迪西鹰嘴豆和鹰嘴豆芽微量元素含量的分析比较

Determination and comparison of trace elements in seed and sprout of desi chickpea

目的:分析比较迪西类型鹰嘴豆和鹰嘴豆芽微量元素含量。方法:用电感耦合等离子发射光谱仪分别测定迪西类型鹰嘴豆和鹰嘴豆芽微量元素的含量,分析比较二者微量营养元素含量的差异。结果:迪西类型鹰嘴豆经过发芽的自然生长过程,其Mg、Fe、Zn、Mn、Ti、V、Cu、Co等有重要生理活性的微量营养元素都有不同程度增加。结论:从微量元素角度分析,迪西类型鹰嘴豆芽比迪西类型鹰嘴豆本身有更高的营养价值,是开发鹰嘴豆食品的有效途径之一。

Objective：To determine and compare the contents of trace elements in the seed and sprout of Desi chickpea.Methods：Trace elements in the seed and sprout of Desi chickpea were determined with inductive coupled plasma emission spectrometer.The contents of trace elements were analyzed and compared.Results：The contents of Mg,Fe,Zn,Mn,Ti,V,Cu,Co in the sprout of Desi chickpea were higher than those in the seed of Desi chickpea,which all posses important physiological activity.Result desi chickpea sprout possessed steep nutrition value.Conclusion：As for the trace elements,Desi chickpea sprout was an effective channel to develop the chickpea food.