发芽前后薏苡仁中多糖含量变化分析

对4个品种薏苡(Coix lacryma-jobi L.var.ma-yuen Stapf)仁发芽前后的多糖含量进行测定,结果表明,不同品种薏苡仁中的多糖含量不同,发芽后各品种薏苡仁中多糖含量均有所上升,不同品种薏苡仁多糖含量的上升幅度也有较大差异.台安农种薏苡仁发芽前多糖含量最高,发芽后其多糖含量的上升幅度也最大,上升率高达24.86％;安国五谷的多糖含量在发芽前后都最低,但其上升幅度也较大,上升率为17.92％;临沂薏苡仁多糖舍量在发芽前后变化幅度最小,上升率仅为2.72％.

Analysis on the Change of Polysaccharide Content in Coix Seed before and after Germination

The changes of polysaccharide contents in the seeds of 4 Coix lacryma-jobi L.var.ma-yuen Stapf varieties before and after germination were determined.The results showed that the polysaccharide contents differed in different varieties;and they increased after germination in all varieties.However,the change range differed in different varieties.The polysaccharide content in Taiannongzhong seed was the highest before germination;and the rising amplitude was also the highest after germination(24.86%).The polysaccharides content in Anguowugu coix seed before and after germination was both the lowest;but the increase range was relatively high(17.92%).The increase rate of polysaccharide content in Linyi coix seed after germination was the lowest,which was just 2.72%.