苦荞和甜荞萌发后脂肪酸营养评价

Nutrition Estimation of Fatty Acids of Buckwheat Grains after Germination

采用气相色谱法对苦荞和甜荞在萌发后脂肪酸种类和含量的变化进行了系统研究,结果表明:苦荞和甜荞在萌发72h后其EFA含量分别增加了5.4和5.8个百分点,与PUFA含量变化相同。苦荞萌发前SFA∶MUFA∶PUFA为1∶2.2∶2.0,萌发后为1∶1.8∶2.2。甜荞萌发前SFA∶MUFA∶PUFA为1∶1.8∶1.6,萌发后为1∶1.5∶1.8。荞麦萌发后脂肪酸总量无明显变化,而MUFA含量下降,PUFA含量增加,因此荞麦萌发后脂肪酸营养价值提高。

Changes of fatty acid components and contents of buckwheat grains (F.tartaricum Gaerth and F.esculentum Moench) after germination were examined by Gas Chromatography(GC). Resultes indicate:at 72h of germination,the content of EFA(Essential Fatty Acid)increases 5.4% and 5.8% respectively than its original contents for both F.tartaricum Gaerth and F.esculentum Moench; the same situation is also found in the change of poly-unsaturated fatty acids (PUFA) content during germination . SFA∶MUFA(mono-unsaturated fatty acids)∶PUFA is 1∶2.2∶2.0 and 1∶1.8∶2.2 respectively before and after germination for F.tartaricum Gaerth; while that for F.esculentum Moench is 1∶1.8∶1.6 and 1∶1.5∶1.8 respectively before and after germination. After germination, there is no obvious change in total content of fatty acids, the MUFA content decreases, while the PUFA content increases. So the nutrition value of fatty acids of buckwheat grains is improved after germination.