| 绿豆萌发期蛋白质和维生素C含量及营养价值 |
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| 引用本文： | 李瑞国,郭少英,王怀远. 绿豆萌发期蛋白质和维生素C含量及营养价值[J]. 食品研究与开发, 2012, 33(4): 170-173 |
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| 作者姓名： | 李瑞国 郭少英 王怀远 |
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| 作者单位： | 1. 邢台学院生化系,河北邢台,054001
2. 邢台市食品质量安全监督检验中心,河北邢台,054001 |
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| 基金项目： | 邢台市科技局自然科学基金项目(Z20050845) |
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| 摘 要： | 绿豆种子萌发过程中蛋白质和VC含量会发生变化。紫外吸收法和2,6-二氯酚靛酚滴定法分别是测定蛋白质和VC含量的常用方法。采用这2种方法测定了绿豆不同萌发期蛋白质和VC含量变化,结果为,萌发1 d时,蛋白质与VC含量分别为0.964 mg/g和0.325 mg/g,2 d时为0.746 mg/g和0.223 mg/g,3 d时为0.629 mg/g和0.157 mg/g,4 d时为0.711 mg/g和0.170 mg/g,5 d时为0.695 mg/g和0.132 mg/g。因此,随萌发时间延长蛋白质含量先下降后略微升高,VC含量下降。
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| 关 键 词： | 绿豆 萌发期 蛋白质 VC 营养价值 |
Measurement of Content of Protein and Vitamin C Green Gram in Germination Periods and Its Nutritional Value |
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| LI Rui-guo , GUO Shao-ying , WANG Huai-yuan. Measurement of Content of Protein and Vitamin C Green Gram in Germination Periods and Its Nutritional Value[J]. Food Research and Developent, 2012, 33(4): 170-173 |
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| Authors: | LI Rui-guo GUO Shao-ying WANG Huai-yuan |
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| Affiliation: | 1(1.Department of Bio-chemistry of Xingtai University,Xingtai 054001,Hebei,China;2.Xingtai City Center for Food Quality and Safety Supervision and Inspection,Xingtai 054001,Hebei,China) |
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| Abstract: | Protein and vitamin C content of green gram will change during germination.Protein and vitamin C content were generally determinated by UV absorption and 2,6-dichlorophenolindophenol method.Protein and vitamin C content of green gram of different germination period were determinated by the two methods.Results showed that: the protein and vitamin C content of green gram are 0.964 mg/mL and 0.062 mg/g when the germination 1 d,0.746 mg/g and 0.33 mg/g when the germination 2 d,0.629 mg/g and 0.22 mg/g when the germination 3 d,0.711 mg/g and 0.17 mg/g when the germination 4 d,0.695 mg/g and 0.13 mg/g when the germination 5 d.Protein content with the extended germination time first decreased and then increased slightly,VitaminC content decreased. |
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| Keywords: | green gram germination protein vitamin C nutritional value |
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