秦高一鑫,裴斐,赵立艳,胡秋辉,陈贵堂.豌豆发芽过程中营养功能成分和抗氧化活性的变化[J].中国粮油学报,2019,34(4):38-42
豌豆发芽过程中营养功能成分和抗氧化活性的变化
Study on Nutritional Quality and Antioxidant Activity of Germinated Pea
投稿时间:2018-07-19  修订日期:2018-12-14
DOI:
中文关键词:  豌豆  发芽 营养品质  抗氧化活性
英文关键词:Pea, germination, nutritional  quality, antioxidant  activity
基金项目:江苏现代农业产业技术体系建设专项资金资助(JATS[2018]288);江苏省粮油品质控制及深加工技术重点实验室开放性课题(LYPK2017002)。,
作者单位邮编
秦高一鑫 中国药科大学 211198
裴斐 南京财经大学 
赵立艳 南京农业大学 
胡秋辉 南京农业大学南京财经大学 
陈贵堂* 中国药科大学 211198
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中文摘要:
      比较了豌豆原料、0.5 cm芽长、5 cm芽长和10 cm芽长四种豌豆形态下的营养功能物质含量及抗氧化活性。结果发现,发芽过程对豌豆各营养功能物质的含量和抗氧化活性均有影响。随着豌豆幼苗的增长,水分含量呈不断上升趋势;可溶性糖含量先减少后增加;蛋白质和粗脂肪含量都呈先上升后下降的趋势,两者含量均在0.5 cm芽长时达到最大值;粗纤维和灰分含量都在发芽过程中持续下降;VC含量先上升后下降,在5 cm芽长时达到最大值;总酚含量、超氧化物歧化酶活力、过氧化物酶活力和总抗氧能力在发芽过程中均呈现上升趋势。这些结果表明发芽可以作为提升豌豆营养保健价值的重要手段。
英文摘要:
      In this experiment, dry peas were used as raw materials to determine and compare the nutrient content and antioxidant activity between pea pods, 0.5 cm shoot length, 5 cm shoot length, and 10 cm shoot length. The results showed that the germination process had an effect on the content and antioxidant activity of various pea nutrients. With the growth of pea seedlings, the water content showed a rising trend; the total sugar content decreased first and then increased; the protein and crude fat content showed a trend of first increase and then decrease, both of which reached the maximum at a 0.5 cm shoot length; Both crude fiber and ash content continued to decline during germination; VC content rose first and then decreased, reaching a maximum at 5 cm shoot length; total phenol content, SOD activity, POD activity and T-AOC show an upward trend during germination.The contents of nutritional substances and antioxidant activities of four pea forms including raw material, 0.5 cm, 5 cm and 10 cm sprouts length were compared. The results showed that the germination process affected the contents of nutritional substances and antioxidant activities of pea. The water contents of the pea sprouts were significantly increased during germination,and total soluble sugar were decreased first and then increased. However, the contents of protein and crude fat increased first and then decreased, and both reached the maximum value at 0.5 cm sprouts length. Both crude fiber and ash contents continued to decline during germination. The contents of vitamin C were increased first and then decreased, and reached the maximum value at the sprout length of 5 cm. Total phenol contents, SOD activity, POD activity and total antioxidant capacity showed an upward trend during the germination process. These results suggest that germination can be used as an important means to improve the nutritional and health value of pea.
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