摘要
通过对芸豆萌发前后各时期主要营养成分含量变化进行测定,分析其相关性,结果表明：蛋白质、脂肪、淀粉、还原糖、矿物元素、维生素C等含量与未萌发芸豆相比均发生显著变化（ρ〈0.05）。蛋白质、游离氨基酸含量总体呈先上升后下降趋势,当芽长为2.01～2.50 cm时,蛋白质含量增加了20.62%。还原糖、维生素C含量总体呈上升趋势,当芽长大于3.51 cm时,分别增加了212.45%、243.66%。脂肪、淀粉含量总体呈下降趋势,当芽长大于3.51 cm时,分别下降了33.29%,19.12%。萌发后,营养成分发生改变,营养结构得以改善。
The contents changes of nutritional composition during kidney bean germination were investigated. The results showed that the contents of protein, fat, starch, reducing sugar, mineral elements, vitamin C have significantly changes with non-germinated kidney bean（ρ0.05）. As germination progressed, the protein and total free amino acid contents of kidney bean increased first, then decreased. When the length was 2.01～2.50 cm, the protein contents showed a rapid increase of 20.62%. The reducing sugar and vitamin C contents of kidney bean increased,respectively of 212.45% and 243.66% during germination. The fat and starch contents of kidney bean decreased,respectively of 33.29% and 19.12%, when the length was over 3.51 cm. Germination of kidney bean was an effective process for achieving desirable changes in nutritional value and nutritional characteristics.
出处
《粮食与油脂》
北大核心
2015年第6期35-39,共5页
Cereals & Oils
基金
黑龙江省科技攻关项目(GC12B401)
关键词
芸豆
萌发
营养成分
kidney bean
germination
nutritional composition
