氯化盐处理对绿豆芽菜植酸降解的影响  

Effects of Chlorate Treatments on Phytic Acid Degradation in Germinated Mung Beans

作　　者：闫晓坤[1] 靳晓琳[1] 杨润强[1] 顾振新[1] YAN Xiaokun JIN Xiaolin YANG Runqiang GU Zhenxin(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2016年第22期7-12,共6页Food Science

基　　金：国家自然科学基金面上项目(31471596)

摘　　要：为降低绿豆芽菜中抗营养物质植酸含量,探究氯化盐对绿豆芽菜植酸降解的影响,研究了KCl、Na Cl和CaCl_2处理下绿豆芽菜的长势、植酸酶活性及植酸含量的变化,筛选了具有降植酸效果的氯化盐并优化了浓度组合。结果发现,NaCl和CaCl_2能够促进植酸降解同时促进绿豆芽菜生长;单因素试验结果表明,1.6 mmol/L Na Cl和6 mmol/L CaCl_2降植酸效果最佳,且Na Cl和CaCl_2促进植酸降解作用有叠加效应。响应面法优化得到Na Cl、CaCl_2浓度分别为1.68 mmol/L和6.40 mmol/L时,植酸含量降低至8.04μg/株,为对照的10.84%。The objective of this study was to reduce the phytic acid content in germinated mung bean（Vigna radiata（Linn.） Wilczek）. The effects of three chlorizated salts on phytic acid degradation were investigated. The growth performance, phytase activity and phytic acid content were studied in germinated mung bean sprouts treated with KCl, Na Cl and CaCl2（2 mmol/L）, respectively. The phytase activity and phytic acid content were used to screen the optimal concentrations of chlorizated salts, which have function in reducing phytic acid content. The results showed that all three chlorated salts could promote the growth of germinated mung bean and both Na Cl and CaCl2 reduced phytic acid content. Na Cl at 1.6 mmol/L and CaCl2 at 6 mmol/L had the best effects on phytic acid degradation. Furthermore, a synergistic effect was found between Na Cl and CaCl2, the optimal combination determined by response surface analysis were 1.68 mmol/L Na Cl and 6.40 mmol/L CaCl2. Under this condition, the phytic acid content was reduced to 8.04 μg/plant, which was 10.84% of the control.

关 键 词：绿豆芽菜 氯化盐 植酸酶 植酸降解 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]