Study Of Nutriment And Partial Functional Ingredient's Change In Processing Of Mung Been

Mungbean (vigna radiata L.), which is mature of Leguminous herb bean seeds.Apart from the human body needs necessary nutrients, it contains other activesubstances for bean skin efficient antioxidant-rich ingredients. On the basis of a lot ofreading in the literature mung bean flavonoids, proteins, and amino acids and traceelements in the process of processing changes for a deeper study in this paper.1. Having a deeper discussion about rutin as a standard solution for the colordetermination of mung bean skin flavonoids' methods, optimize the determination offlavonoids in mung bean skin, mung bean skin of the flavonoid content is 2.126％.Appraising the. method precision and good reproducibility(RSD=2.42％)increaserecoveries(91.3％～109.4％), the color stability within 60 minutes(RSD=2.76％) frommethodological perspective. Further study of the ethanol extraction and complexenzyme alcohol auxiliary reference to bean skin flavonoids extraction rate impact.Quadratic regression general rotation orthogonal design, through SAS softwareresponse surface analysis of the extraction process optimization, The results showedenzyme distill auxiliary alcohol extraction rate of flavonoids than alcohol distill.2. Researching for the first time of bean cooking hydrolysis process and thedissolution of flavonoids content changes, the results indicate that the temperature is100℃, the ratio of liquid to solid is 25:1, time1.5h, the number of cooking 2 time arethe best conditions, flavonoids dissolute rate is 0.115％. Hydrolysis-amylase is added, protease flavor compound protease, composite cellulose enzyme cellulase togetherwith optimum conditions, flavonoids come to order the dissolution rate of starchenzyme solution＞cellulose enzyme solution＞proteinic solution. Bean extractflavonoids rate is 0.146％when hydrolysis. The research provides experimenttheorical basis for containing the bean flavonoids' best dissolvation in the process.3. First study of AB-8 resin purifying bean flavonoids. The resin's parametersabout bean flavonoids dynamic adsorption-desorption optimum process is that:pH-value 5.0～6.0; speed on the columns 2.0mL solution 4BV one time, Mungbeanflavonoids solution adsorption capacity of 0.304mg/g; regenerant is 70％ethanol, regenerant the flow rate of 1.0mL/s, desorption dosage 4BV one time, flavonoidsdesorption rate of over 90％on room temperature. Purifying all of the flavonoidextract in the process, LC-MS was used to study different flavonoids changes in theprocess.4. Determination of the first mung bean powder and further hydrolysis productof the total nitrogen content and amino acid content. HPLC was used to analyse the hydrolysis products of amino acid composition and content in the hydrolysis process,The results showed the majority of the amino acid Composition and the ratio remainedbasically unchanged in the bean hydrolysis process. Acceerative-amylase, proteaseflavor compound protease, composite cellulose cellulase enzymes are proteins,Although the amount will not cause the increase of the content of amino acids andamino acid composition of the larger differences in the hydrolysis process.5. Determination of mung bean and its hydrolysis products of trace metalscalcium, magnesium, iron, copper, manganese, potassium content of calcium,magnesium, iron, copper, manganese, potassium in the enzyme hydrolysis productdistribution and product yield know, mung bean starch hydrolysates, proteinhydrolyzate fiber enzyme from the metals distribution ratio, which is basically the rawmaterial content.