江汉大学学报（自然科学版）

凝集素、皂苷、植酸和胰蛋白酶抑制剂是菜豆中主要的抗营养因子。以矮生和蔓生两种生长习性的菜豆豆荚为材料,测定了其6个发育时期抗营养因子的变化规律。结果表明:两个品种的豆荚发育期,植物凝集素含量及胰蛋白酶抑制剂活性均呈上升趋势,在21²8 d达到峰值。矮生及蔓生菜豆凝集素含量分别从0.35 mg/g和0.36 mg/g上升到0.92 mg/g和0.54 mg/g,胰蛋白酶抑制剂活性分别从0.18 TIU/g和0.50 TIU/g上升到5.02 TIU/g和4.68 TIU/g;而皂苷和植酸含量均呈下降趋势,矮生和蔓生菜豆皂苷含量分别从55.21 mg/g和43.33 mg/g下降到18.90 mg/g和11.79 mg/g;植酸含量分别从15.07 mg/g和14.57 mg/g下降到14.33 mg/g和12.19 mg/g。综合形态发育及抗营养因子的变化规律发现,花后14²1 d豆荚趋于成熟,抗营养因子含量较低,食用较佳;花后28 d籽粒发育饱满,抗营养因子含量较高,食用此时期豆荚及籽粒时应充分烹饪,降低抗营养因子的影响,提高营养价值。

Lectin,saponins,phytic acid and trypsin inhibitor are main anti-nutritional factors in common beans.Dynamic changes of these anti-nutritional factors were studied by determining their levels in dwarf and trail common bean pods on 6 growth periods.The results showed that levels of lectin and trypsin inhibitors increased during the whole growth periods in both common bean varieties,reached the peak at 21-28 days. For lectin from 0. 35 mg/g to 0. 92 mg/g and from 0. 36 mg/g to 0. 54 mg/g,andfor trypsin inhibitor from 0. 18 TIU/g to 5. 02 TIU/g and from 0. 50 TIU/g to 4. 68 TIU/g,in dwarf andtrail common beans respectively. Levels of saponins and phytic acid showed a general downward trend,with the former decreased from 55.21 mg/g to 18.90 mg/g in dwarf common beans and from 43.33 mg/g to 11.79 mg/g in trail ones,and the latter from 15.07 mg/g to 14.33 mg/g in dwarf common beans and from 14.57 mg/g to 12.19 mg/g in trail ones.14-21 days after blossom,both common beans were of appropriate ripeness and contained relatively lower anti-nutritional factors,and were fit for harvest.28 days after blossom,both common beans were fully ripened with high levels of anti-nutritional factors,and needed thorough cooking before served.