萝卜苗发芽过程中营养物质的动态变化  

Dynamic Changes in Nutrients in Radish Sprouts during Germination

作　　者：周晨光[1] 朱毅[1] 罗云波[1] 

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

出　　处：《食品科学》2014年第9期1-5,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101263)

摘　　要：通过测定抚顺红与盛丰白萝卜苗中芥子油苷、花青素、VC、总酚含量以及抗氧化能力,探究萝卜种子在发芽过程中营养物质的动态变化。结果表明:除盛丰白幼苗中4-甲硫基-3-丁烯基硫代芥子油苷的含量随着发芽过程而增加外,抚顺红与盛丰白萝卜苗中其余种类的芥子油苷含量均逐渐下降。抚顺红与盛丰白幼苗生长5 d后总酚含量较萝卜种子中分别下降61.62%和43.93%,之后2 d的含量变化趋于稳定。抚顺红与盛丰白萝卜种子中均未检测到VC,但随着发芽过程的进行,生长7 d的幼苗中VC含量分别增加至65.81 mg/100 g和52.48 mg/100 g。Changes in the contents of glucosinolates, anthocyanins, vitamin C and total phenolics and ferric reducing antioxidant power （FRAP） value in two radish cultivars known as ＇Fushunhong＇ and ＇Shengfengbai＇ were investigated during seed germination. The results showed that individual glucosinolates decreased significantly in two radish cultivars except for glucoraphasatin in ＇Shengfengbai＇. The phenolic contents in 5-day-old sprouts of ＇Fushunhong＇ and ＇Shengfengbai＇ decreased by 61.62% and 43.93%, respectively, as compared to those of raw seeds. Vitamin C was found to be absent in seeds but its content increased sharply with the progress of germination, reaching 65.81 and 52.48 mg/100 g, respectively, in 7-day-old sprouts of ＇Fushunhong＇ and ＇Shengfengbai＇.

关 键 词：萝卜 发芽 芥子油苷 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]