摘要
豆类种子及其萌发后形成的芽苗菜富含多种生物活性成分,本文综述近几年有关大豆、绿豆、红小豆、蚕豆、豌豆等多种豆类种子及其萌发过程中酚类、大豆异黄酮、γ-氨基丁酸和左旋多巴等功能性成分的研究,分别从结构与种类、植物体内合成途径、保健功能和代谢过程中的变化规律等方面对这些功能成分进行了综述,为豆类芽苗菜功能保健产品开发提供理论借鉴与技术参考。
Legumes seeds and their germinated products are rich in various bioactive compounds. This article summaried the research on functional components of phenolics, isoflavones, γ-aminobutyric acid and levodopa in legumes seeds including soybeans, mung beans, red beans, broad beans, peas, etc and their germinated products in recent years. Furthermore, structure and species, biosynthesis pathway, health functions and variation in the metabolic processes of the functional components of legumes and their germinated products were reviewed respectively, which provided agronomic traits and transgenic technology for the development of health products of bean sprouts.
出处
《中国食物与营养》
2012年第10期27-32,共6页
Food and Nutrition in China
基金
国家食用豆现代产业技术体系建设专项资金资助(项目编号:nycytx-18)
