绿豆汤抗氧化特性的研究

Mungbean soup is a kind of Chinese traditional homemade foodstuff. The antioxidant capability and boiling technology of mungbean was studied though the analysis of boiling time, pH value, solid-liquid ratio. The results show that the peel of mungbean contains most of its antioxidant and we suggest that it should take 30～40 min, at pH≈8.0, solid-liquid ratio 1:30～1:40 to boil the mungbean; The antioxidant capacity of mungbean soup is relatively stable in 24 hours and is almost as the same as some common vegetable such as apple, pear, as well as tea（w/v = 1:200）, Vc (0.15 mg/ml). There is no changing of the antioxidant capability of mungbean soup when we add some accessional material.