摘要
对荞麦籽粒和萌发过程中及10d的荞麦芽的营养成分及抗营养因子进行分析比较表明:甜荞(Fagopyrumesculentum)和苦荞(F.tartaricum)籽粒氨基酸均衡,但籽粒中含有大量胰蛋白酶抑制剂。萌发10d后,荞麦芽中胰蛋白酶抑制剂活性消失或仅存痕量,荞麦芽苗的氨基酸更为均衡,氨基酸比值系数分(SRC)升高,榆6-21的SRC值接近鸡蛋。苦荞和甜荞总黄酮含量较籽粒分别增加1.76倍和2.33倍,高效液相色谱分析发现芦丁含量较籽粒分别增加4.1倍和6.5倍。萌发对荞麦的营养品质有明显的改良作用。
Effect of germination on backwheat nutrition was studied.The results showed Yuqiao No.1 (Fagopyrum esculentum) and Yu 6-21(F. tartaricum)seeds contained high level of trypsin inhibitor.Ten days germination after there was almost no trypsin inhibitory activity in buckwheat seedling. Score of ratio coefficient of amino acids (SRC)was employed to evaluate the nutrient value of the protein in seeds and seedling, the results showed that the essential amino acid of seedling were more equilibrium than that of the seeds, The flavones content analysis showed flavones content increased by (1.76) folds in Yuqiao No.1, 2.33 folds in Yu 6-21 ten days after germination,the high performance liquid chromatography showed the rutin content increased by 4.1 and 6.5 folds respectively. All these evaluation results showed germination improved the nutrient value of buckwheat.
出处
《西北农业学报》
CAS
CSCD
2004年第3期18-21,共4页
Acta Agriculturae Boreali-occidentalis Sinica
