以山毛豆、绿豆和黄豆为对象,研究豆类发芽过程中营养特性的变化。研究发现:在同一培养时间内,3种豆的VC含量都比未发芽前高,且基本都在3～5 d时有较大的增幅。山毛豆和绿豆的还原糖含量在发芽初期升高随后又下降,而大豆的还原糖含量在其发芽的过程中平稳地上升,在第7天时达到93 mg/g(DW)。大豆和绿豆的总糖含量在1～4 d逐渐增加,之后逐渐减少,而山毛豆总糖含量逐渐下降。山毛豆在发芽初期1～4 d,蛋白质含量持续上升,第4天蛋白质含量比未发芽前增加了33.75%,到第5天时开始平稳下降,但幅度很小。3种豆类的脂肪含量在发芽过程中都有不同程度的下降。

Tephrosia vogelii Hook.f,mung beans and soybeans were used to study changes of nutritional property during germination of these beans.The results showed that Vc contents of three varieties of beans after the same culture time were higher than that before germination.Their Vc contents exhibited greater increase during 3-5 d of germination.Reducing sugar contents of Tephrosia vogelii Hook.f and mung bean exhibited a initial rise followed by a decline during germination,but reducing sugar content of soybean increased steadily,which reached 9.38 g/100 g on the seventh day of germination.Total sugar content of Tephrosia vogelii gradually decreased,but total sugar contents of soybean and mung beans increased within 4 d of germination and decreased after the forth days.Protein content of Tephrosia vogelii increased within 4 d of germination and it increased by 33.75%.Fat contents of three beans decreased during germination.