醋浸后大豆成分的变化及其营养学意义

The Change of Components of Soybean after Treatment with Vinegar and It's Significance

醋和大豆是公认的保健食品 ,我国民间早有关于服用醋泡大豆能预防多种疾病的说法 ,但是缺乏实验证据。文中分析了醋浸泡后大豆与醋液中的主要营养成分的变化 ,结果表明 ,醋浸泡导致大豆粗蛋白质、可溶性蛋白质和总氨基酸的含量降低 ,可溶性总糖、还原性糖、低分子质量肽和粗蛋白中的氨基酸总量显著增加 ,醋大豆中必需氨基酸 /非必需氨基酸比值稍微降低 ,但是组氨酸增加 ;饱和脂肪酸和单不饱和脂肪酸的相对含量下降 ,多不饱和脂肪酸相对含量显著升高。此外总黄酮的含量与种类也发生了很大的变化。文中根据已有的科学研究 ,讨论了上述变化的营养学或生理学意义。

Both vinegar and soybean are well-recognized health food. According to traditional Chinese diet, soybean steeped by vinegar is capable of preventing the attacks of some diseases, such as cardiovascular disease. Yet there is no supporting evidence for this belief. In this paper, the major nutrition components of vinegar-treated-soybean were analyzed. The results showed that the significant change occurred in the soybean soaked in vinegar. When compared with soybean-in-water, soybean-in-vinegar showed fewer a...