天然产物研究与开发2011，Vol.23Issue(3)：534-537,439,5.
燕麦发芽过程中三大营养素的变化
Changes of Three Main Nutrient During Oat Germination
摘要
Abstract
Germination of cereals has been used for centuries to soften kernel structure, and in order to utilize oat seed sufficiently and increase nutrient content and availability of oat,one of hull-less oat seed from Shan xi province was analysed for three nutrients and β-gluean content. The results as follows:about 10％ less starch and slightly less N was found in malted oat than in unmalted, and lipid content slightly decreased ( about 0. 1％ ). Free amino acid, soluble oarbohydrate and reducing sugar content increased but β-glucan content decreased remarkably during the germination process.关键词
燕麦/发芽/脂肪/淀粉/β-葡聚糖Key words
oat/ germination /lipid starch /β-gluean分类
农业科技引用本文复制引用
徐托明,田斌强,孙智达,谢笔钧..燕麦发芽过程中三大营养素的变化[J].天然产物研究与开发,2011,23(3):534-537,439,5.基金项目
"十一五"国家科技技支撑计划项目(2006BAD27B09) （2006BAD27B09）
