菜豆豆荚发育过程中抗营养因子的动态变化  

Dynamic Changes of Anti-Nutritional Factors in Common Beans on Different Growth Periods

作　　者：陈高[1] 吴华[2] 代祥德 刘彤[1] 陈禅友[1] CHEN Gao;WU Hua;DAI Xiangde;LIU Tong;CHEN Chanyou(School of Life Sciences,Jianghan University;Hubei Province Engineering Research Center for Legume Plants,Wuhan 430056,Hubei,China;School of Science and Technology,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]江汉大学生命科学学院,湖北省豆类(蔬菜)植物工程技术研究中心,湖北武汉430056 [2]北京工商大学理工学院,北京100048

出　　处：《江汉大学学报（自然科学版）》2017年第4期317-322,共6页Journal of Jianghan University：Natural Science Edition

基　　金：农业部948项目(2011-G1-17);湖北省科技平台项目(鄂科技通[2011]第101号);武汉市科技攻关项目(201250499145-11)

摘　　要：凝集素、皂苷、植酸和胰蛋白酶抑制剂是菜豆中主要的抗营养因子。以矮生和蔓生两种生长习性的菜豆豆荚为材料,测定了其6个发育时期抗营养因子的变化规律。结果表明:两个品种的豆荚发育期,植物凝集素含量及胰蛋白酶抑制剂活性均呈上升趋势,在21~28 d达到峰值。矮生及蔓生菜豆凝集素含量分别从0.35 mg/g和0.36 mg/g上升到0.92 mg/g和0.54 mg/g,胰蛋白酶抑制剂活性分别从0.18 TIU/g和0.50 TIU/g上升到5.02 TIU/g和4.68 TIU/g;而皂苷和植酸含量均呈下降趋势,矮生和蔓生菜豆皂苷含量分别从55.21 mg/g和43.33 mg/g下降到18.90 mg/g和11.79 mg/g;植酸含量分别从15.07 mg/g和14.57 mg/g下降到14.33 mg/g和12.19 mg/g。综合形态发育及抗营养因子的变化规律发现,花后14~21 d豆荚趋于成熟,抗营养因子含量较低,食用较佳;花后28 d籽粒发育饱满,抗营养因子含量较高,食用此时期豆荚及籽粒时应充分烹饪,降低抗营养因子的影响,提高营养价值。Lectin,saponins,phytic acid and trypsin inhibitor are main anti-nutritional factors in common beans.Dynamic changes of these anti-nutritional factors were studied by determining their levels in dwarf and trail common bean pods on6growth periods.The results showed that levels of lectin and trypsin inhibitors increased during the whole growth periods in both common bean varieties,reached the peak at21-28days.For lectin from0.35mg/g to0.92mg/g and from0.36mg/g to0.54mg/g,and for trypsin inhibitor from0.18TIU/g to5.02TIU/g and from0.50TIU/g to4.68TIU/g,in dwarf and trail common beans respectively.Levels of saponins and phytic acid showed a general downward trend,with the former decreased from55.21mg/g to18.90mg/g in dwarf common beans and from43.33mg/g to11.79mg/g in trail ones,and the latter from15.07mg/g to14.33mg/g in dwarf common beans and from14.57mg/g to12.19mg/g in trail ones.14-21days after blossom,both common beans were of appropriate ripeness and contained relatively lower anti-nutritional factors,and were fit for harvest.28days after blossom,both common beans were fully ripened with high levels of anti-nutritional factors,and needed thorough cooking before served.

关 键 词：菜豆 抗营养因子 植物凝集素 皂苷 胰蛋白酶抑制剂 植酸 

分 类 号：S643.1[农业科学—蔬菜学]