粮谷及其发芽物质变化研究进展

Research Advances of Substances Variation in Grain and Germinated Grain

摘要: 粮谷类特别是全谷物食品富含多种营养物质和生物活性物质,而发芽谷物因其营养价值提高、功能成分富集以及原有害物质或抗营养物质降低或消除等多种有利变化,引起了国内外广泛关注并成为研究热点。本文重点综述了燕麦、荞麦和黑小麦等三种特色粮谷类种子营养物质及活性物质研究进展,并就其发芽过程中各种物质变化进行了探讨分析,以其为粮谷及其芽类功能食品研发提供借鉴参考。

Abstract: Grains, especially whole grains, are rich in a variety of nutrients and bioactive substances. Germinated grains have attracted attention extensively, and have been a research focus now, because of its variety of favorable changes, such as increased nutritional value, enriched functional components and reduced original harmful substances. This review focuses on emphatically the research advances of nutrients and active substances of oats, buckwheat and triticale. Meanwhile, dynamic analysis and development prospect of grain germination aree predicted. It can be used as a reference for the research and development of cereals and its malts functional foods.