对山毛豆发芽过程中营养成分含量的变化进行分析。结果表明:脂肪和还原糖含量随时间的延长而下降,而蛋白质、VC和异黄酮含量在发芽后均较未发芽时增加。其中VC的含量增加最多,从第4天到第5天增幅达到了200%,蛋白质含量在发芽初期持续上升,第4天的时候达到最大值349.1 mg/g,还原糖含量在第4天时达到最大值64.1 mg/g,以后又逐渐减少,到了第9天下降至46.1 mg/g。脂肪的含量在1-4 d下降得较快,在第4天的时候下降幅度达到24.48%。总糖含量在第2天下降幅度达28.92%。第9天下降至6.82%,比发芽前减少38.56%。异黄酮含量在发芽4 d时达到最大7.8 mg/g,以后有缓慢下降。

The nutritional changes during Tephrosia candida germination were studied.The results showed that fat and reducing sugar content decreased with germination,but protein,vitamin C and isoflavone were all increased.The contents of vitamin C increased the most,from 0 to 200% within 4-5 days;protein content increased to 349.1mg/g and reducing sugar content showed a maximum at 64.1 mg/g within 4 days and then gradually reduced to 46.1mg/g at the 9th day.Fat content decreased 24.48% within four days,All sugar content reduced gradually to 6.82 g/100 g at the 9th day.Isoflavone content showed a maximum at 7.8 mg/g after germinating four days and then had a slight decline.