发芽对黑小麦营养成分的影响  

Effect of Germination on Nutritional Components of Black Wheat

作　　者：李小东 李倩[1,3] 张悦瑶 于章龙 蔡岳 刘瑞 孙元琳[3] Li Xiaodong;Li Qian;Zhang Yueyao;Yu Zhanglong;Cai Yue;Liu Rui;Sun Yuanlin(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801;Institute of Cotton Research,Shanxi Agricultural University,Yuncheng 044000;Department of Life Science,Yuncheng University,Yuncheng 044000)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]山西农业大学棉花研究所,运城044000 [3]运城学院生命科学系,运城044000

出　　处：《中国粮油学报》2025年第2期58-67,共10页Journal of the Chinese Cereals and Oils Association

基　　金：山西省现代农业产业技术体系建设专项资金项目(2024CYJSTX10-22);山西省基础研究计划项目(20210302124069);山西省高等学校科技创新项目(2022L089);山西农业大学科研项目(YZGC003)。

摘　　要：发芽可以提高种子的生物活性成分和功能。通过测定发芽黑小麦蛋白质、脂肪、可溶性糖、维生素等营养成分和γ-氨基丁酸(GABA)、酚酸、膳食纤维、植酸等生物活性成分变化,研究发芽时间对运黑161营养特性的影响。结果表明,发芽过程中,蛋白质、脂肪和植酸含量均呈下降趋势,可溶性糖、亚麻酸、必需氨基酸、可溶性膳食纤维、GABA、VB_(1)、VB_(2)和VB_(3)含量与未发芽黑小麦对照相比分别提高42.16%、26.97%、11.97%、70.35%、69.34%、86.74%、43.53%和67.82%,总酚含量、酚酸类物质种类和含量均显著增加。因此,发芽处理能提高运黑161营养及活性成分含量。Germination can improve the bioactive components and functions of seeds.The effects of germinating time on the nutritional properties of Yunhei 161 were studied by measuring the changes of nutritional components,such as protein,fat,soluble sugar,vitamin and bioactive components ofγ-aminobutyric acid,phenolic acid,dietary fiber,phytic acid and other bioactive components of sprouted wheat.The results indicated that the contents of protein,fat and phytic acid decreased during germination.Compared with the control,the contents of soluble sugar,linolenic acid,essential amino-acid,soluble dietary fiber,GABA,VB_(1),VB_(2) and VB_(3) increased by 42.16%,26.97%,11.97%,70.35%,69.34%,86.74%,43.53%and 67.82%,respectively.The content of total phenol and the types and contents of phenolic acids increased significantly.Therefore,germination treatment can improve the nutrient and active ingredient content of Yunhei 161.

关 键 词：黑小麦 发芽 营养成分 活性成分 变化 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]