荞麦芽菜营养成分分析评价  

Nutrient Evaluation of Buckwheat Seedling

作　　者：陈鹏[1] 李玉红[2] 刘春梅 董育红[4] 

机构地区：[1]西北农林科技大学生命科学学院,杨凌712100 [2]西北农林科技大学园艺学院,杨凌712100 [3]陕西榆林农业学校,榆林719000 [4]陕西省杂交油菜研究中心,大荔715105

出　　处：《园艺学报》2003年第6期739-741,共3页Acta Horticulturae Sinica

基　　金：杨凌农业生物技术育种中心资助项目;西北农林科技大学青年基金资助项目

摘　　要：对甜荞(Fagopyrum esculentum)‘榆荞1号’和苦荞(F.tartaricum)‘榆6-21’籽粒萌发过程中胰蛋白酶抑制剂活性及荞麦芽的营养成分进行分析评价。结果表明:荞麦籽粒氨基酸均衡,但籽粒中含有大量胰蛋白酶抑制剂。萌发10 d后,荞麦芽中胰蛋白酶抑制剂活性消失或仅存痕量。利用氨基酸比值系数法评价显示荞麦芽菜的氨基酸较籽粒更为均衡。芽苗中芦丁含量较籽粒增加4-6倍,芽苗中含有丰富的维生素及有机酸。萌发可提高荞麦的营养保健价值。Germination effects on backwheat nutrition was studied. The results showed ' Yuqiao 1 ' (Fagopyrnm escvlentum) and 'Yu 6-21' (F. tartaricum) seeds contained large amount of trypsin inhibitor. After ten days germination there was almost no trypsin inhibitory activity in buckwheat seedling. Amino acid analysis showed that the essential amino acid of seedling were more equilibrium than that of the seeds and score of ratio coeffiient of amino acids (SRC) of ' Yu 6-21' was approximate to egg's, The SRC of 'Yuqiao 1' slightly surpassed that of egg's. The SRC of seedlings was higher than that of seeds. The seedling contain high level of vitamins and rutin content increased by four to six folds after 10 days germination. All evaluation results showed germination improved the nutrient value of buckwheat.

关 键 词：荞麦芽菜 营养成分 抗营养因子 氨基酸 胰蛋白酶抑制剂 

分 类 号：S517[农业科学—作物学]