不同条件下黄豆萌发时氨基酸含量变化的研究

Studies of the Changes of AA's Content in which Soybeans Sprouts in Different Conditions

以黄豆为原料,利用比色法分别测定未萌发时的黄豆、黑暗中萌发的黄豆芽和光照条件下萌发的黄豆芽中的氨基酸含量。通过比较,说明黄豆萌发时不同外界条件对其氨基酸含量变化的影响,同时也进一步验证了其营养价值的变化.

Taking soybean as the material, with the colorimetry method we investigate the amino acid content of the soybean before sprout, the soybean sprouts method in dark condition and in light conditions. By comparison, soybean germination results show, different conditions of soybean sprout can affect its amino acid content and its nutritional value .