| 粟米发芽过程中成分含量变化研究 |
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| 引用本文： | 张泽俊,沙坤. 粟米发芽过程中成分含量变化研究[J]. 粮食与油脂, 2011, 0(2) |
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| 作者姓名： | 张泽俊 沙坤 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 中国农业大学烟台研究院,山东,烟台,264670 |
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| 摘 要： | 研究发芽对粟米化学成分含量变化影响,包括灰分、粗脂肪、粗蛋白、植酸、γ–氨基丁酸、总黄酮;结果表明,随着发芽时间增加,粗蛋白、γ–氨基丁酸和总黄酮含量显著增加(ρ<0.05);粗脂肪、植酸含量显著降低(ρ<0.05),整个发芽过程灰分含量稍有减少。通过发芽改善粟米营养及功能特性,开发发芽粟米产品具有广阔前景。
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| 关 键 词： | 粟米 发芽 功能性食品 |
Study on content changes of composition of millet during germination |
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| ZHANG Ze-jun,SHA Kun. Study on content changes of composition of millet during germination[J]. Cereals & Oils, 2011, 0(2) |
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| Authors: | ZHANG Ze-jun SHA Kun |
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| Affiliation: | ZHANG Ze-jun1,SHA Kun2 (1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China,2 Yantai Research Institute of China Agricultural University,Yantai 264670,China) |
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| Abstract: | The effect of germination on changes in content of chemical compositions of millet,including protein,fat,ash,phytic acid,γ–aminobutyric acid and total flavonoids is studied.The results showed that the content of protein,γ–aminobutyric acid and total flavonoids increased significantly,but the content of fat and phytic acid decreased significantly with prolonged germination time(ρ<0.05).The content of ash reduced slightly during germination.By germination to improve the nutritional and functional characteristics of millet,and germinated millet has extensive development prospect. |
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| Keywords: | millet germination function food |
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