| 萌发提升亚麻籽营养品质的研究 |
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| 引用本文： | 王笑园,庄聪雅,王宇晓,王坤立,倪元颖.萌发提升亚麻籽营养品质的研究[J].食品工业科技,2018,39(12):316-319,333. |
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| 作者姓名： | 王笑园 庄聪雅 王宇晓 王坤立 倪元颖 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院, 国家果蔬加工工程技术研究中心, 北京 100083 |
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| 基金项目： | 果蔬中心发展建设(2414001)。 |
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| 摘 要： | 为了探究亚麻籽萌发后的品质变化以及实现亚麻籽芽苗这种新型资源产品的高值化加工利用,本文从蛋白质、脂肪、氨基酸、维生素、矿物质、氢氰酸等组分含量角度出发,对比分析了亚麻籽萌发前后的营养成分。结果表明,亚麻籽经萌发处理后,氰化物的含量减少8.95%,蛋白质含量增加了57.77%,脂肪含量下降了23.60%,氨基酸总量增加了61.67%,必需氨基酸总量增加了62.77%,维生素C含量大幅提高,高达77.37 mg/100 g,钾钙镁等矿物质总含量增加为原来的126%。萌发能使亚麻籽营养品质得到提升。
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| 关 键 词： | 亚麻籽 亚麻籽芽苗 萌发 营养品质 对比 |
| 收稿时间： | 2017-09-27 |
Effect of flaxseed germination on nutritional quality |
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| WANG Xiao-yuan,ZHUANG Cong-ya,WANG Yu-xiao,WANG Kun-li,NI Yuan-ying.Effect of flaxseed germination on nutritional quality[J].Science and Technology of Food Industry,2018,39(12):316-319,333. |
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| Authors: | WANG Xiao-yuan ZHUANG Cong-ya WANG Yu-xiao WANG Kun-li NI Yuan-ying |
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| Affiliation: | National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | In order to study the quality changes in the process flaxseeds' germination and achieve the high value-added utilization of the new resource product-flaxseed sprout. By measuring the content of protein,fat,amino acids,vitamins,minerals and cyanide,the contents of nutrient composition of flax seed germination before and after were analyzed. The results showed that after germination the cyanide content reduced by 8.95%,the fat content decreased by 23.60%,the protein content increased by 57.77%,the total number of amino acid increased by 61.67%,the total amount of essential amino acids increased by 62.77%. And the content of vitamins increased substantially,up to 77.37 mg/100 g. And minerals including Ca,Mg,K,Zn and Cu increased by 126%. Germination could improve the nutritional value of flaxseed. |
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