Lisiewska Zofia, Korus Anna, Kmiecik Waldemar
Department of Raw Materials and Processing of Fruit and Vegetables, Faculty of Food Technology, Agricultural University of Kraków, 122 Balicka Street, PL-30-149 Kraków, Poland.
Nahrung. 2003 Dec;47(6):391-6. doi: 10.1002/food.200390088.
The level of chemical components was determined in seeds of grass pea (Lathyrus sativus L.), cv. Krab, harvested at a dry matter content between 25.9 and 49.6 g/100 g of the raw material, and divided into five degrees of maturity. The results presented suggest that, in general, with an increasing maturity of seeds, the level of the following components increased if related to fresh matter: starch, dietary fibre, acids, total and protein nitrogen, total amino acids and sulphur amino acids, ash and its alkalinity, magnesium, calcium, total phosphorus and phytic phosphorus, and thiamine. The following components were reduced: vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls. No such regularity could be found with respect to the accumulation of sugars, essential amino acids, and iron. By expressing the results in dry matter, increases were noted in starch, protein nitrogen, and thiamine. The content of sugars, total nitrogen, total amino acids, essential and sulphur amino acids, ash and its alkalinity, magnesium, phosphorus, vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls were reduced while that of dietary fibre, iron, calcium, and phytic phosphorus varied.
测定了草豌豆（Lathyrus sativus L.）品种Krab种子中的化学成分含量，这些种子收获时干物质含量为25.9至49.6克/100克原料，并分为五个成熟度等级。呈现的结果表明，总体而言，随着种子成熟度的增加，如果以鲜重计，以下成分的含量会增加：淀粉、膳食纤维、酸、总氮和蛋白质氮、总氨基酸和硫氨基酸、灰分及其碱度、镁、钙、总磷和植酸磷以及硫胺素。以下成分的含量会降低：维生素C、核黄素、类胡萝卜素、β-胡萝卜素和叶绿素。关于糖、必需氨基酸和铁的积累，未发现此类规律。以干物质表示结果时，淀粉、蛋白质氮和硫胺素的含量增加。糖、总氮、总氨基酸、必需和硫氨基酸、灰分及其碱度、镁、磷、维生素C、核黄素、类胡萝卜素、β-胡萝卜素和叶绿素的含量降低，而膳食纤维、铁、钙和植酸磷的含量则有所变化。
