绿豆发芽过程中营养成分的变化

通过对绿豆发芽过程中营养成分含量的变化进行分析，结果表明脂肪和还原糖含量随时间的延长而下降，而蛋白质、维生素A、维生素C和异黄酮含量在发芽后均较未发芽时增加。其中维生素A和维生素C的含量增加最多，维生素A含量在7d内增幅92．42％，维生素C含量则由0增加至9．66rag／100g，蛋白质含量增加也较多，由25．01g／100g增加至42．15g／100g，脂肪含量在7d内下降27．78％，还原糖含量在第1天时达到最大值0．82g／100g，以后又逐渐减少，发芽到第7天时降至0．48g／100g，异黄酮含量在第4天时达到最大值0．78g／100g，以后略有下降。

The Contents Changes of Nutritional Composition During Mung bean Germination

The contents changes of nutritional composition during mung bean germination were studied. The results showed that fat and reducing sugar content decreased with time, but protein, vitamin A, vitamin C and isoflavone content all increased. The contents of vitamin A and vitamin C increased the most, vitamin A content increased 92.42%, vitamin C content increased from 0 to 9.66 mg/100g within seven days respectively, protein content was also more increased, it was from 25.01 g/100g to 42.15 g/100g and fat content decreasing 27.78% within seven days respectively, reducing sugar content showed a maximum was 0.82 g/100g after germinating a day and then reduced gradually, isoflavone content showed a maximum was 0.78 g/100g after germinating four days and then a slight decline.