壳聚糖浸泡对黑豆芽品质的影响

Effects of Chitosan Soaking on the Quality of Black Bean Sprouts

为研究不同浓度壳聚糖浸泡对黑豆芽生长及品质的影响,测定经浸泡处理的黑豆芽的下胚轴长和鲜重,并利用分光光度法、高效液相色谱法分析其生物活性物质含量。结果表明,壳聚糖浸泡处理可增加黑豆芽下胚轴长度和鲜重,并影响其生物活性物质含量。当壳聚糖浓度为0.1%、0.4%和0.8%时,壳聚糖对黑豆芽的生长促进效果较为明显(P<0.05)。与对照组相比,黑豆芽发芽第3天时,0.4%壳聚糖处理组的豆芽下胚轴长、鲜重增加显著;黑豆芽中总抗坏血酸含量增加幅度和植酸含量降低幅度最大,且γ-氨基丁酸含量增加幅度较大,其含量分别为63.45、5.08、8.95 mg·g^(-1)。本研究结果为利用壳聚糖生产低成本的功能性食品提供了理论依据。

In order to explore the effect of different concentrations of water-soluble chitosan soaking on the quality of black bean sprouts. The hypocotyl length and fresh weight of the soaked germinated black beans were measured. The content of biological activity products was determined by spectrophotometry and high performance liquid chromatography.Results showed that chitosan soaking treatment could increase the length and fresh weight of black bean sprout hypocotyl,and affect the content of bioactive product. At the concentrations of 0. 1%,0. 4% and 0. 8% chitosan,the growth promotion of black bean sprouts was more obvious（ P〈0. 05）. after 3 days＇ treatment with 0. 4% chitosan,the length and fresh weight of hypocotyls increased significantly, the highest contents of total ascorbic acid and γ-aminobutyric acid were obtained compared to the control,and the content of phytic acid decreased most significantly,they were 63. 45 mg·g^-1,5. 08 mg·g^-1 and 8. 95 mg·g^-1,respectively. This study provides a theoretical basis for the use of chitosan to produce low-cost functional foods.