粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
6期
35-39
,共5页
芸豆%萌发%营养成分
蕓豆%萌髮%營養成分
예두%맹발%영양성분
kidney bean%germination%nutritionalcomposition
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。
通過對蕓豆萌髮前後各時期主要營養成分含量變化進行測定，分析其相關性，結果錶明：蛋白質、脂肪、澱粉、還原糖、礦物元素、維生素C等含量與未萌髮蕓豆相比均髮生顯著變化（ρ＜0.05）。蛋白質、遊離氨基痠含量總體呈先上升後下降趨勢，噹芽長為2.01~2.50 cm時，蛋白質含量增加瞭20.62%。還原糖、維生素C含量總體呈上升趨勢，噹芽長大于3.51 cm時，分彆增加瞭212.45%、243.66%。脂肪、澱粉含量總體呈下降趨勢，噹芽長大于3.51 cm時，分彆下降瞭33.29%，19.12%。萌髮後，營養成分髮生改變，營養結構得以改善。
통과대예두맹발전후각시기주요영양성분함량변화진행측정，분석기상관성，결과표명：단백질、지방、정분、환원당、광물원소、유생소C등함량여미맹발예두상비균발생현저변화（ρ＜0.05）。단백질、유리안기산함량총체정선상승후하강추세，당아장위2.01~2.50 cm시，단백질함량증가료20.62%。환원당、유생소C함량총체정상승추세，당아장대우3.51 cm시，분별증가료212.45%、243.66%。지방、정분함량총체정하강추세，당아장대우3.51 cm시，분별하강료33.29%，19.12%。맹발후，영양성분발생개변，영양결구득이개선。
Thecontentschangesof nutritionalcomposition during kidney bean germination were investigated. The results showed that thecontentsof protein, fat, starch, reducing sugar, mineral elements, vitamin C have significantlychanges with non-germinated kidney bean(ρ<0.05). As germination progressed, the protein and total free amino acidcontentsof kidney bean increased first, then decreased. When the length was 2.01~2.50cm, the proteincontents showed a rapid increaseof 20.62%. The reducing sugar and vitamin Ccontentsof kidney bean increased,respectivelyof 212.45%and 243.66% during germination. The fat and starchcontentsof kidney bean decreased,respectivelyof 33.29% and 19.12%, when the length wasover 3.51cm. Germinationof kidney bean was an effective process for achieving desirablechanges in nutritional value and nutritionalcharacteristics.
