银杏黄酮处理绿豆黄化幼苗生产保健芽菜的工艺研究

用富含黄酮的银杏叶提取物(EGB)处理绿豆黄化幼苗,证明绿豆黄化幼苗能从溶液中吸收银杏黄酮,并引起某些营养生长方面的变化,从而改善绿豆芽菜的外观品质;银杏黄酮处理在提高绿豆芽菜黄酮含量的同时,降低其淀粉和游离氨基酸的含量,并使可溶性糖和可溶性蛋白质的含量提高。添加0.3mg/LIAA可明显地促进绿豆黄化幼苗对银杏黄酮的吸收,大幅度提高绿豆芽菜中的总黄酮含量。实验结果表明,通过EGB水溶液处理绿豆黄化幼苗,生产高黄酮含量的保健芽菜是可行的。实验得出了高黄酮绿豆芽菜的生产工艺:即在25℃至30℃下,绿豆种子经清水精选后浸种12h,用含40mg/L银杏黄酮的EGB水溶液添加0.3mg/LIAA暗处理萌动种子48h,补充清水继续暗生长2～3d。

Production of Mung Bean Sprout Vegetable Enriched Flavonoid by Exogenous Ginkgo Flavonoids Treatment

Flavonoids are secondary metabolites ubiquitous in plants and have been used as medicines and health food additives for prevention and therapy of cerebral- and cardio-vascular system diseases. Flavonoid-enriched extract of Ginkgo biloba leaves (EGB) were used to treat etiolated mung bean seedling in this studies. The experimental results showed that etiolated mung bean seedlings absorbed exogenous ginkgo flavonoids and displayed some growth changes, thus the exophenotype quality was improved. Treatment by EGB increased the contents of flavonoids, soluble sugar and soluble protein, and decreased the contents of starch and free amino acids in the seedlings. Comparisons among different treatments suggested that liquid culture with low flavonoid concentration of EGB was more useful. The technological process for producing mung bean sprout vegetable with higher flavonoids was suggested in this paper. The process includes: mung bean seeds are selected in water and soaked in water under dark for 12 h, the germinating seeds are treated at 25 ℃ to 30 ℃ with 40 mg/L ginkgo flavonoid of EGB plus 0.3 mg/L IAA under dark for 48 h, and the treated seedlings are further grown under dark for 2 to 3 d.