黑豆发芽过程中成分的变化

Changes in Components during Germination of Black Soybean

探究黑豆在发芽过程中营养成分的变化。在20℃发芽7 d对黑豆中各营养成分发芽前后含量进行测定。未发芽前黑豆中几乎不含VC,发芽后VC逐渐增加;黑豆干种子中不含有叶绿素,发芽5 d后叶绿素急剧增加;异黄酮在发芽过程中逐渐增加,在发芽第6天达到最大值为0.39 g/100 g;蛋白质的含量由发芽前36 g/100 g先下降至34.56g/100 g,后又上升至39.56 g/100 g;多酚的含量出现2个峰值,第4天达到最大值182 mg/100 g,必需氨基酸总量不断增加;黑豆在发芽过程中γ-氨基丁酸（GABA）的含量呈持续上升的趋势。黑豆经过发芽培育在发芽5~6 d食用对人体更有益。

Explore the changes of black soybean during germination of nutrients. At 20 ℃ 7 d germination for different nutrients in soybean seedlings after germination were determined. Black beans contain almost no VC before them sprouting, after germination VC gradually increased. Black beans dried seeds did not contain chlorophyll. Chlorophyll had a sharp increase 5 d after germination. Isoflavones in germination increased gradually during, in germination 6 d reached the maximum value for 0.39 g/100 g. Protein content was 36 g/100 g before germination decreased to the 34.56 g/100 g, again rise to 39.56 g/100 g. Polyphenol content appeared two peak, the 4 d reached maximum 182 mg/100 g. Must amino acids increased. Black beans in the germination of γ-aminobutyric acid（GABA） content showed a trend of rising. Black bean cultivation after germination in the germination of edible 5~6 d was more beneficial to the human body.