大麦在发芽过程中营养物质的变化及其营养评价  

Nutrient Change and Nutritional Evaluation of Barley during Germination

作　　者：张端莉[1] 桂余[1] 方国珊[1] 刘雄[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2014年第1期229-233,共5页Food Science

基　　金：教育部留学回国人员科研启动基金(教外司留[2010]174);中央高校基本科研业务费专项(XDJK2009B004);国家自然科学基金项目(2011GA31071529)

摘　　要：通过测定发芽大麦中的蛋白质、脂肪、淀粉、氨基酸、还原糖、β-葡聚糖、总膳食纤维、可溶性膳食纤维、不溶性膳食纤维、VB。和VB：的含量，研究发芽时间对大麦营养价值的影响。结果表明：发芽过程中，总干物质有一部分降解，蛋白质、淀粉和脂肪均呈下降趋势；但可溶性低分子糖类、含氮物质和维生素含量有很大提高，其中还原糖含量上升2．78％～14．36％，总氨基酸含量增加了8．15％，且7种必需氨基酸含量均逐渐增加，赖氨酸增幅最大（32％）。与未发芽大麦相比，VB：含量增长了17．8倍；VB，含量变化不大；β-葡聚糖呈下降趋势；可溶性膳食纤维增加。发芽过程中，必需氨基酸／总氨基酸值和必需氨基酸指数增加，必需氨基酸组成模式更加符合联合国粮食及农业组织／世界卫生组织联合食品标准计划，第一限制氨基酸由原来的赖氨酸转变为蛋氨酸＋胱氨酸。结论：发芽在一定程度上提高了大麦的营养价值，但对其在利用β-葡聚糖相关功能特性方面有一定的限制。The contents of proteins, crude fat, starch, amino acids, reducing sugar, fl-glucan, total dietary fiber （TDF）, soluble dietary fiber （SDF）, insoluble dietary fibre （IDF）, vitamin B1 and vitamin B2 in barley were determined to reveal the changes of nutrients during germination. The results showed that total dry materials were degraded during germination. The contents of proteins, fat and starch significantly decreased. Meanwhile, the contents of soluble low molecular sugar, nitrogen- containing substances and vitamins greatly increased. The content of reducing sugar increased from 2.78% to 14.36%, and an increase in total amino acid content of 8.15% was observed. The contents of seven essential amino acids were markedly increased in the first five days of germination, and the lysine content was increased by approximately 32% at the end of germination. Non-essential amino acids also had an increasing trend. Compared with ungerminated barley, the content of vitamin B2 was significantly increased although the content of vitamin B~ did not significantly change. Meanwhile, fl-glucan revealed a decrease and SDF exhibited an increase. During germination, the values of E/T ratio and EAAI increased, the compositional pattern of EAA measured up better to the FAO/WHO standards, and the first limiting amino acid changed from lysine to methionine and cysteine. In conclusion, the nutritional value was improved in barley during germination, but germination may restrict the utilization offl-glucan functional properties.

关 键 词：大麦 发芽时间 营养成分 营养价值评价 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]