摘要
本文通过对大豆 (Glycinemax(Linn .Merr .)在萌发期蛋白质、氨基酸、总糖、还原糖、矿质元素、异黄酮和皂甙的含量进行分析 ,结果表明除总糖含量随时间的延长含量下降外 ,其余物质含量在萌发期均较对照增加。萌发 2 0h后 ,皂甙的含量出现最大值 ,较对照增加 6 8.6 %。萌发 4 0h后 ,蛋白质、氨基酸、异黄酮的含量均出现最大值 ,分别较对照增加 2 3.4 %、83.9%和 6 6 .7%。矿质元素中Zn、Cu、Mg的含量变化较大。萌发达2 0h时Mg含量出现最大值 ,较对照增加 183%;萌发达 4 0h后 ,Zn和Cu的含量出现最大值 ,分别较对照增加17.9%和 39.8%。得出结论为大豆在萌发期营养价值要高于末萌发状态。
Studies on the contents of protein,amino acid,total sugar,reducing sugar,mineral element,isoflavone and soyasaponin in soybean during sprouting period indicated that all the contents but total sugar increased.Soyasaponin content showed a maximum after sprouting 20hr,increasing 68.6% contents of protein,amino acid and isoflavones howed maximum after sprouting 40hr ,increasing 23.4%、83.9% and 66.7%respectively.Contents of Zn,Cu and Mg changed dramatically.Mg content showed maximum after sprouting 20hr,increasing 183%;Zn and Cu showed maximum after sprouting 40hr,increasing 17.9%and 39.8%respectively.The nutrition value of soybean during sprouting period was much promoted.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第4期30-32,共3页
Journal of the Chinese Cereals and Oils Association
基金
吉林省科委资金项目 (项目编号 :2 0 0 2 0 2 1 1 )
关键词
大豆
萌发期
营养成分
测定
蛋白质
氨基酸
总糖
还原糖
矿质元素
soybean,sprouting period,protein,amino acid,total sugar,reducing sugar,mineral element,soyasaponin,isoflavone
