荞麦发芽过程中植酸含量变化的研究
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摘要
在荞麦加工中,植酸含量与其营养效价密切相关。通过研究荞麦发芽温度、发芽时间等发芽条件对荞麦中植酸含量变化的影响。结果表明,在25℃的发芽温度下,苦荞和甜荞经过7 d的发芽过程,植酸含量均呈下降趋势。苦荞中植酸含量在发芽后的5 d降至最低,为5.02 mg/g,比萌发初期(0 d)降低了63.38%;甜荞中植酸含量在发芽后的3 d降至最低,为6.28 mg/g,比萌发初期(0 d)降低了57.99%。分析发芽荞麦籽粒不同部位植酸含量变化规律表明,在发芽过程中荞麦全谷物粉、荞麦麸皮及芯粉的植酸含量均呈下降趋势,其中荞麦麸皮中植酸含量最高,发芽后的植酸降低幅度最大。
In buckwheat processing,phytic acid content is closely related to its nutrient potency. This study focused on the effects of germination conditions such as germination temperature and germination time on the change of phytic acid content in buckwheat. The results showed that the phytic acid content of the tartary buckwheat and sweet buckwheatduring 7 d germinateat temperature of 25 ℃. The phytic acid content in tartary buckwheat decreased to the lowest on the 5 d after germination,which was 5.02 mg/g,lower 63.38% than the initial stage of germination(0 d). The content of phytic acid in sweet buckwheat decreased to the lowest on the 3 d after germination,which was 6.28 mg/g,lower 57.99% than the initial germination(0 d). The changes of phytic acid content in different parts of germinated buckwheat grain showed that the phytic acid content of buckwheat whole grain flour, buckwheat bran and buckwheatcore powder decreased during germination, and the phytic acid content of buckwheat bran was the highestthat has the largest reduction.
In buckwheat processing,phytic acid content is closely related to its nutrient potency. This study focused on the effects of germination conditions such as germination temperature and germination time on the change of phytic acid content in buckwheat. The results showed that the phytic acid content of the tartary buckwheat and sweet buckwheatduring 7 d germinateat temperature of 25 ℃. The phytic acid content in tartary buckwheat decreased to the lowest on the 5 d after germination,which was 5.02 mg/g,lower 63.38% than the initial stage of germination(0 d). The content of phytic acid in sweet buckwheat decreased to the lowest on the 3 d after germination,which was 6.28 mg/g,lower 57.99% than the initial germination(0 d). The changes of phytic acid content in different parts of germinated buckwheat grain showed that the phytic acid content of buckwheat whole grain flour, buckwheat bran and buckwheatcore powder decreased during germination, and the phytic acid content of buckwheat bran was the highestthat has the largest reduction.
引文
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[2]Lestiennel,Tcard-Vernie C,Mouquet C,et al.Effect ofsoaking whole cereal and legume seeds on iron,zinc andphytate contents[J].Food Chemistry,2005(4):421-425.
[3]常柳,段晓亮,欧阳妹虹,等.不同芽萌动状态对小麦粉和馒头品质的影响[J].中国粮油学报,2017,32(9):22-27.
[4]罗潇,莫德仪,田妍,等.杂交水稻穗发芽与穗萌动种子特征特性研究综述[J].作物研究,2007(S1):574-577.
[5]胡俊君,仪鑫,李红梅,等.苦荞发芽期不同部位的活性成分含量变化[J].食品研究与开发,2017,38(23):13-17,87.
[6]石磊,刘超,梁霞,等.萌发荞麦中芦丁和槲皮素含量变化的研究[J].食品研究与开发,2016,37(15):30-33.
[7]凌阿静.荞麦发芽过程中多酚变化及对HepG2细胞氧化损伤的保护作用[D].西安:陕西师范大学,2017.
[8]孙国娟,李晓东,金乾坤,等.苦荞麦芽复合保健饮料的研制[J].延边大学农学学报,2012,34(1):11-15.
[9]刘汉武.荞麦芽保健奶的生产技术[J].内蒙古科技与经济,2007(7):124-125.
[10]凌孟硕,唐年初,赵晨伟.萌发苦荞麦芽饮料的制备工艺研究[J].食品工业,2013,34(5):17-19.
[11]马麟,彭镰心,赵钢.我国苦荞芽菜生产及其食品开发研究进展[J].农产品加工,2015(21):64-67,71.
[12]胡亚军,姜莹,冯丽君,等.苦荞芽菜综合利用工艺探讨[J].陕西农业科学,2007(6):136-139.