食品与发酵工业 >

2020 , Vol. 46 >Issue 5: 83 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022141

研究报告

豆类种子及其芽苗菜的营养品质、功能性成分及抗氧化性研究

  • 赵天瑶 ,
  • 王丽云 ,
  • 姜宏伟 ,
  • 康玉凡
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  • (中国农业大学 农学院,北京,100193)
博士研究生(康玉凡教授为通讯作者,E-mail:yfkang@cau.edu.cn)

收稿日期: 2019-09-01

  网络出版日期: 2020-04-10

基金资助

国家现代农业产业技术体系建设专项(CARS-08)

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Nutritional quality, phenolic profile and antioxidant activity in legumes seedsand their sprouts

  • ZHAO Tianyao ,
  • WANG Liyun ,
  • JIANG Hongwei ,
  • KANG Yufan
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  • (College of Agronomy, China Agricultural University, Beijing 100193, China)

Received date: 2019-09-01

  Online published: 2020-04-10

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摘要

为阐明萌发对黑大豆(Glycine max)、红小豆(Vigna angularis)和豌豆(Pisum sativum L)的影响,研究了其种子及萌发后形成芽苗菜的生长特性(总质量、可食部分鲜重、可食率、苗长、含水量)、营养品质(粗蛋白和可溶性糖含量)、功能性成分(总酚、总黄酮含量)和抗氧化性(DPPH自由基清除力、ABTS自由基清除力、FRAP亚铁还原力)。结果表明,3个豆类种子中,黑大豆的营养品质、酚类含量和抗氧化性显著高于红小豆和豌豆。3个豆类芽苗菜以豌豆苗的总质量(12.83 g/10株)、苗长(16.02 cm)和含水量(93.82%)最高;黑大豆芽苗菜的可食部分鲜重(5.87 g/10株)和可食率(71.03%)最高;豌豆苗的可溶性糖含量(0.75 mg/g)、总黄酮含量(7.09 mg/g DW)最高;黑大豆芽苗菜的总酚含量(4.28 mg/g DW)最高、ABTS自由基清除力(110.39 μmol/g DW)和FRAP亚铁还原力(75.52 mmol/g DW)最强。萌发显著降低了3个豆类的可溶性糖含量,提高了粗蛋白含量;黑大豆萌发以后酚类含量和抗氧化性显著降低,而红小豆和豌豆萌发后显著提高了其酚类含量和抗氧化性。此外,酚类含量与抗氧化性之间存在着显著的正相关性。因此,黑大豆种子、红小豆芽苗菜和豌豆芽苗菜具有较高的营养价值,含有丰富的酚类物质和抗氧化性。

关键词： 豆类; 芽苗菜; 营养品质; 酚类含量; 抗氧化性

本文引用格式

赵天瑶 , 王丽云 , 姜宏伟 , 康玉凡 . 豆类种子及其芽苗菜的营养品质、功能性成分及抗氧化性研究[J]. 食品与发酵工业, 2020 , 46(5) : 83 -90 . DOI: 10.13995/j.cnki.11-1802/ts.022141

Abstract

The purpose of this study was to determine and compare a nutritional quality (crude protein content, soluble sugar content) and polyphenolic profile (total phenolic content, total flavonoid content), as well as antioxidant activities (DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power) between seeds and sprouts of three selected edible beans: black soybeans (Glycine max), adzuki beans (Vigna angularis), and peas (Pisum sativum L). It also evaluated for the growth characteristics (total weight, edible portion fresh weight, edible rate, hypocotyl height, moisture content) of three sprouts. The results showed that among the three legumes, the nutritional quality, phenolic content and antioxidant capacity of black soybean were significantly higher than that of adzuki beans and peas. The total weight (12.83 g/10 strain),hypocotyl height(16.02 cm) and moisture content (93.82%) of peas was the highest among the three sprouts, and the edible portion fresh weight (5.87 g/10 strain), edible rate (71.03%) of black soybeans was the highest. Among the samples, pea sprouts were characterized by the highest levels of soluble sugar content(0.75 mg/g), total flavonoids content (7.09 mg/g DW);black soybean sprouts were the richest in total phe-nolic content(4.28 mg/g DW),ABTS radical scavenging activity (110.39 μmol/g DW) and ferric reducing antioxidant power (75.52 mmol/g DW). Furthermore, the germination of three legumes sprouts significantly reduced the soluble sugar content and increased the crude protein content. Germination has been shown to be a very effective process to enhance the bioactive phenolic compounds and antioxidant activities of adzuki bean and pea, whereas black soybean shows a decrease. In addition, the investigations resulted in strong correlations between the contents of phenols and antioxidant activities. According to the results obtained in this study, black soybeans, germination of adzuki beans and pea seeds could be used as ingredients to obtain high-value legume flours for food formulation. The results of this study would provide a theoretical basis for the development of legumes and their sprouts.

Key words： legumes; sprouts; nutritional quality; phenolic contents; antioxidant activity

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