普洱茶提取物处理可能是提高豆芽产量和营养价值的有效方法。
Pu-erh Tea Extract Treatment Could Be an Efficient Way to Enhance the Yield and Nutritional Value of Soybean Sprout.
机构信息
Department of Green Technology Convergence, Konkuk University, Chungju 27478, Korea.
International Institute of Research & Development, Kyungpook National University, Daegu 41566, Korea.
出版信息
Molecules. 2020 Aug 25;25(17):3869. doi: 10.3390/molecules25173869.
Soybean sprouts are one of the most inexpensive and nutritious food items that can be easily grown year-round. Several studies have been conducted to increase their yield and nutritional values. This study was carried out to examine the effects of Pu-erh tea extracts on the production and nutrients content of soybean sprouts. Soybean seeds were soaked in 1%, 2%, or 3% (/) tea extracts, or tap water, before keeping for sprout cultivation; the sprout samples were named PE-1, PE-2, PE-3, and the control, respectively. The sprout yields were increased by up to 17% in PE-2 and PE-3 than in the control. The vitamin C, total free amino acid, total mineral, total isoflavone, total polyphenol, and flavonoid contents as well as the antioxidant potentials of the tea extract-treated sprouts were higher than those of the control. The results indicated that pre-soaking soybean seeds in 2% Pu-erh tea extracts could offer an easy, inexpensive, and efficient way to improve the yield and nutritional value of soybean sprouts.
豆芽是最廉价和最有营养的食物之一，可以在一年中的任何时候轻松种植。已经进行了几项研究来提高它们的产量和营养价值。本研究旨在探讨普洱茶提取物对豆芽生产和营养成分的影响。将大豆种子浸泡在 1%、2%或 3%（/）的茶提取物或自来水中，然后进行发芽培养；将发芽的样本分别命名为 PE-1、PE-2、PE-3 和对照组。与对照组相比，PE-2 和 PE-3 中的豆芽产量最高可提高 17%。用茶提取物处理过的豆芽的维生素 C、总游离氨基酸、总矿物质、总异黄酮、总多酚和类黄酮含量以及抗氧化能力均高于对照组。结果表明，大豆种子在 2%普洱茶提取物中预浸泡可以提供一种简单、廉价和有效的方法来提高豆芽的产量和营养价值。
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