绿豆萌动过程中水分分布及营养物质研究  

Study on the changes of nutrient and water distribution during the germination of mung bean

作　　者：马彩月 王岸娜[1] MA Caiyue;WANG Anna(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报(自然科学版)》2025年第1期26-32,共7页Journal of Henan University of Technology:Natural Science Edition

基　　金：国家自然科学基金项目(31201294);河南省基础与前沿技术研究计划项目(152300410077);河南工业大学高层次人才科研启动基金项目(2021BS057);河南省重点研发专项(221111112000)。

摘　　要：为解决萌动绿豆存在的研究不足、技术应用局限等问题,利用低场核磁共振及磁共振成像技术对萌动绿豆的水分变化进行了动态监测,并在此基础上,对营养物质与水分状态进行了相关性分析。结果表明:水分含量在绿豆萌动过程中显著升高,蛋白质、脂肪含量缓慢下降,还原糖与维生素C(V_(C))含量均呈持续升高的趋势;随着萌动时间的延长,各水分群对应的弛豫时间均呈现右移趋势,成像图中红色区域逐渐增多。相关性分析表明:蛋白质含量与自由水含量呈负相关,与结合水含量呈正相关;还原糖含量与自由水含量呈正相关,与结合水含量呈负相关;V_(C)含量的相关性结果与还原糖含量相似。综合来看,萌动使绿豆发生一系列的生理变化,包括营养价值的提升和水分流动性的增强。本研究可为深入了解种子萌动过程中代谢物变化及生产实践提供有益参考。To address the research gaps and technological application limitations associated with sprouting mung beans,low-field nuclear magnetic resonance(NMR)and magnetic resonance imaging(MRI)techniques were utilized to dynamically monitor moisture changes during the sprouting process.Based on this monitoring,a correlation analysis between nutritional components and moisture status was conducted.The results indicated that the moisture content significantly increased during the sprouting process,while protein and fat contents gradually decreased.In contrast,the content of reducing sugars and vitamin C(V_(C))showed a continuous upward trend.With the prolongation of sprouting time,the relaxation times corresponding to different moisture groups all exhibited a trend of shifting to the right,and the red regions in the imaging gradually increase.Correlation analysis revealed that protein content was negatively correlated with free water but positively correlated with bound water;the content of reducing sugar was positively correlated with free water but negatively correlated with bound water;and the correlation results for V_(C) were similar to reducing sugar.In summary,sprouting induces a series of physiological changes in mung beans,including enhanced nutritional value and increased water mobility.This study provides valuable insights for a deeper understanding of metabolic changes during seed sprouting and offers practical guidance for related research and production.

关 键 词：萌动绿豆 营养物质 低场核磁共振 磁共振成像 

分 类 号：TS201.2[轻工技术与工程—食品科学]