콩나물의 무기이온 및 비타민 함량

• 영문명: Contents of Minerals and Vitamines in Soybean Sprouts
• 발행기관: 한국작물학회
• 저자명: 윤정은(Jung-Eun Youn) 김희선(Hee-Seon Kim) 이경애(Kyong-Ae Lee) 김용호(Yong-Ho Kim)
• 간행물 정보: 『한국작물학회지』제56권 제3호, 226~232쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.09.30

영문 초록

Soy sprouts cultured in a lab with five soybean cultivars and three commercial soy sprouts purchased in a market were investigated to compare the mineral and vitamine contents. In case of minerals, K, Ca, Mg, and Na were found as major minerals and a small quantity of Fe, Zn, Mn, and Cu was also analyzed in soy sprout. The all minerals were distributed in the cotyledon and the hypocotyl but their concentration orders were different between in cotyledon and in hypocotyl. After boiling, much of minerals eluted in water, the pattern of release of the minerals from the soy sprout to water was similar in all soy sprouts. The vitamin C was concentrated a great amount in hypocotyl than in cotyledon whereas vitamin B was found in the cotyledon generally. And their contents were reduced after boiling owing to heat-mediated degrading. The vitamin C and B contents were different according to cultivars, which shows chemical composition of soybean seed was important to soy sprout characters. The present results provide a basis for attempt to improve seed quality in soybean breeding program for soy sprout.

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soy sprout cultivars cooking minerals vitamines