绿豆芽萌发过程中营养成分变化规律研究  

Study on the Variation of Nutrient Composition of Mung Bean Sprouts during Germination

作　　者：刘远平 李娟[1] 赵成萍[2] 宋艳波[2] 陈胜萍[1] LIU Yuan-ping;LI Juan;ZHAO Cheng-ping(Tangshan Research Institute of Agricultural Science,Tangshan,Hebei 063001;College of Life Science,Shanxi Agricultural University,Taigu,Shanxi 030801)

机构地区：[1]唐山市农业科学研究院,河北唐山063001 [2]山西农业大学生命科学学院,山西太谷030801

出　　处：《安徽农业科学》2021年第3期203-204,208,共3页Journal of Anhui Agricultural Sciences

摘　　要：通过研究绿豆在萌芽过程中营养成分V_(C)、氨基酸和可溶性糖的含量变化,确定其最宜食用时间,同时发现绿豆芽中V_(C)、可溶性糖和氨基酸的含量高于绿豆种子本身。结果表明,最宜食用时间是在其发芽的3~4 d、长度在4~6 cm时,此时不仅V_(C)没有大量分解,而且氨基酸和可溶性糖的含量达到了一个相对较高的量,既保证营养的最佳综合供应,又保证食用时鲜嫩可口。In order to determine the best eating time,the content changes of V_(C),amino acid and soluble sugar content in mung bean during germination were studied.After sprouting the content of V_(C),soluble sugar and amino acid in mung bean sprouts were higher than that in mung bean seeds.The result showed that the best eating time was 3-4 days after sprouting,and the length was 4-6 cm.At this time,the V_(C) dose not decompose completely,while the content of amino acid and soluble sugar reached a relatively high level.So bean spouts not only provide comprehensive nutrition,but also ensure fresh,tender and delicious taste.

关 键 词：绿豆芽 营养成分 V_(C) 可溶性糖 氨基酸 变化规律 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]