不同品种绿豆物理和营养品质分析  

Analysis of Physical and Nutritional Qualities of Different Cultivars of Mung Beans

作　　者：郇美丽[1] 沈群[1] 程须珍[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业科学院作物科学研究所,北京100081

出　　处：《食品科学》2008年第7期58-61,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD02B01)

摘　　要：本实验针对19种优良绿豆为研究对象,测定绿豆的物理品质和营养品质。结果表明,不同品种绿豆物理品质中除了粒宽外,其他指标都有极显著差异;绿豆硬实率极差达到79%,说明不同品种绿豆短时间浸泡表面吸水溶胀能力差异性大。不同品种绿豆营养品质都有极显著差异。蛋白质含量高于27%有5个品种,碳水化合物含量高于57%的有6个品种。并且发现测定的各个指标中只有蛋白质和碳水化合物有显著的负相关,其他没有显著相关性。Physical and nutritional qualities of 19 different cultivars mung beans were studied.Results indicated that they have significant differences in physical qualities and nutritional qualities except grain diameter width. Extreme difference of hardness reaches 79%, which shows great difference in hydrating and swelling abilities when mung beans were soaked in water for 1 h. Protein contents of 5 kinds of mung beans＇ are above 27%, and carbohydrate contents of 6 kinds of mung beans＇ are above 57%. The correlation analysis indicated that the protein content is negatively correlated to carbohydrate content.

关 键 词：绿豆 物理品质 营养品质 

分 类 号：R151.3[医药卫生—营养与食品卫生学]