不同豆类发芽过程中营养成分的变化

Changes of Nutritional Property During the Germination of Beans

以山毛豆、绿豆和黄豆为对象,研究豆类发芽过程中营养特性的变化。研究发现:在同一培养时间内,3种豆的VC含量都比未发芽前高,且基本都在3～5 d时有较大的增幅。山毛豆和绿豆的还原糖含量在发芽初期升高随后又下降,而大豆的还原糖含量在其发芽的过程中平稳地上升,在第7天时达到93 mg/g(DW)。大豆和绿豆的总糖含量在1～4 d逐渐增加,之后逐渐减少,而山毛豆总糖含量逐渐下降。山毛豆在发芽初期1～4 d,蛋白质含量持续上升,第4天蛋白质含量比未发芽前增加了33.75%,到第5天时开始平稳下降,但幅度很小。3种豆类的脂肪含量在发芽过程中都有不同程度的下降。

Tephrosia vogelii Hook. f, mung beans and soybeans were used to study changes of nutritional property during germination of these beans . The results showed that Vc contents of three varieties of beans after the same culture time were higher than that before germination. Their Vc contents exhibited greater increase during 3 - 5 d of germination. Reducing sugar contents of Tephfosia vogelii Hook. f and mung bean exhibited a initial rise followed by a decline during germination, but reducing sugar content of soybean increased steadily, which reached 9.38 g/100 g on the seventh day of germination. Total sugar content of Tephrosia vogelii gradually decreased, but total sugar contents of soybean and mung beans increased within 4 d of germination and decreased after the forth days. Protein content of Tephrosia vogelii increased within 4 d of germination and it increased by 33.75%. Fat contents of three beans de- creased during germination.