大豆发芽过程中异黄酮、γ-氨基丁酸等成分含量变化的研究

Study on change of isoflavone,γ-GABA and other compositions during the germination of soybean

研究了大豆发芽期间氨基酸、γ-氨基丁酸、大豆异黄酮、水分、总糖、可溶性蛋白质以及粗脂肪的含量变化。结果表明,大豆发芽48h时总游离氨基酸含量明显增加,水解氨基酸的含量略有增加但变化不明显;总糖、粗脂肪含量降低;水分含量升高;γ-氨基丁酸、大豆异黄酮等功能性因子含量都有明显提高,其中,发芽48h的大豆中γ-氨基丁酸的含量是干大豆的700%,发芽48h的大豆中大豆异黄酮的含量是干大豆的191·2%。

The changing amounts of moisture,total sugar, soluble protein, crude fat, isoflavone, amino acids and γ- aminobutyric acid in the germinating soybean were analyzed in the experiment.And the results showed that the content of total free amino acids, in the germinatating soybean at 48h, have been increased obviously. But the content of hydrolysis amino acid increased slightly.And there is higher content of moisture and less fat and total suger in soybean. The functional factors, such as isoflavone and γ- aminobutyric acid have been especially increased.They were increased to 191.2% and 700% respectively. During the germination, physiological and biochemical responses in the soybeans have made them more nutritive.