沙葱种子萌发后几种营养物质的动态变化及其营养价值

Dynamics of Nutrient Contents and Nutrient Value in Allium mongolicum Seed during Its Germination Process

The dynamic patterns of vitamin, fatty acid and amino acid content in the process of Allium mongolicum seed germination were investigated by using high performance liquid chromatography and high performance gas chromatography, and the nutrition values of seedlings during 10 days of germinating process were also evaluated. A completely randomized design and ANOVA were employed in this study. The results showed that: 1) Compared with control（dry seed）, the contents of VB2, VB5 and carotenoid at different germinating stages were significantly increased, whereas the content of Vc has no significant difference and remained at high level ; 2) The content of various amino acids varied at different germinating stages, while the content of total amino acid and required amino acids significantly increased. The content of glutamic acid was the highest in all of amino acids, with arginine and aspartate followed; 3) The components of fatty acids presented various dynamic changes at different germinating stages. However, the content of total saturated fatty acid increased, while that of the total polyunsaturated fatty acid decreased. The results indicated that the nutrient value of the seedling was higher than that of the seed, due to higher contents of Vc, VB2, VB5,carotenoid, glutamate and PUFA in the seedlings. Therefore, 6-10 days old seedlings of A. mongolicum is suggested to be exploit as an esculent because it contains abundant vitamins and amino acids for the benefit of human body.