摘要
以蚕豆为研究对象,探讨发芽过程中植酸和铁在蚕豆不同部位含量分布及变化情况。用分光光度法测定植酸和铁的含量。植酸随发芽时间延长其含量不断减少,发芽至第8天,子叶中植酸含量减少50%。在发芽过程中,铁含量在子叶中最高,其次是胚轴,而胚根和胚芽中含量最低。蚕豆发芽过程中铁的化学价态发生改变,其中有利于人体吸收的二价铁的比例显著增加。因此,通过发芽处理可提高蚕豆中铁的生物利用度。
Phytic acid and iron contents in faba bean fractions during germination were determined by spectrometrically. Germination was an effective approach to reduce phytic acid in the cotyledon and phytic acid was removed by 50% in the cotyledon of faba bean on the 8th day during germination. The cotyledon had the highest Fe content, which was followed by radicle, embryonic axe and plumula. During faba bean germination, the content of soluble iron and ferric iron revealed an obvious increase. Therefore, germination is a good way to improve iron bioavailability in faba bean by increasing the amounts of soluble iron and ferrous iron.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期237-241,共5页
Food Science
基金
国家自然科学基金项目(31201318)
金陵科技学院博士科研启动基金项目(jit-b-201205)
关键词
蚕豆
植酸
铁
发芽
fababean
phyticacid
iron
germination
