论文部分内容阅读
目的:分析比较迪西类型鹰嘴豆和鹰嘴豆芽微量元素含量。方法:用电感耦合等离子发射光谱仪分别测定迪西类型鹰嘴豆和鹰嘴豆芽微量元素的含量,分析比较二者微量营养元素含量的差异。结果:迪西类型鹰嘴豆经过发芽的自然生长过程,其Mg、Fe、Zn、Mn、Ti、V、Cu、Co等有重要生理活性的微量营养元素都有不同程度增加。结论:从微量元素角度分析,迪西类型鹰嘴豆芽比迪西类型鹰嘴豆本身有更高的营养价值,是开发鹰嘴豆食品的有效途径之一。
OBJECTIVE: To analyze and compare the trace element content of Desi chickpea and chickpea sprouts. Methods: The contents of trace elements in Dessert chickpea and chickpea sprouts were determined by inductively coupled plasma atomic emission spectrometry (ICP-IC), respectively. The differences of the contents of trace elements in the two samples were analyzed. Results: Diexi type chickpea germinated through natural process of growth, its Mg, Fe, Zn, Mn, Ti, V, Cu, Co and other important physiological activity of micronutrients have varying degrees of increase. Conclusion: From the point of view of trace elements, Desi-type chickpea sprouts have the higher nutritional value than the chickpea itself, which is one of the effective ways to develop chickpea food.