食品科学 ›› 2013, Vol. 34 ›› Issue (11): 237-241.doi: 10.7506/spkx1002-6630-201311051

• 营养卫生 • 上一篇    下一篇

发芽对蚕豆植酸和可溶性铁含量的影响

罗羽洧 解卫华 王丽君 郁志芸   

  1. 1.金陵科技学院园艺学院,江苏 南京 210038;2.环保部南京环境科学研究所,江苏 南京 210042
  • 收稿日期:2012-03-18 修回日期:2013-04-30 出版日期:2013-06-15 发布日期:2013-06-03
  • 通讯作者: 罗羽洧 E-mail:lyw@jit.edu.cn
  • 基金资助:

    江苏省高校自然科学基金

Effect of Germination on Phytic Acid and Soluble Iron Content in Faba Bean (Vicia faba L.)

WANG Li-jun,LUO Yu-wei,XIE Wei-hua,YU Zhi-yun   

  1. 1. College of Horticulture, Jinling Institute of Technology, Nanjing 210038, China;
    2. Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection, Nanjing 210042, China  
  • Received:2012-03-18 Revised:2013-04-30 Online:2013-06-15 Published:2013-06-03
  • Contact: Yu-Wei LUO E-mail:lyw@jit.edu.cn

摘要:

以蚕豆为研究对象,探讨发芽过程中植酸和铁在蚕豆不同部位含量分布及变化情况。用分光光度法测定植酸和铁的含量。植酸随发芽时间延长其含量不断减少,发芽至第8天,子叶中植酸含量减少50%。在发芽过程中,铁含量在子叶中最高,其次是胚轴,而胚根和胚芽中含量最低。蚕豆发芽过程中铁的化学价态发生改变,其中有利于人体吸收的二价铁的比例显著增加。因此,通过发芽处理可提高蚕豆中铁的生物利用度。

关键词: 蚕豆, 植酸, 铁, 发芽

Abstract:

Phytic acid and iron contents in faba bean fractions during germination were determined by spectrometrically.
Germination was an effective approach to reduce phytic acid in the cotyledon and phytic acid was removed by 50% in the
cotyledon of faba bean on the 8th day during germination. The cotyledon had the highest Fe content, which was followed
by radicle, embryonic axe and plumula. During faba bean germination, the content of soluble iron and ferric iron revealed
an obvious increase. Therefore, germination is a good way to improve iron bioavailability in faba bean by increasing the
amounts of soluble iron and ferrous iron.

Key words: faba bean, phytic acid, iron, germination

中图分类号: