添加微量元素对黑豆发芽过程中成分的影响

李圆圆; 田晨颖; 刘晓美; 李婷; 王笑; 高鹏; 代龙

doi:10.13386/j.issn1002-0306.2019.09.018

添加微量元素对黑豆发芽过程中成分的影响

Effects of Trace Elements Addition on Components in Germination of Black Beans

摘要

摘要: 目的:研究微量元素对黑豆发芽过程中成分变化的影响。方法:采用HPLC法对添加一定量微量元素Zn、Mn、Cu、Fe发芽的黑豆中大豆苷、染料木苷、大豆苷元和染料木素进行含量测定;采用紫外分光光度法对黑豆中总黄酮的含量进行测定;采用高效凝胶过滤色谱法对肽分子量分布进行测定;采用比色法对多肽、游离氨基酸和植酸进行含量测定;采用火焰原子吸收光谱法、电感耦合等离子体原子发射光谱法对微量元素进行含量测定。结果表明:添加微量元素对黑豆发芽过程中成分影响较明显,最终选定的微量元素浓度为:硫酸锌30 mg/L、硫酸锰20 mg/L、硫酸铜10 mg/L、硫酸亚铁20 mg/L。通过定量分析,黑豆添加微量元素发芽与清水发芽的黑豆16 d相比,异黄酮苷元增长了88.24%;游离氨基增加了87.29%;植酸含量则减少了30.86%。结论:黑豆添加微量元素发芽有利于异黄酮苷元、游离氨基酸等营养成分的生成,营养价值更高。

Abstract: Objective:To study the changes of components before and after micro germinating. Method:The contents of isoflavone aglycones and glycosides in micro black beans with added trace elements Zn,Mn,Cu and Fe were determined by HPLC. The content of total flavonoids in black bean was determined by ultraviolet spectrophotometry. Peptide molecular weight distribution was determined by high performance gel filtration chromatography.The content of peptides,free amino acids and phytic acid was determined by colorimetry.The contents of trace elements were determined by flame atomic absorption spectrometry and inductively coupled plasma atomic emission spectrometry.Results:The amount of trace elements added was ZnSO₄ 30 mg/L,MnSO₄ 20 mg/L,CuSO₄ 10 mg/L,FeSO₄ 20 mg/L.Through quantitative analysis,black beans added trace elements compared with black bean addeded with clear water. The content of isoflavone aglycones increased by 88.24%,the content of free amino acids increased by 87.29%,and the seed weight decreased by 30.86%.Conclusion:Black soybeans added with trace elements have higher nutritional value after germination。