黄豆芽泡发过程中主要营养物质变化研究  

Studies on Nutrients Variation of Soybean Sprouts During Germination

加关注

作  者:孙悦 李冠喜[1] 彭向永[1] SUN Yue;LI Guan-xi;PENG Xiang-yong(School of Life Sciences,Qufu Normal University,273165,Qufu,Shandong,PRC)

机构地区:[1]曲阜师范大学生命科学学院,山东省曲阜市273165

出  处:《曲阜师范大学学报:自然科学版》2019年第1期82-85,共4页Journal of Qufu Normal University(Natural Science)

基  金:山东省高水平应用型立项建设专业(群)-生物工程专业群项目(20171107).

摘  要:黄豆芽泡发过程中营养物质变化迅速.为更好地选择市场上长短不同的黄豆芽成品菜,本研究连续测定了28℃全黑暗条件下泡发的豆芽中多种营养物质含量,并利用平均营养价值(ANV)公式进行综合评价.结果表明:随着泡发时间的延长,豆芽长度持续增加,可溶性糖、维生素C(Vc)和纤维素含量不断升高,干物质累积、可溶性蛋白和钾、钠、钙等多种矿质元素含量下降,而总超氧化物歧化酶(SOD)和Cu-Zn-SOD含量则在萌发2d时快速升高,然后下降并维持在较高水平.NAV综合评价认为,泡发4d且长度在10-12cm的豆芽平均营养价值最高.Nutrients in soybean sprouts change rapidly during germination.In order to provide a method for selection of soybean sprouts with different length in the market,the contents of nutrient in soybean sprouts which germinated in full darkness at 28℃were determined continuously and evaluated by the average nutritional value(ANV)formula.The results showed that with the prolongation of germination,the length of soybean sprouts,soluble sugar,cellulose and vitamin C(Vc)were increased,while the accumulation of dry matter,soluble protein and potassium,sodium,calcium and other mineral elements were decreased,and the total superoxide dismutase(SOD)and Cu-Zn-SOD were increased firstly and then decreased.The average nutritional value of bean sprouts with germination for 4 days and length of 10-12 cm reached the maximum point.

关 键 词:黄豆芽 泡发过程 营养物质 平均营养价值 

分 类 号:Q945.34[生物学—植物学] TS255

 

参考文献:

正在载入数据...

 

二级参考文献:

正在载入数据...

 

耦合文献:

正在载入数据...

 

引证文献:

正在载入数据...

 

二级引证文献:

正在载入数据...

 

同被引文献:

正在载入数据...

 

相关期刊文献:

正在载入数据...

相关的主题
相关的作者对象
相关的机构对象