食品科学 ›› 2011, Vol. 32 ›› Issue (19): 42-45.doi: 10.7506/spkx1002-6630-201119009

• 基础研究 • 上一篇    下一篇

外源因素对萌发大豆中VC含量的影响

赵节昌,李笑梅   

  1. 1.徐州工程学院食品(生物)工程学院 2.哈尔滨商业大学 省高校食品科学与工程重点实验室
  • 发布日期:2011-10-12
  • 基金资助:
    黑龙江省高校科技创新团队建设计划资助项目(2010td04)

Effects of Exogenous Factors on the Content of Vitamin C in Germinated Soybean

ZHAO Jie-chang1,LI Xiao-mei2,*   

  1. (1. College of Food Science and Biotechnology, Xuzhou Institute of Technology, Xuzhou 221008, China ; 2. Key Laboratory of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China)
  • Published:2011-10-12

摘要: 大豆不含VC,但在萌发过程中会产生VC,且生成量随萌发天数的延长而增加。在大豆萌发过程中分别采用葡萄糖、L-半乳糖、D-甘露糖、碘化钾浸泡以及紫外光照射,研究外源因素对VC含量的影响。结果表明:葡萄糖、L-半乳糖、碘化钾溶液浸泡以及紫外光照射对VC合成均有不同程度的促进作用,其中L-半乳糖浸泡的作用最大,与未处理相比VC增加了8.43mg/100g;其次是葡萄糖浸泡,VC增加了4.23mg/100g,且较低葡萄糖质量浓度下延长浸泡时间优于高质量浓度短时浸泡。紫外光照射从第5天开始对VC合成的促进作用明显加强。

关键词: 大豆, 萌发, 外源因素, 维生素C, 含量

Abstract: Raw soybean does not have vitamin C, but it can generate vitamin C during the germination process. Moreover, the content of vitamin C reveals an increase with prolonged germination time. The content of vitamin C was measured by 2,6-dichlorophenol indophenol method and the effects of exogenous factors such as glucose, L-galactose, D-mannose, potassium iodide and UV irradiation on vitamin C were explored. The results showed that glucose, L-galactose, potassium iodide and UV irradiation could accelerate the synthesis of vitamin C. L-galactose treatment revealed the most obvious effect on the content of vitamin C, resulting in an increase of 8.43 mg/100 g when compared with untreated soybean. Similarly glucose treatment also exhibited a stronger effect on the content of vitamin C, which was improved by 4.23 mg/100 g. Prolonged soaking in these solutions at a lower concentration was better than short-time soaking in these solutions at a higher concentration. Moreover, UV irradiation on the 5th day could obviously accelerate the synthesis of vitamin C.

Key words: soybean, germination, exogenous factors, vitamin C content

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