藜麦萌芽期营养与功能成分的动态变化  

Dynamic Changes of nutrational and functional Ingredients During Germination of Quinoa

作　　者：黄金[1] 秦礼康[1] 石庆楠[1] 文安燕 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品与机械》2017年第5期54-58,共5页Food and Machinery

基　　金：六盘水市级科技计划项目(编号:52020-2015-02)

摘　　要：对藜麦进行萌芽处理,测定其萌芽过程中芽长、萌芽率、蛋白质、氨基酸、粗脂肪、淀粉、灰分、总黄酮、总多酚、γ-氨基丁酸(GABA)和皂甙含量的动态变化。结果表明,藜麦萌芽过程中,24h时萌芽率即达80%;蛋白质、总灰分及总淀粉含量呈递减趋势,而粗脂肪含量则呈递增趋势,其变化幅度分别为-64%,-41%,-49%,+28%;氨基酸组成无明显变化,但总必需氨基酸占总氨基酸含量的比例从35%增加至38%;多酚和黄酮含量均呈先降后增再减少,分别在36h和60h达最大值(1.76mg/g和2.8mg/g);γ-氨基丁酸含量从萌芽初期持续增加,至72h达最高值(185.6mg/100g,为未萌芽藜麦的3.4倍),其后略有下降;皂甙含量在萌芽初期(6h内)迅速下降,6~42h期间含量保持平稳,之后逐渐升高直至96h时达最高值(7.80 mg/g),萌芽120h后皂甙含量开始下降。The changes of bud length, germination rate, protein, a- mino acid, crude fat, starch, ash content, total flavonolds, total polyphenols, γ-aminobutyric acid and saponin content were investi gatedduring the period of sprouting. The rate of germination could reach 80% after 24 hours. There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41 %, 49Y0 and 28% respectively. The composition of amino acids had no obvious change, but the proportion of total essential amino acids （TEAA） to total content of amino acids （TAA） increased from 35% to 38%; Polypt, enols and flavonoids content were dropping after increasing firstly, then decreasing, the peak values were 1.76 mg/g and 2.8 mg/g after sprouting 36 hours and 60 hours re-spectively. From early stages of germination to 72 hours, the content of γ-aminobutyric acid （GABA） was rising eontinuously lo the highest （185.6 mg / 100 g, 3.4 times of not sprout quinoa）, then followed by a slightly decline. Saponins contenl droppcd rapidly at the beginning of the germination （6 hours）, kept steady during 6 - 42 hours and then up to highest conlent （7.80 mg/g） after sprouling of 96 hours, it began to decline after 120 h.

关 键 词：藜麦 萌芽 营养成分 功能成分 动态变化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]