绿豆在湿热处理及酶解过程中微量元素的分布分析  

Study on the Trace Elements Distribution in Mungbean during Humidity Heat Treatment and Enzymic Hydrolization

作　　者：李积华[1] 郑为完[1] 苏冰霞[1] 周德红[1] 杨静[1] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047

出　　处：《食品与发酵工业》2006年第6期107-110,共4页Food and Fermentation Industries

摘　　要：采用火焰原子吸收法对绿豆在湿热加工及分步酶解过程中微量元素的分布进行了分析，结果表明，室温下（7～12℃）浸泡对Mg、Zn和Mn的含量没有显著影响，对Fe、Cu和Ca的含量影响显著，但这种影响在浸泡23h以后，基本与浸泡时间及过程中绿豆状态（皮裂开与否）无关，而热处理会加速Mg、Cu及Ca的流失。在分步酶解中提取出了绿豆中大部分的微量元素，其中淀粉酶酶解工序对各微量元素提取作用最小。与酶解制备饮料工艺相比，传统的“绿豆汁”工艺以及一些只喝绿豆汤而弃其渣的习惯对绿豆和绿豆中的各微量元素利用率不高。In this article,the trace elements distribution in mungbean during the humidity heat treatment and enzymic hydrolization was analysed with flame atomic absorption spectrometry. The results show that soaking in room temperature（7-12℃ ） water has significant effect on the content of Fe, Cu and Ca, while different to Mg, Zn and Mn in mungbean. But the effect changes slightly after 23hours soaking treatmeng. Heat accelerates Mg, Cu and Ca in mungbean losing in water. The trace elements were extracted mostly with enzymic hydrolization. Compared with the enzymetic hydrolysis technology,the tipycal way to use mungbean extractive juice, which takes the bean soup only,does not utilization mungbean and its trace elements well.

关 键 词：绿豆 原子吸收 酶解 微量元素 湿热处理 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]