食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 202 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038561

研究报告

发芽时间对藜麦芽菜营养和功能成分的影响

  • 李鑫鹏 ,
  • 李占蓉 ,
  • 李雪姣 ,
  • 温文君 ,
  • 王晓闻
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  • 1(山西农业大学 食品科学与工程学院,山西 晋中,030801)
    2(山西省后稷实验室,山西 太原,030031)
第一作者:硕士研究生(王晓闻教授和温文君副教授为共同通信作者,E-mail:wwxw11@163.com;wwj9196@163.com)

收稿日期: 2024-01-11

  修回日期: 2024-03-28

  网络出版日期: 2025-02-14

基金资助

山西省重点研发计划(201903D211006);山西省基础研究计划(20210302124509)

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Effect of germination time on nutritional and functional components of quinoa sprouts

  • LI Xinpeng ,
  • LI Zhanrong ,
  • LI Xuejiao ,
  • WEN Wenjun ,
  • WANG Xiaowen
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  • 1(College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China)
    2(Houji Laboratory in Shanxi Province, Taiyuan 030031, China)

Received date: 2024-01-11

  Revised date: 2024-03-28

  Online published: 2025-02-14

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摘要

为了进一步开发藜麦的其他加工方式,提高其营养价值,该试验采用水培的方式培育藜麦芽菜。通过比较不同采收时间下藜麦芽菜中成分的区别,探究发芽时间对藜麦芽菜营养和功能成分的影响,确定适宜的采收时间。以藜麦为原料,采用水培的方式培育藜麦芽菜,从发芽开始,在0、12、24、36、48、60、72、84、96 h采样,对其中的营养成分和功能成分进行检测。与藜麦籽粒相比,发芽后的藜麦芽菜营养和功能成分的含量都发生了改变。除木质素被酶解使细胞壁结构松弛促进发芽、脂质和淀粉作为能量供应被消耗含量降低以外,其余成分含量(还原糖、蛋白质、抗坏血酸、多酚、黄酮、皂苷、γ-氨基丁酸、原果胶、纤维素)较未发芽的藜麦籽粒均有一定程度升高。通过分析整个发芽过程,发现藜麦芽菜在发芽36 h后,可以积累含量较高的营养成分,此时脂肪含量为7.08 g/100 g,淀粉含量为47.54 g/100 g,蛋白质含量为14.75 g/100 g;发芽84 h后,可以积累含量较高的功能成分,此时抗坏血酸含量为0.134 mg/g,多酚含量为2.90 mg/g,黄酮含量为3.33 mg/g,皂苷含量为31.99 mg/g,γ-氨基丁酸含量为0.896 mg/g。在实际生产中,可以根据生产需求来控制发芽时间,得到符合预期品质的藜麦芽菜。

关键词： 藜麦; 芽菜; 营养成分; 功能成分

本文引用格式

李鑫鹏 , 李占蓉 , 李雪姣 , 温文君 , 王晓闻 . 发芽时间对藜麦芽菜营养和功能成分的影响[J]. 食品与发酵工业, 2025 , 51(2) : 202 -209 . DOI: 10.13995/j.cnki.11-1802/ts.038561

Abstract

To develop other processing methods of quinoa and improve its nutritional value, this experiment adopted hydroponics to cultivate quinoa sprouts.The effects of germination time on nutritional and functional components of quinoa sprouts were studied by comparing the difference of components in quinoa sprouts under different harvesting time, and the appropriate harvesting time was determined.Quinoa was used as raw material to grow quinoa sprouts by hydroponics.Samples were collected at 0, 12, 24, 36, 48, 60, 72, 84, and 96 h from germination to detect the content of nutritional and functional components.Compared with quinoa seeds, the contents of nutrition and functional components of quinoa sprouts after germination were changed.The lignin was reduced by enzymatic hydrolysis to relax cell wall structure and promote germination, and the contents of lipids and starch as energy supply were decreased.The contents of other components (reducing sugar, protein, ascorbic acid, polyphenols, flavonoids, saponins, γ-aminobutyric acid, protopectin, and cellulose) were increased, compared with quinoa seeds.During the germination, quinoa sprouts germinated for 36 h could accumulate higher contents of nutritional components.The content of fat, starch and protein was 7.08, 47.5, and 14.75 g/100 g after 36 h of germination.After 84 h of germination, functional components with higher content could be accumulated, and the content of ascorbic acid was 0.134 mg/g, polyphenol content was 2.90 mg/g, flavonoid content was 3.33 mg/g, saponin content was 31.9 mg/g, and γ-aminobutyric acid content was 0.896 mg/g.In food industry, the germination time could be controlled according to production needs to obtain quinoa sprouts with expected quality.

Key words： quinoa; sprouts; nutritional components; functional components

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