不同温度下绿豆萌发速度和主要成分的变化研究  

Study on Mung Bean Germination Rate and Main Composition Change under Different Temperature

作　　者：曹菲菲[1] 王彦杰 甄润英 CAO Fei-tei1, WANG Yan-jie2, ZHEN Run-ying2(1.Tianjin Food Research Institute Co., Ltd., Tianjin 301609, China; 2.College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, Chin)

机构地区：[1]天津市食品研究所有限公司,天津301609 [2]天津农学院食品科学与生物工程学院,天津300384

出　　处：《食品研究与开发》2018年第16期50-54,共5页Food Research and Development

摘　　要：主要研究不同温度下绿豆萌发速度和绿豆种子在萌发期间蛋白质、黄酮、VC、抗氧化活性、有机酸等指标的变化。以干绿豆为原料,经前处理后分别将其置于20、25、30℃下进行萌发,每隔24 h取豆芽进行各指标测定。3个萌发温度条件下,即随着干豆的萌发,黄酮、VC和抗氧化活性都有明显的增加;蛋白质含量逐渐减少;有机酸的含量变化不大,萌发结束时比浸泡后的干豆含量略高;20℃萌发条件下萌发速度较慢,30℃下萌发速度最快,但在20℃萌发条件下的芽菜各成分含量均高于25、30℃的,且豆芽萌发品质较高。因此较高温度不利于芽菜的生产。研究结果以期为芽菜的生产提供技术支持。This study mainly discussed the different temperatures mung bean germination speed and mung bean seeds during proteins,flavonoids,vitamin C,antioxidant activity,organic acids and other indicators of changes in the germination. Dry mung bean as the raw material,after the pretreatment respectively was arranged in the20,25,30 ℃ for germination,during every 24 h take bean sprouts of each index were measured. Three germination temperature conditions,namely with the germination of dried beans,flavonoids,vitamin C,and antioxidant activity have increased significantly. The protein content decreased gradually;organic acid content changes little,at the end of germination than dry beans soaked in slightly higher content;20 ℃ germination conditions germination speed slower,30 ℃under germination was the fastest,but at 20 ℃ of germination of the content of conditions of the bean sprouts were higher than 25 ℃ and 30 ℃,and the best quality bud length. So high temperature is not conducive to the production of bean sprouts,the results of this study can provide technical support for the production of bean sprouts.

关 键 词：绿豆 芽菜 黄酮 抗氧化活性 有机酸 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]