红稗发芽营养特性动态

The Nutrition Characteristics in Bacca sedge’s Germination Process

通过对红稗在发芽过程中营养成分变化情况进行动态研究,分析水分、灰分、淀粉、粗脂肪、粗蛋白质、氨基酸、α-淀粉酶、总淀粉酶活力在红稗发芽过程中的改变。根据不同时期营养成分的情况确定红稗芽的产品开发方向。研究结果表明,发芽40~42 h内,红稗发白芽,且发芽均匀茂盛;发芽92~94 h内,红稗发青芽,且发芽均匀茂盛;发芽时间对红稗中重要营养成分含量的变化影响显著。红稗发芽0~94 h过程中,粗脂肪含量、淀粉含量不断下降,粗蛋白质含量先降后升,灰分变化不大,水分、氨基酸含量、α-淀粉酶、总淀粉酶活力持续增加。发芽红稗含有15种氨基酸,包括6种必需氨基酸Thr、Val、Met、Leu、Phe、Lys和9种非必需氨基酸Asp、Ser、Glu、Gly、Ala、Ile、Tyr、His、Arg。发芽过程中,氨基酸种类不变含量增加,氨基酸总量也不断增加。

In this study,the changes of nutrients in the germination process of Bacca sedge were studied dynamically.The differences in moisture,ash,starch,crude fat,crude protein,amino acid,α-amylase and total amylase activity in the germination process of Bacca sedge were analyzed.According to the situation of nutrients in different periods,the product development direction of Bacca sedge was determined.The results showed that within 40-42 h of germination,the Bacca sedge sprouted white buds,and the germination was uniform and flourishing;Within 92-94 h of germination,the Bacca sedge developed green buds,and the germination was uniform and flourishing;The germination time was important for the content of important nutrients in the Bacca sedge.The impact of the change was significant.During the 0-94 h germination of Bacca sedge,the crude fat content and starch content decreased continuously;The crude protein content decreased firstly and then increased;The ash content did not change much;The moisture,amino acid content,α-amylase and total amylase activity continued to increase.The germinated Bacca sedge contains 15 kinds of amino acids,including 6 kinds of essential amino acids of Thr,Val,Met,Leu,Phe,Lys and 9 kinds of non-essential amino acids of Asp,Ser,Glu,Gly,Ala,Ile,Tyr,His,Arg.During the germination process,the content of amino acids increased and the total amount of amino acids increased.