绿豆富硒工艺研究  

Study on technology of mung bean selenium enrichment

作　　者：吴小勇[1] 王志[2] 王秀霞[1] 林燕波[1] 郭素兰[1] 

机构地区：[1]广东药学院公共卫生学院,广东广州510310 [2]佛山市质量计量监督检测中心,广东佛山528000

出　　处：《食品工业科技》2008年第2期197-198,299,共3页Science and Technology of Food Industry

摘　　要：利用绿豆来对硒进行吸收和转化,制备富硒绿豆产品。通过比较绿豆的吸水率及萌芽率,确定了绿豆浸泡的最佳工艺条件为:亚硒酸钠浓度30μg/mL、浸泡时间5h、浸泡水温35℃、浸泡水用量为3倍于绿豆的重量。用荧光分光光度法测定了富硒绿豆产品的总硒和有机硒含量,结果表明富硒绿豆中总硒和有机硒含量随着浸泡时间的延长而升高,随着绿豆的萌芽时间的延长而降低。经过最佳浸泡工艺条件处理后,得到的富硒绿豆产品总硒含量可达到14.86μg/g,其中有机硒含量为14.77μg/g。Mung bean was used to make selenium enriched product. After being soaked in the Na2SeO3 solution with a given concentration for several hours,and then being germinated in the ambient with a given temperature for a period, mung bean absorbed inorganic selenium in the Na2 SeO3 solution and then transformed them into organic selenium. Through these processes, mung bean will be selenium enriched. The best condition was as follows： Na2SeO3 concentration 30μg/mL, soaking time 5h,soaking temperature 35℃,soaking solution 3 times of the mung bean weight. Results indicated that after selenium enriching process,total selenium content and organic selenium content of the finial mung bean product were 14.86μg/g and 14.77μg/g.

关 键 词：绿豆 富硒 总硒 有机硒 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]