诱导绿豆萌芽方法初探
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摘要
经试验研究表明:采取不同的温度和时间,对诱导绿豆萌芽提高γ-氨基丁酸含量具有显著差异。文章就近年来开展的绿豆品种择优、绿豆萌芽环境控制和诱导绿豆萌芽提高γ-氨基丁酸含量之研究,进行了总结与探讨。旨在为开发富含γ-氨基丁酸的食品基料,复配老年型功能性食品,预防老年性脑功能障碍提供新的途径。该技术的进一步研究开发对于充分发挥当地丰富的绿豆种质资源优势,具有一定的产业化发展潜力。
According to the experimental study, different temperature and time were adopted, which showed significant difference in the content of γ-aminobutyric acid induced by green bean sprout.This paper summarized and discussed the research work of green bean variety selection, green bean sprout environment control and inducing green bean sprout to improve the content of γ-aminobutyric acid in recent years.The aim of this study is to provide a new way for the development of food base materials rich in γ-aminobutyric acid, complex and old functional foods, and prevention of senile brain dysfunction.The further research and development of this technology has the potential of industrialization development for the full play of the local abundant green bean germplasm resources advantage.
According to the experimental study, different temperature and time were adopted, which showed significant difference in the content of γ-aminobutyric acid induced by green bean sprout.This paper summarized and discussed the research work of green bean variety selection, green bean sprout environment control and inducing green bean sprout to improve the content of γ-aminobutyric acid in recent years.The aim of this study is to provide a new way for the development of food base materials rich in γ-aminobutyric acid, complex and old functional foods, and prevention of senile brain dysfunction.The further research and development of this technology has the potential of industrialization development for the full play of the local abundant green bean germplasm resources advantage.
引文
[1]张岚,周娟,沈婷玉.绿豆发芽条件对γ-氨基丁酸含量的影响[J].吉林医药学院学报.2016(05).
[2]宁初光,唐青涛,黄延盛,吴小勇.“食品工业新技术与新进展”学术研讨会暨2014年广东省食品学会年会论文集:富含γ-氨基丁酸的绿豆的制备工艺研究[G].广州,2014.
[3]林伟静,曾志红,钟葵,等.不同品种绿豆的淀粉品质特性研究[J].中国粮油学报,2012(7).
[4]范保杰,王宝强,刘长友,等.高产早熟绿豆新品种冀绿10号的选育[J].河北农业科学,2013(01).
[5]汪旭,陈野.绿豆萌芽过程营养成分变化规律[J].食品研究与开发,2015(9).
[2]宁初光,唐青涛,黄延盛,吴小勇.“食品工业新技术与新进展”学术研讨会暨2014年广东省食品学会年会论文集:富含γ-氨基丁酸的绿豆的制备工艺研究[G].广州,2014.
[3]林伟静,曾志红,钟葵,等.不同品种绿豆的淀粉品质特性研究[J].中国粮油学报,2012(7).
[4]范保杰,王宝强,刘长友,等.高产早熟绿豆新品种冀绿10号的选育[J].河北农业科学,2013(01).
[5]汪旭,陈野.绿豆萌芽过程营养成分变化规律[J].食品研究与开发,2015(9).