外源锌浸种处理对绿豆芽生长和营养品质的影响

Effect of exogenous zinc soaking on the growth and nutritional quality of mung bean sprouts

为开发一种富锌食品,采用不同浓度硫酸锌(0~200 mg Zn^(2+)/L)溶液浸泡绿豆种子8 h并水培96 h后,研究外源锌浸种对绿豆芽生长指标、主要营养成分、植酸及锌积累的影响。结果显示:25~75 mg Zn^(2+)/L锌溶液浸种可以提高绿豆芽下胚轴长、根长、生物产量和主要营养成分的含量,其中以50 mg Zn^(2+)/L最显著,该浓度锌溶液浸种后培育的绿豆芽中游离氨基酸总量、维生素C、可溶性蛋白、可溶性糖的含量分别达到8.96 mg/g、23.76 mg/100 g、56.82 mg/g、6.62 mg/g;在实验考察的浓度范围内,绿豆芽中锌含量增加了90.9%~617.0%;萌发和外源锌浸种分别使植酸含量降低了61.5%和62.0%,但两组间无显著差异(p>0.05)。本研究表明,适当浓度的外源锌(<75 mg Zn^(2+)/L)浸种处理对绿豆的萌发和生长是有利的,不仅能增加微量元素锌的营养价值,同时又能提高绿豆芽的营养品质。

In order to develop a zinc- rich food,mung bean seeds were soaked for 8 h in zinc sulfate solutionsof different concentration of zinc（ 0 ~ 200 mg Zn^2＋/ L） and then cultivated for 96 h with deionized water. The influence of soaking with exogenous zinc on growth,zinc accumulation,phytic acid content and main nutrient components of mung bean sprouts was investigated.The results showed that zinc sulfate solutions in the concentration range of 25 ~ 75 mg Zn^2＋/ L,especially 50 mg Zn^2＋/ L,could improve hypocotyl length,root length,biology yield and main nutrient components of mung bean sprouts. Total free amino acid,vitamin C,soluble protein and soluble sugar reached 8.96 mg / g,23.76 mg /100 g,56.82 mg / g,and 6.62 mg / g in this concentration,respectively.Zinc content in mung bean sprouts increased by 90.9% ~ 617.0% within the experimental concentration range.Germination and exogenous zinc soaking resulted in the reduction of the phytic acid content by 61.5% and62.0%,respectively,and there was no significant difference between the two groups（ P〈0.05）. This study showed that proper concentration of exogenous zinc（ 75 mg Zn^2＋/ L） can stimulate the germination of mung bean seeds and the growth of mung bean sprouts.In this way,the nutritional value of trace element zinc and the nutritional quality of mung bean sprouts were enhanced.