萌发温度与萌发时间对藜麦营养成分的影响

Effects of Germination Temperature and Germination Time on Nutritional Components of Quinoa

以青海藜麦为研究对象,考察温度和时间对藜麦萌发率、鲜重、干重、营养物质含量及产率的影响。结果表明,萌发温度对藜麦萌发率、鲜重、干重、营养物质含量均有一定影响,藜麦在20~30℃之间萌发率最高,低于或高于此范围萌发率均下降;在萌发初期,鲜重增加与萌发温度大体上呈正比关系,但36 h以后35℃条件下藜麦鲜重有所减小;就干重增加而言, 20℃条件下萌发最好;在萌发初期阶段,藜麦还原糖含量上升而淀粉含量下降,之后还原糖呈下降趋势,且萌发温度越高,下降趋势出现越早;萌发12 h内,藜麦芽蛋白质含量呈下降趋势,之后缓慢回升;在15~35℃条件下,藜麦萌发后粗脂肪含量下降。通过对产率变化进行分析,确定20℃条件下萌发24~48 h可以有效减少营养成分损失。研究结果有利于降低藜麦芽产品成本,在藜麦芽下游产品开发中具有一定参考价值。

Effects of germination temperature and time on the germination rate, fresh weight, dry weight, nutrient content and yield of quinoa were investigated by using the Qinghai variety. The results showed that the germination temperature had effects on the germination rate, fresh weight, dry weight and nutrient content of quinoa. The germination rate of quinoa was the highest between 20 and 30 ℃, but the germination rate was lower when the temperature beyond this range. At the beginning of germination, the increase of fresh weight was proportional to the germination temperature, but after 36 h, the fresh weight of quinoa decreased at 35 ℃. As far as the increase of dry weight was concerned, the best germination temperature was 20 ℃. At the initial stage of germination, the content of reducing sugar increased while the content of starch decreased, then the content of reducing sugar decreased, and the higher the germination temperature, the earlier the decreasing trend appeared. Within 12 h of germination, the protein content of quinoa malt decreased. After that, the content slowly rose. Under the condition of 15-35 ℃, the content of crude fat in quinoa malt decreased after germination. The analysis of yield changes showed that the quinoa malt lost the least amount of nutrients at 20 ℃ for 24-48 h. The results could help to reduce the cost of quinoa malt and provide reference for the development of downstream quinoa.