大豆发芽过程中异黄酮、γ-氨基丁酸等成分含量变化的研究  

Study on change of isoflavone,γ-GABA and other compositions during the germination of soybean

作　　者：李振艳[1] 张永忠[1,2] 任红波[3] 

机构地区：[1]东北农业大学理学院应用化学系,黑龙江哈尔滨150030 [2]教育部大豆生物学重点实验室,黑龙江哈尔滨150030 [3]黑龙江省农业科学院农产品质量检验中心,黑龙江哈尔滨150086

出　　处：《食品工业科技》2009年第12期356-358,361,共4页Science and Technology of Food Industry

基　　金：黑龙江省"十一五"重大科技攻关项目(GA06B402-4);大豆生物学教育部重点实验室主任基金项目(SB08C02)

摘　　要：研究了大豆发芽期间氨基酸、γ-氨基丁酸、大豆异黄酮、水分、总糖、可溶性蛋白质以及粗脂肪的含量变化。结果表明,大豆发芽48h时总游离氨基酸含量明显增加,水解氨基酸的含量略有增加但变化不明显;总糖、粗脂肪含量降低;水分含量升高;γ-氨基丁酸、大豆异黄酮等功能性因子含量都有明显提高,其中,发芽48h的大豆中γ-氨基丁酸的含量是干大豆的700%,发芽48h的大豆中大豆异黄酮的含量是干大豆的191·2%。The changing amounts of moisture,total sugar, soluble protein, crude fat, isoflavone, amino acids and γ- aminobutyric acid in the germinating soybean were analyzed in the experiment.And the results showed that the content of total free amino acids, in the germinatating soybean at 48h, have been increased obviously. But the content of hydrolysis amino acid increased slightly.And there is higher content of moisture and less fat and total suger in soybean. The functional factors, such as isoflavone and γ- aminobutyric acid have been especially increased.They were increased to 191.2% and 700% respectively. During the germination, physiological and biochemical responses in the soybeans have made them more nutritive.

关 键 词：发芽大豆 异黄酮 Γ-氨基丁酸 含量变化 

分 类 号：TS201.2[轻工技术与工程—食品科学]