发芽条件对绿豆芽生长特性和营养品质的影响
Effects of germination conditions on growth characteristics and nutrition of mung bean sprout

考察浸泡温度、发芽温度和淋水频率等培育条件对绿豆芽的生长特性和营养品质的影响。结果表明，浸泡温度、发芽温度和淋水频率对豆芽的生长特性和营养品质都有显著影响(P<0.05)。在较高温度(40℃)下浸泡绿豆，培育的绿豆芽鲜质量大、胚轴长且水溶性糖、游离氨基酸和γ-氨基丁酸含量高。在较高环境温度(30～35℃)下培育的豆芽胚轴长，但是轴径小。随着喷淋频率的降低，豆芽鲜质量、胚轴长、轴径逐渐降低，水溶性糖含量先降低后增加，游离氨基酸含量先增加后降低，γ-氨基丁酸含量交替式变化。绿豆芽的适宜培育条件为：绿豆在40℃下浸泡5 h，发芽温度控制为25～30℃，喷淋水间隔时间为1 h。
Effects of soaking temperature,cultivation temperature and watering frequency on the growth characteristics and nutrition of mung bean sprout were investigated. Growth characteristics and nutrition of mung bean sprout were significantly affected by soaking temperature,cultivation temperature and watering frequency (P<0.05). When the bean was soaked at higher temperature (40℃),body weight of the cultivated mung bean sprout was heavier,hypocotyl was longer,contents of free amino acid (FAA),water soluble sugar (WSS) and γ-aminobutyric acid (GABA) were higher. The hypocotyl was longer while the diameter was smaller when the bean was cultivated in the relatively higher temperature (30-35℃). When the watering frequency decreased,weight,hypocotyl length and diameter decreased,WSS content decreased first and then increased,FAA content increased first and then decreased,GABA content was fluctuated. The optimal germination conditions of mung bean sprout were soaking bean at 40℃ for 5 h,with cultivation temperature of 25-30℃ and watering once per hour.