藜麦种子萌发中营养物质变化的研究

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英文篇名：Changes of Nutritional Composition during Germination of Quinoa Seed 作者：苏艳玲 ; 张谨华 英文作者：SU Yanling;ZHANG Jinhua;School of Biological Science and Technology Jinzhong University; 关键词：藜麦 ; 萌发 ; 营养物质变化 英文关键词：quinoa;;germination;;nutrient changes 中文刊名：SPGY 英文刊名：The Food Industry 机构：晋中学院生物科学与技术学院; 出版日期：2019-02-20 出版单位：食品工业 年：2019 期：v.40;No.269 基金：晋中学院博士基金项目(2015210) 语种：中文; 页：SPGY201902052 页数：3 CN：02 ISSN：31-1532/TS 分类号：215-217

摘要

以山西静乐和秘鲁红、白、黑4个藜麦品种为研究试材,对种子萌发中营养物质的变化进行了研究,旨在探索藜麦萌发的最佳时间,并为藜麦芽类新型产品的开发提供一定的数据支持。结果表明:4个品种的藜麦种子在整个萌发过程中,蛋白质含量、还原糖含量、淀粉酶活力均呈上升趋势;氨基酸含量则先上升后下降,在第2天时达到最大值;脂肪含量在萌发中呈下降趋势。其中秘鲁红藜的营养品质略优于静乐白藜,而高于其余两个品种。通过对营养物质的综合分析,最终确定种子萌发第2天时营养较高。
        The changes of nutrients in seed germination were studied by using four quinoa varieties of Shanxi Jingle and Peru Red, White and Black. This paper aims to explore the best time for the germination of quinoa and provided some data support for the development of new product of quinoa malt. The results showed that the protein content, reducing sugar content and amylase activity were all increasing during the whole germination process. The amino acid content increased first and then decreased, reaching the maximum value in the second day. The fat content decreased during germination. The nutritional quality of Peru Red quinoa was slightly better than Jingle, and higher than that of the other two varieties. Through comprehensive analysis of nutrients, it was concluded that the seed germination was higher in the second day.

引文

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