Wei Yingying, Wang Xingxing, Shao Xingfeng, Xu Feng, Wang Hongfei
College of Food and Pharmaceutical Sciences Ningbo University Ningbo China.
Food Sci Nutr. 2019 Nov 14;7(12):4037-4044. doi: 10.1002/fsn3.1269. eCollection 2019 Dec.
Mung bean seeds were soaked in 0.5 g/L of sucrose solution for 24 hr at 25°C and sprayed with this solution every 12 hr during the germination for 5 days. Our results showed that exogenous sucrose significantly increased vitamin C content throughout germination, and sucrose-treated sprouts had 23% more vitamin C (20.8 mg/100 g FW) than in control sprouts on day 5. This may be related to higher levels of glucose and l-galactono-1, 4-lactone dehydrogenase activity seen in the treated group versus the control. Total phenolic content and activities of superoxide dismutase, catalase, and ascorbate peroxidase were significantly higher in sucrose-treated mung bean sprouts than the controls, which contributed to the higher antioxidant activity in sucrose-treated sprouts. These results indicate that exogenous sucrose treatment increases the content of vitamin C and total phenolics, and enhances the antioxidant activity in mung bean sprouts. It suggests that exogenous sucrose treatment could be an effective technique for producing mung bean sprouts with more vitamin C and higher antioxidant capacity.
将绿豆种子在25℃下于0.5 g/L蔗糖溶液中浸泡24小时，并在发芽的5天内每隔12小时用该溶液喷洒一次。我们的结果表明，外源蔗糖在整个发芽过程中显著增加了维生素C的含量，在第5天，经蔗糖处理的豆芽比对照豆芽的维生素C含量高23%（20.8 mg/100 g鲜重）。这可能与处理组相对于对照组中较高水平的葡萄糖和L-半乳糖-1,4-内酯脱氢酶活性有关。经蔗糖处理的绿豆芽中总酚含量以及超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶的活性均显著高于对照组，这导致经蔗糖处理的豆芽具有更高的抗氧化活性。这些结果表明，外源蔗糖处理增加了维生素C和总酚的含量，并增强了绿豆芽的抗氧化活性。这表明外源蔗糖处理可能是一种生产具有更多维生素C和更高抗氧化能力的绿豆芽的有效技术。
