kinds of phenolic materials including acid, syringic acid, vanillic acid, ellagic acid, p-Coumaric Acid, ferulic acid, P-hydroxybenzoic acid, cinnamic acid
Matter；General flavone, and include six including daidzin, glycitin, genistin, genistein, daidzein, Glycitein
The content of kind Flavonoid substances obviously increases；DPPH clearance rate, Scavenging action to hydroxyl free radical, superoxide anion clearance rate are significant simultaneously
Increase, the anti-oxidant quality of yellow bean sprout significantly improves.
Embodiment 3 (blank sample)
Soybean soaking: weighing 1 kilogram of soya bean, and soya bean is immersed in 2.5 liters of water, impregnates 3 hours, is then rinsed with tap water
3 times.
Germination: the soya bean after immersion is placed in bean sprout growing machine, and temperature is maintained at 25 DEG C, primary every 12h water drenching, dark culture 3
It.
Influence of 1 chitosan oligosaccharide of table to the anti-oxidant quality parameter of yellow bean sprout
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (4)
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