3种大豆发芽过程中营养成分变化规律研究

Change pattern of nutrition composition during germination of three kind of soybean

研究青豆、黑豆和黄豆发芽过程中营养成分的变化规律,为发芽大豆食品生产和加工提供试验依据。采用一定的温度与湿度对大豆发芽条件进行控制,定期抽样测定发芽大豆中的粗蛋白、粗脂肪、还原糖、Vc和异黄酮的含量。结果表明:与发芽1d后相比,发芽7d后青豆、黄豆、黑豆中蛋白质含量分别比发芽1d后增加了24.03%,24.28%,22.88%,还原糖含量分别增加了129.06%,127.17%,125.73%,VC的含量分别增加了831.37%,663.97%,807.07%,粗脂肪的含量分别减少了37.28%,35.68.28%,36.69%。3种大豆都在发芽4d后异黄酮的含量达到最大值,其中黑豆中异黄酮的含量最高为0.531%。

The nutrient compositions＇ change of green beans,black beans,soybean were studied during sprouting in order to provide experimental basis for the sprouting soybean food production and processing.Control soybean germination conditions by using a certain temperature and humidity,regular sampling and assay sprouted soybean＇s crude protein,crude fat,reducing sugar,Vc and isoflavone＇s content.The results show that：the protein content of green beans,soybean and black beans after seven days＇ germination increased by24.03%,24.28% and 22.88% respectively than after one day＇s germination,the reducing sugar content increased by 129.06%,127.17% and 125.73% respectively;the Vc content increased by831.37%,663.97%and 807.07%;the crude fat content reduced by37.28%,35.68.28%and 36.69%respectively.The isoflavone content of three kinds of soybeans reached the maximum value after four days＇ germination,the black soybean＇s isoflavone was 0.531% and was the highest.