浸泡及催芽对藜麦籽粒主要营养成分含量的影响

The influences of soaking and sprouting on primary nutrient contents of quinoa seed

以甘肃条山农林科研所培育的藜麦种子为研究材料,通过45℃热水浸种30 min,再用25℃温水浸泡25 min,滤干水分后放置于25℃培养箱内培养30 min的催芽处理,检测分析处理前后藜麦种子中蛋白质、粗脂肪、总淀粉、碳水化合物、氨基酸、维生素、黄酮、膳食纤维、超氧化物岐化酶(SOD)等营养成分的变化。研究表明,经催芽处理后,藜麦种子中脂肪、淀粉和碳水化合物的含量由于发生水解反应含量降低,部分维生素(VC、VE和叶酸)由于含水量的增加相对含量也有所降低;而游离态的氨基酸、VB1、VB2、膳食纤维和黄酮类化合物活性成分含量均有升高,藜麦营养更加均衡合理,营养品质得以提高。

The quinoa seed was as thematerial which was cultivate by Tiaoshan of Gansu agriculture and forestry research institute.Through 45 ℃ hot water soaked for 30 min,25 ℃ warm water soak 25 min,drain water placed in 25℃ after cultivation in the 30 rain of the emergence, protein, crude fat, starch, carbohydrates, amino acids, vitamins,flavonoids, dietary fiber, SOD etc of quinoa seeds before and after the testing were analysised. The change of the nutrient.Research showed that after the emergence, macromolecular material such as fat and starch content were decreased in quinoa seed due to the hydrolysis reaction, some vitamin （ Vc, VE and folic acid） was reduced with the increase of water content relative content. And free amino acids, VB1, VB2, dietary fiber and flavonoid compounds were higher, the active ingredient contents of the quinoa were more balanced and reasonable nutrition, nutritional quality was improved.