食品与发酵工业 >

2023 , Vol. 49 >Issue 16: 151 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029487

研究报告

氯化钙处理对发芽绿豆营养品质和抗氧化能力的影响

  • 靳晓琳 ,
  • 贾易天 ,
  • 张小梅 ,
  • 回传胤 ,
  • 田小雨 ,
  • 侯银臣 ,
  • 张一鸣
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  • 1(河南牧业经济学院 食品与生物工程学院,河南 郑州,450046)
    2(郑州工程技术学院 化工食品学院,河南 郑州,450044)
第一作者:博士,讲师(通信作者,E-mail:jinxiaolin217@163.com)

收稿日期: 2021-10-09

  修回日期: 2022-06-27

  网络出版日期: 2023-09-12

基金资助

河南省高等学校重点科研项目-技术研究(20B550005);河南省科技厅重点科技攻关项目(182102110126);河南牧业经济学院博士科研启动项目资助(2019HNUAHEDF027)

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Effects of calcium chloride treatment on nutritional components and antioxidant capacity of germinated mung bean

  • JIN Xiaolin ,
  • JIA Yitian ,
  • ZHANG Xiaomei ,
  • HUI Chuanyin ,
  • TIAN Xiaoyu ,
  • HOU Yinchen ,
  • ZHANG Yiming
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  • 1(Henan University of Animal Husbandry and Economy, School of Food and Biological Engineering, Zhengzhou 450046, China)
    2(Zhengzhou University of Technology, School of Chemical Engineering & Food Science, Zhengzhou 450044, China)

Received date: 2021-10-09

  Revised date: 2022-06-27

  Online published: 2023-09-12

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摘要

该文以绿豆为原料,研究不同钙含量对发芽绿豆营养品质和抗氧化活性的影响,供试钙离子浓度为0.5、2.0、5.0 mmol/L。结果表明,2 mmol/L氯化钙能显著促进绿豆芽菜生长,提高游离氨基酸、可溶性糖、总酚、总黄酮和抗坏血酸含量及抗氧化能力,且总酚含量、总黄酮、抗坏血酸含量与DPPH自由基清除能力和亚铁还原能力呈显著正相关。相关性结果表明,抗氧化能力主要与酚类物质和抗坏血酸含量有关,因此建议选取喷施2 mmol/L氯化钙,同时发芽时间为4 d的绿豆芽菜进行食用,此时绿豆芽的抗氧化物质和抗氧化能力较高,对人体最有益。

关键词： 氯化钙; 绿豆; 发芽; 营养成分; 抗氧化能力

本文引用格式

靳晓琳 , 贾易天 , 张小梅 , 回传胤 , 田小雨 , 侯银臣 , 张一鸣 . 氯化钙处理对发芽绿豆营养品质和抗氧化能力的影响[J]. 食品与发酵工业, 2023 , 49(16) : 151 -158 . DOI: 10.13995/j.cnki.11-1802/ts.029487

Abstract

The effects of different calcium contents on the nutritional quality and antioxidant activity of germinated mung beans were studied. The calcium concentrations were 0.5, 2.0, and 5.0 mmol/L, respectively. Results showed that 2 mmol/L calcium chloride could significantly promote the growth of mung bean sprouts and increase the contents of free amino acids, soluble sugar, total phenols, total flavonoids, and ascorbic acid. The contents of total phenols, total flavonoids, and ascorbic acid were significantly positively correlated with DPPH free radical scavenging ability and total reducing ability. The correlation results showed that the antioxidant capacity was mainly related to the content of phenolic substances and ascorbic acid. Therefore, it was recommended to choose mung bean sprouts spraying with 2 mmol/L calcium chloride and germinating for 4 days. At this time, mung bean sprouts had high antioxidant substances and antioxidant capacity, which was most beneficial to the human body.

Key words： calcium chloride; mung bean; germination; nutritional components; antioxidant capacity

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