发芽处理对蚕豆主要营养成分与抗营养因子的影响

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。

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

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.