Effects of Trace Elements Addition on Components in Germination of Black Beans

Objective:To study the changes of components before and after micro germinating. Method:The contents of isoflavone aglycones and glycosides in micro black beans with added trace elements Zn,Mn,Cu and Fe were determined by HPLC. The content of total flavonoids in black bean was determined by ultraviolet spectrophotometry. Peptide molecular weight distribution was determined by high performance gel filtration chromatography.The content of peptides,free amino acids and phytic acid was determined by colorimetry.The contents of trace elements were determined by flame atomic absorption spectrometry and inductively coupled plasma atomic emission spectrometry.Results:The amount of trace elements added was ZnSO₄ 30 mg/L,MnSO₄ 20 mg/L,CuSO₄ 10 mg/L,FeSO₄ 20 mg/L.Through quantitative analysis,black beans added trace elements compared with black bean addeded with clear water. The content of isoflavone aglycones increased by 88.24%,the content of free amino acids increased by 87.29%,and the seed weight decreased by 30.86%.Conclusion:Black soybeans added with trace elements have higher nutritional value after germination。