| 萌发对荞麦营养成分的影响研究 |
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| 引用本文： | 蔡马.萌发对荞麦营养成分的影响研究[J].西北农业学报,2004,13(3):18-21. |
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| 作者姓名： | 蔡马 |
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| 作者单位： | 仲恺农业技术学院农学系,广东广州,510225 |
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| 摘 要： | 对荞麦籽粒和萌发过程中及10d的荞麦芽的营养成分及抗营养因子进行分析比较表明:甜荞(Fagopyrumesculentum)和苦荞(F.tartaricum)籽粒氨基酸均衡,但籽粒中含有大量胰蛋白酶抑制剂。萌发10d后,荞麦芽中胰蛋白酶抑制剂活性消失或仅存痕量,荞麦芽苗的氨基酸更为均衡,氨基酸比值系数分(SRC)升高,榆6-21的SRC值接近鸡蛋。苦荞和甜荞总黄酮含量较籽粒分别增加1.76倍和2.33倍,高效液相色谱分析发现芦丁含量较籽粒分别增加4.1倍和6.5倍。萌发对荞麦的营养品质有明显的改良作用。
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| 关 键 词： | 荞麦芽苗 抗营养因子 营养 黄酮 |
| 文章编号： | 1004-1389(2004)03-0018-04 |
| 收稿时间： | 2004/2/5 0:00:00 |
| 修稿时间： | 2004年2月5日 |
Effect of Germinating on the Nutrient Value of Buckwheat |
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| CAI Ma.Effect of Germinating on the Nutrient Value of Buckwheat[J].Acta Agriculturae Boreali-occidentalis Sinica,2004,13(3):18-21. |
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| Authors: | CAI Ma |
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| Institution: | Department of Agronomy, Zhongkai Agrotechnical College, Guangzhou, Guangdong 510225, China |
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| Abstract: | Effect of germination on backwheat nutrition was studied.The results showed Yuqiao No.1 (Fagopyrum esculentum) and Yu 6-21(F. tartaricum)seeds contained high level of trypsin inhibitor.Ten days germination after there was almost no trypsin inhibitory activity in buckwheat seedling. Score of ratio coefficient of amino acids (SRC)was employed to evaluate the nutrient value of the protein in seeds and seedling, the results showed that the essential amino acid of seedling were more equilibrium than that of the seeds, The flavones content analysis showed flavones content increased by (1.76) folds in Yuqiao No.1, 2.33 folds in Yu 6-21 ten days after germination,the high performance liquid chromatography showed the rutin content increased by 4.1 and 6.5 folds respectively. All these evaluation results showed germination improved the nutrient value of buckwheat. |
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| Keywords: | Buckwheat seedling Antinutrient factor Nutrition Flavones |
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