Study on extraction of polyphenols from black soybeans and antioxidant activity

In this experiment black soybeans as raw materials, different factor on black beans polyphenol extraction yield influence, and studied the polyphenols antioxidant activity through establishing DPPH center dot system, center dot OH system and reducing power system, and compared with Vc. The result showed that: the optimum extraction conditions were the ratio of liquid to Solid was 32: 1, ethanol concentration 48%, time 95min, temperature 90 degrees C. In these conditions, the yield of polyphenols was 8.953mg/g. The scavenging effects of polyphenols and Vc on DPPH center dot, center dot OH force increased with increasing concentration, and the scavenging effects of polyphenols on DPPH center dot and center dot OH higher than Vc when between in 11 similar to 31 mu g/mL. When concentration is more than 12 mu g/mL, the scavenging effects of polyphenols on center dot OH is higher than Vc.