黄豆芽和绿豆芽生化指标的检测与分析  

The Biochemical Test and Analysis of Soybean Sprout and Mungbean Sprout

作　　者：邵玉娇[1] 徐倩[1] 

机构地区：[1]湖北第二师范学院化学与生命科学学院,武汉430205

出　　处：《湖北第二师范学院学报》2009年第8期64-66,共3页Journal of Hubei University of Education

摘　　要：本文以绿豆芽和黄豆芽为研究对象,比较了两者所含主要营养成分的含量高低。实验数据表明:黄豆芽营养价值较高。其中黄豆芽的铁、钙、镁含量分别比绿豆牙高出26.58%、42.86%、113.00%,尤其是蛋白质比绿豆芽高出159.00%。但在维生素C和可溶性糖含量上,绿豆芽高于黄豆芽。因而在黄豆芽和绿豆芽市场价格相差不大的情况下,选用黄豆芽时,性价比高。This paper researched the content of main nutrition of the soybean cated that the soybean sprout has higher nutritional value. Compared to the sprout and the mungbean sprout, the result indimungbean sprout, the content of iron, calcium, magnesium of the soybean sprout is respectively higher than 26.58 percent,42.86 percent, 113.00 percent, especially that of protein is higher than 159.00 percent. But among the mungbean sprout, the contents of Vitamin C and the soluble sugar are higher than that of the soybean sprout. Therefore under the condition of not big difference in market price of the soybean sprout and the mungbean sprout, consumer selects the soybean sprout, which has higher performance -to -price ratio.

关 键 词：黄豆芽 绿豆芽 营养成分 分析比较 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]