苦荞在萌发过程中营养物质的变化及其营养评价  

Nutrient Changes and Nutritional Evaluation of Tartary Buckwheat during Germination

作　　者：周一鸣[1,2] 崔琳琳[3] 王宏[2] 李保国[1] 周小理[2] 谢凡[2] 

机构地区：[1]上海理工大学食品科学与工程研究所,上海200093 [2]上海应用技术学院香料香精技术与工程学院,上海201418 [3]上海商学院旅游与食品学院,上海200235

出　　处：《食品科学》2014年第13期208-212,共5页Food Science

基　　金：国家自然科学基金面上项目(31371761);"十二五"农村领域国家科技计划课题(2012BAD34B08-11);国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-08-D-2-5)

摘　　要：通过测定萌发过程中苦荞的蛋白质、脂肪、脂肪酸、氨基酸、总糖、还原糖、α-、β-淀粉酶活性、矿物质元素、VB1和VB2的含量,研究萌发处理对苦荞营养价值的影响。结果表明:萌发过程中,蛋白质和脂肪等大分子物质均呈下降趋势;但可溶性低分子糖类、含氮物质和脂肪酸等小分子物质含量有较大提高,其中还原糖含量上升1.61%~10.63%,总氨基酸含量增加了3.85%,且7种必需氨基酸含量均呈现上升趋势,赖氨酸增幅最大(30.5%)。与未萌发苦荞相比,VB1、VB2含量变化不大;同时,随着萌发过程的延长,α-、β-淀粉酶活性不断增强。萌发过程中,必需氨基酸/总氨基酸比值和必需氨基酸指数增加,必需氨基酸组成模式更加符合联合国粮食及农业组织/世界卫生组织(FAO/WHO)联合食品标准计划,第一限制氨基酸由赖氨酸转变为蛋氨酸+胱氨酸。The contents of proteins, crude fat, fatty acids, amino acids, total sugar, reducing sugar, mineral elements, vitamin B1 and vitamin B2, and α and β-amylase activities in tartary buckwheat were determined to reveal the changes in nutrients during germination. The results showed that the contents of proteins, fat and total sugar were signifi cantly decreased. Meanwhile, the contents of soluble low molecular sugar, nitrogen-containing substances and fatty acids were greatly increased. The content of reducing sugar was increased from 1.61% to 10.63%, and an increase in total amino acid content of 3.85% was observed. The contents of seven essential amino acids were markedly increased during the fi rst four days of germination, and the lysine content was increased by approximately 30.5% at the end of germination. Non-essential amino acids also displayed an increasing trend. Compared with ungerminated tartary buckwheat, the contents of vitamin B1 and B2 did not signifi cantly change. Meanwhile, α and β-amylase activities exhibited an increase. During germination, the values of essential to total amino acid ratio and essential amino acid index(EAAI) were increased, the compositional pattern of EAA measured up better to the FAO/WHO standards, and the fi rst limiting amino acid was changed from lysine to methionine and cysteine. In conclusion, the nutritional value is improved in tartary buckwheat during germination.

关 键 词：苦荞 萌发 营养成分 营养价值评价 

分 类 号：TS201.4[轻工技术与工程—食品科学]