燕麦发芽过程中三大营养素的变化

天然产物研究与开发 ›› 2011, Vol. 23 ›› Issue (3): 534-537.

燕麦发芽过程中三大营养素的变化

徐托明，田斌强，孙智达*，谢笔钧

华中农业大学食品科技学院，武汉 430070

收稿日期:2009-09-14 出版日期:2011-06-25 发布日期:2011-08-08
通讯作者: sunzhida@hzau.edu.cn
基金资助:
“十一五”国家科技技支撑计划项目（2006BAD27B09）

Changes of Three Main Nutrient During Oat Germination

XU Tuo-ming, TIAN Bing-qiang, SUN Zhi-da, XIE Bi-jun

College of Food Science and Technology in Huazhong Agricultural University,Wuhan 430070,China

Received:2009-09-14 Online:2011-06-25 Published:2011-08-08

摘要/Abstract

摘要：

为了丰富燕麦相关产品、充分利用中国现有稀缺的燕麦资源以及最大限度的挖掘裸燕麦的可利用性，对来自陕西的一个裸燕麦品种进行发芽六天的试验，并分析燕麦籽粒在发芽过程中三大营养素和β-葡聚糖含量的变化得出以下结果：在裸燕麦发芽过程中总氮含量和脂肪含量变化不明显，分别下降了0.2%和0.1%，发芽六天后淀粉含量从原种子的63.04%降至52.8%。但是游离氨基酸、可溶性糖和还原糖含量则增加很明显，β-葡聚糖含量相对于原燕麦种子本身含量来说在发芽过后下降幅度也较大，下降了约3%。这一结果说明燕麦发芽后其营养价值增加，但是基于β-葡聚糖功能特性的利用会有所降低。

关键词: 燕麦, 发芽, 脂肪, 淀粉, β-葡聚糖

Abstract:

Germination of cereals has been used for centuries to soften kernel structure, and in order to utilize oat seed sufficiently and increase nutrient content and availability of oat, one of hull-less oat seed from Shan xi province was analysed for three nutrients and β-glucan content. The results as follows: about 10% less starch and slightly less N was found in malted oat than in unmalted, and lipid content slightly decreased (about 0.1%). Free amino acid, soluble carbohydrate and reducing sugar content increased but β-glucan content decreased remarkably during the germination process.

Key words: oat, germination, lipid starch, β-glucan

徐托明，田斌强，孙智达，谢笔钧. 燕麦发芽过程中三大营养素的变化[J]. 天然产物研究与开发, 2011, 23(3): 534-537.

XU Tuo-ming, TIAN Bing-qiang, SUN Zhi-da, XIE Bi-jun. Changes of Three Main Nutrient During Oat Germination[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2011, 23(3): 534-537.

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