食品科学 ›› 2012, Vol. 33 ›› Issue (9): 110-113.doi: 10.7506/spkx1002-6630-201209023

• 基础研究 • 上一篇    下一篇

发芽处理对蚕豆主要营养成分与抗营养因子的影响

吴海虹,宋江峰,李大婧,刘春泉*   

  1. 江苏省农业科学院农产品加工研究所,国家农业科技华东(江苏)创新中心-农产品加工工程技术研究中心
  • 出版日期:2012-05-15 发布日期:2012-05-07
  • 基金资助:
    江苏省农业科技自主创新资金项目(CX(10)232)

Effect of Germination on Major Nutrients and Anti-Nutrients in Faba Bean (Vicia faba L.)

WU Hai-hong,SONG Jiang-feng,LI Da-jing,LIU Chun-quan*   

  1. (Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
  • Online:2012-05-15 Published:2012-05-07

摘要: 研究发芽处理对启豆2号蚕豆主要营养成分与抗营养因子含量的影响。对蚕豆发芽前后蛋白质、脂肪、淀粉、VC、氨基酸、植酸和单宁含量测定。结果表明:蚕豆在发芽1d时可溶性蛋白质含量显著增加,随后逐渐下降;粗脂肪和淀粉含量均呈下降趋势;发芽2d时VC含量显著增加,达到最大58.65mg/100g,随后逐渐下降,5d后VC含量仍高于未发芽的;发芽后1~2d蚕豆的氨基酸含量略有增加;发芽1d抗营养因子植酸含量下降了33.55%,随后平缓;发芽1d蚕豆的单宁含量增加到462.70mg/100g,2~3d增加比较平稳,5d急剧增加至1306.10mg/100g。可推知,将启豆2号蚕豆发芽1~2d的作为食用及加工的较佳时期。

关键词: 萌芽处理, 营养, 抗营养因子, 蚕豆

Abstract: Faba beans (Vicia faba L.) cultivar Qidou No. 2 were used to investigate the effect of germination on major nutrients and anti-nutrients. The contents of soluble proteins, crude fat, starch, vitamin C, total amino acids, phytic acid and tannin in faba beans during germination process were determined. The results showed that soluble proteins significantly increased after 1 d of germination and then gradually decreased, while both fat and starch revealed a decrease trend. The content of vitamin C reached a maximum level of 58.65 mg/100 g after 2 d of germination and then revealed a gradual decrease, and was higher in 5 d-germinated faba beans as compared with non-germinated faba beans. Total amino acids exhibited a slight increase after 1-2 d of germination. The anti-nutrient phytic acid decreased by 33.55% after 1 d of germination, while tannin, which is also an anti-nutrient, increased to 1306.10 mg/100 g after 5 d of germination.

Key words: germination, nutrition, anti-nutritional factor, faba bean

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