食品与机械2017，Vol.33Issue(5)：54-58,5.DOI:10.13652/j.issn.1003-5788.2017.05.011
藜麦萌芽期营养与功能成分的动态变化
Dynamic Changes of nutrational and functional Ingredients During Germination of Quinoa
摘要
Abstract
The changes of bud length, germination rate, protein, amino acid, crude fat, starch, ash content, total flavonoids, total polyphenols, γ-aminobutyric acid and saponin content were investigatedduring the period of sprouting.The rate of germination could reach 80% after 24 hours.There was a decreasing tendency on the content of protein, total ash and total starch, while the crude fat content displayed a trend of increasing, and the variation were 64%, 41%, 49% and 28% respectively.The composition of amino acids had no obvious change, but the proportion of total essential amino acids (TEAA) to total content of amino acids (TAA) increased from 35% to 38%;Polyphenols and flavonoids content were dropping after increasing firstly, then decreasing, the peak values were 1.76 mg/g and 2.8 mg/g after sprouting 36 hours and 60 hours respectively.From early stages of germination to 72 hours, the content of γ-aminobutyric acid (GABA) was rising continuously to the highest (185.6 mg / 100 g, 3.4 times of not sprout quinoa), then followed by a slightly decline.Saponins content dropped rapidly at the beginning of the germination (6 hours), kept steady during 6~42 hours and then up to highest content (7.80 mg/g) after sprouting of 96 hours, it began to decline after 120 h.关键词
藜麦/萌芽/营养成分/功能成分/动态变化Key words
quinoa/germination/nutrients/functional component/dynamic changes引用本文复制引用
黄金,秦礼康,石庆楠,文安燕..藜麦萌芽期营养与功能成分的动态变化[J].食品与机械,2017,33(5):54-58,5.基金项目
六盘水市级科技计划项目(编号:52020-2015-02) （编号:52020-2015-02）
