正交试验优化南瓜籽发芽工艺及亚油酸与其他主要营养成分分析  

Changes of Nutrients and Linoleic Acid during Germination of Pumpkin Seed

作　　者：范三红[1] 毛强强[1] 王亚云[1] 冯雨薇[1] 胡雅喃[1] 王相帅[1] 刘晓华[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2013年第14期259-262,共4页Food Science

基　　金：山西省自然科学基金项目(2012011031-4);山西省高等学校高新技术产业化项目(20111003)

摘　　要：以南瓜籽X-10为原料,亚油酸为评价指标,应用单因素及正交试验优化南瓜籽发芽工艺,并对南瓜籽发芽过程中亚油酸及其他主要成分含量变化进行研究。结果表明南瓜籽发芽最佳工艺条件为:发芽温度28℃、发芽时间60h、浸泡时间5h,此时发芽南瓜籽亚油酸含量达到60.4mg/g。在发芽时间为72h过程中,主要营养成分含量变化:脂肪、蛋白质、淀粉、可溶性糖、VE含量呈降低趋势,游离氨基酸、灰分含量逐渐增加,植物甾醇、角鲨烯变化不大。Orthogonal array design was applied to optimize the germination conditions of pumpkin seed from X-10 cultivar to obtain the maximum content of linoleic acid.Meanwhile,changes in the contents of linoleic acid other major nutrients during the germination process were examined.The optimal germination conditions that provided the maximum content of linoleic acid（60.4 mg/g） were 28 ℃,60 h and 5 h for temperature,germination time and soaking time,respectively.During 72 h of germination,the major nutrients fat,protein,starch,soluble sugar and VE showed a decreasing trend,while free amino acids and ash gradually rose and only minor changes were observed for phytosterols and squalene.

关 键 词：南瓜籽 发芽 营养成分 亚油酸 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]