摘要
通过对绿豆发芽过程中营养成分含量的变化进行分析,结果表明脂肪和还原糖含量随时间的延长而下降,而蛋白质、维生素A、维生素C和异黄酮含量在发芽后均较未发芽时增加。其中维生素A和维生素C的含量增加最多,维生素A含量在7d内增幅92.42%,维生素C含量则由0增加至9.66mg/100g,蛋白质含量增加也较多,由25.01g/100g增加至42.15g/100g,脂肪含量在7d内下降27.78%,还原糖含量在第1d时达到最大值0.82g/100g,以后又逐渐减少,发芽到第7d时降至0.48g/100g,异黄酮含量在第4d时达到最大值0.78g/100g,以后略有下降。
The contents changes of nutritional composition during mung bean germination were studied. The results showed that fat and reducing sugar contents decreased with time, while protein, vitamin A, vitamin C and isoflavone contents increased, among which the contents of vitamin A and vitamin C increased 92.42% and 9.66 mg/100g respectively, within seven day. Protein content was increased fi＇om 25.01 g/100g to 42.15 g/100g and fat content decreased 27.78% within seven days respectively. The largest reducing sugar content was found as 0.82 g/100g after germinating a day and then reduced gradually. And the largest isoflavone content was found as 0.78 g/100g after germinating four days and then a slight decline.
出处
《现代食品科技》
EI
CAS
2011年第2期144-146,共3页
Modern Food Science and Technology
关键词
绿豆
发芽
营养成分
mung bean
germination
nutritional composition
