发芽对大豆中氨基酸含量的影响

Effects of Germination on the Content of Amino Acids in Soybean

为探究发芽对大豆氨基酸总量及游离氨基酸组成、含量的影响,采用全自动氨基酸分析仪和高效液相色谱-二级质谱联用仪分别对大豆贮藏态,浸泡6 h,萌芽1、2、3、4、5、6、7 d的总氨基酸及游离氨基酸进行定量测定,分析氨基酸的变化规律。结果表明,经发芽处理,大豆中总氨基酸含量略有提高,其中发芽7 d时,天冬氨酸总含量增加了1.24倍,谷氨酸总含量减少了25.30%;游离氨基酸总量提高了9.36倍,每种游离氨基酸含量均有不同程度提高;游离必需氨基酸总量增加了20.86倍,游离必需氨基酸占游离氨基酸总量的比值提高了1.07倍。由此可知,发芽有助于提高大豆的营养和感官品质,本试验结果为发芽大豆产品的开发提供了一定理论支撑。

The purpose of this study was to investigate the effects of germination on the content of total amino acids and free amino acids in soybean. In order to analyze the variation of amino acids during germination,automatic amino acid analyzer and high performance liquid chromatography-mass/mass spectrometry were used to detect the content of total amino acids and free amino acids of soybean in storage,soaked 6 h,germinated at 1,2,3,4,5,6 and 7 days,respectively. The results showed that the content of total amino acids was slightly increased after germination,among which the content of aspartic acid increased by 1. 24 times,and glutamic acid decreased by 25. 30% after germinated 7 days. The content of total free amino acid increased by 9. 36 times,and each kind of amino acid increased in different degree. Among them,free essential amino acids increased by 20. 86 times,the ratio of which in total free amino acids increased by 1. 07 times. This study showed that nutrition and sensory quality of soybean improved when germinating,which provided theoretical support for the development of germinated soybean products.