| 摘要: |
| 为筛选出生产富硒绿豆芽最适宜的喷施浓度，采用不同浓度（0.00、0.06、0.19、0.38和0.57 mmol/L）纳米硒喷施处理绿豆芽，测定其生长指标（根长、下胚轴长和下胚轴茎粗）、营养指标（可溶性糖、可溶性蛋白和抗坏血酸）、抗氧化酶活性（超氧化物歧化酶和过氧化物酶）、酚类含量（总酚和总黄酮）、ABTS自由基清除力及硒含量。结果表明：纳米硒对绿豆芽生长具有双重效应，低浓度纳米硒能够促进生长，高浓度纳米硒对绿豆芽有毒害作用，会抑制其正常生长。0.19 mmol/L浓度纳米硒喷施处理绿豆芽的效果最佳，其下胚轴茎粗比对照提高2.91%，下胚轴长提高38.70%；可溶性蛋白、可溶性糖及抗坏血酸含量分别增加31.67%、51.18%和44.32%；超氧化物歧化酶（SOD）和过氧化物酶（POD）活性分别提升108.04%和59.45%；同时总酚、总黄酮含量分别提高了88.37%和26.81%。而且0.19 mmol/L纳米硒喷施处理绿豆芽中硒含量为3.04 mg/kg，在安全标准范围内。因此，生产富硒绿豆芽以0.06~0.19 mmol/L纳米硒浓度喷施最佳。 |
| 关键词: 绿豆芽 纳米硒 营养特性 抗氧化性 |
| DOI：10.11841/j.issn.1007-4333.2019.05.05 |
| 投稿时间：2018-05-21 |
| 基金项目:国家现代农业（食用豆）产业技术体系建设专项（CARS-08） |
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| Effect of nano-selenium spraying on the growth characteristics, nutritional quality,phenolics content and antioxidant activity of mung bean sprouts |
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WANG Youcheng, ZHAO Tianyao, CHANG Shumin, LI Shaohua, PANG Xiaojie, ZHENG Linlin, KANG Yufan
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| (College of Agronomy and Biotechnology, China Agricultural University, Beijing 100193, China) |
| Abstract: |
| In order to screen out the most suitable spraying concentration of selenium-rich mung bean sprouts,different concentrations of nano-selenium (0.00、0.06、0.19、0.38 and 0.57 mmol/L) were applied to mung bean sprouts,its growth indicators (root length,hypocotyl length,and crude hypocotyl),nutritional parameters (soluble sugar,soluble protein,ascorbic acid),oxidation resistance,oxidase activity (superoxide dismutase,peroxidase),phenol content (total phenols,total flavonoids),ABTS free radical scavenging power,and selenium content were investigated.The results indicated that nano-selenium had dual effects on the growth of mung bean sprouts,which means nano-selenium of low concentration can promote growth.However,higher concentration of nano-selenium had a toxic effect on mung bean sprouts,which inhibited its normal growth.The concentration of 0.19 mmol/L displayed optimum effects on the growth of mung bean sprouts:Compared with the control,the crude hypocotyls and hypocotyls length increased by 2.91% and 38.70% respectively;The contents of soluble protein,soluble sugar and ascorbic acid increased by 31.67%,51.18% and 44.32%,respectively;The activities of SOD and POD increased by 108.04% and 59.45%,respectively;It was also observed that the contents of total phenols and total flavonoids increased by 88.37% and 26.81%,respectively; The concentration of selenium in the mung bean sprouts with being treated at 0.19 mmol/L concentration was 3.04 mg/kg, which was within the safety standards.In conclusion,nano-selenium spraying concentration at 0.19 mmol/L was optimal for the production of selenium-enriched mung bean sprouts. |
| Key words: mung bean sprouts nano-selenium nutritional proprties antioxidant activity |
