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当前位置: 首页 > 文章 > 荞麦芽菜营养成分分析评价 园艺学报 2003,30 (6) 739-741
Position: Home > Articles > Nutrient Evaluation of Buckwheat Seedling Acta Horticulturae Sinica 2003,30 (6) 739-741

荞麦芽菜营养成分分析评价

作  者：
陈鹏;李玉红;刘春梅;董育红
单  位：
西北农林科技大学园艺学院;陕西榆林农业学校;陕西省杂交油菜研究中心;西北农林科技大学生命科学学院
关键词：
荞麦;芽菜;抗营养因子;营养
摘  要：
对甜荞(Fagopyrum esculentum)‘榆荞1号’和苦荞(F.tartaricum)‘榆6-21’籽粒萌发过程中胰蛋白酶抑制剂活性及荞麦芽的营养成分进行分析评价。结果表明:荞麦籽粒氨基酸均衡,但籽粒中含有大量胰蛋白酶抑制剂。萌发10 d后,荞麦芽中胰蛋白酶抑制剂活性消失或仅存痕量。利用氨基酸比值系数法评价显示荞麦芽菜的氨基酸较籽粒更为均衡。芽苗中芦丁含量较籽粒增加4-6倍,芽苗中含有丰富的维生素及有机酸。萌发可提高荞麦的营养保健价值。
译  名：
Nutrient Evaluation of Buckwheat Seedling
作  者：
Chen Peng, Li Yuhong, Liu Chunmei, and Dong Yuhong (College of Life Science, College of Horticulture, Northwest Sci- Technology University ofAgriculture and Forestry, Yangling 712100, China; Shaanxi Yulin Agricultural School, Yulin 719000, China; Hybrid Rapeseed Research Center of Shaanxi Province, Dali 715105, China)
关键词：
Buckwheat; Seedling; Nutrition; Trypsin inhibitor
摘  要：
Germination effects on backwheat nutrition was studied. The results showed ' Yuqiao 1 ' (Fagopyrnm escvlentum) and 'Yu 6-21' (F. tartaricum) seeds contained large amount of trypsin inhibitor. After ten days germination there was almost no trypsin inhibitory activity in buckwheat seedling. Amino acid analysis showed that the essential amino acid of seedling were more equilibrium than that of the seeds and score of ratio coeffiient of amino acids (SRC) of ' Yu 6-21' was approximate to egg's, The SRC of 'Yuqiao 1' slightly surpassed that of egg's. The SRC of seedlings was higher than that of seeds. The seedling contain high level of vitamins and rutin content increased by four to six folds after 10 days germination. All evaluation results showed germination improved the nutrient value of buckwheat.

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