蚕豆芽苗菜左旋多巴(L-Dopa)含量变化的研究

福建农业学报 ›› 2012, Vol. 27 ›› Issue (9): 994-998.

蚕豆芽苗菜左旋多巴(L-Dopa)含量变化的研究

曹奕鸯^1,2, 郑开斌³, 李爱萍³, 阙俊平², 陈仁庆², 吴玉红², 雷伏贵¹, 华树妹¹, 郑金贵²

1. 福建省三明市农业科学研究所, 福建沙县 365509;
2. 福建农林大学, 福建福州 350002;
3. 福建省农业科学院作物研究所, 福建福州 350013

收稿日期:2012-06-20 修回日期:2012-08-20 出版日期:2012-09-30 发布日期:2012-09-30
通讯作者: 郑金贵(1949-),男,教授,博士生导师,研究方向:作物遗传育种,农产品品质(E-mail:jgzheng@fjau.edu.cn)
基金资助:
农业部948计划项目(2011-Z59,2012-Z30),福建省科技合作计划重点项目(201010001)

L-Dopa Content in Broad Bean Sprouts

CAO Yi-yang^1,2, ZHENG Kai-bin³, LI Ai-ping³, QUE Jun-ping², CHEN Ren-qing², WU Yu-hong², LEI Fu-gui¹, HUA Shu-mei¹, ZHENG Jin-gui²

1. Sanming Agricultural Science Institute, Shaxian, Fujian 365509, China;
2. Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
3. Corp Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China

Received:2012-06-20 Revised:2012-08-20 Online:2012-09-30 Published:2012-09-30

摘要/Abstract

摘要： 采用HPLC法比较了32份蚕豆种质的L-Dopa含量差异,比较了3个蚕豆品种发芽、出苗过程中蚕豆芽、苗L-Dopa含量的变化,出苗过程3个品种蚕豆苗不同部位L-Dopa含量的差异,以及不同干燥方式对蚕豆苗L-Dopa含量的影响。结果表明:32份蚕豆种质蚕豆苗中L-Dopa含量变化为4.39%~7.64%,含量最高种质是含量最低种质的1.74倍;3个蚕豆品种在发芽过程中L-Dopa含量均呈先降低,后升高的变化趋势,在出苗过程中蚕豆苗L-Dopa含量均呈先升高后降低的变化趋势;3个品种蚕豆苗不同部位的L-Dopa含量均表现为苗>根>子叶;60℃烘干的蚕豆苗L-Dopa仅为100℃时的55.36%,显示低温烘干会显著降低蚕豆苗L-Dopa含量。

关键词: 蚕豆芽, 蚕豆苗, 左旋多巴

Abstract: Content of levodopa (L-Dopa) in different parts and by different drying methods of the broad bean seedlings was determined by means of HPLC.And, the changes in the content during germination and seedling growth were also observed.The results showed that (a) the changes during germination were similar for the three varieties tested - decreased initially followed by sub sequent increase; (b) unlike sprouts, the seedlings showed an initial increase in L-Dopa followed by a decline: (c) L-Dopa content in seedlings of different broad bean varieties varied from 4.39% to 7.64%, with the highest content found in the variety C205 (which was 0.74 times greater than the lowest); and (d) L-Dopa in the broad bean seedlings was the highest, followed by the roots, and then, the cotyledon.When dried at 60℃,the L-Dopa content in the broad bean seedlings was only 55.36% of that in those at 100℃,indicating a significant L-Dopa reduction due to low processing temperature.

Key words: Broad bean sprouts, broad bean seedlings, L-Dopa

中图分类号:

S643.6

曹奕鸯, 郑开斌, 李爱萍, 阙俊平, 陈仁庆, 吴玉红, 雷伏贵, 华树妹, 郑金贵. 蚕豆芽苗菜左旋多巴(L-Dopa)含量变化的研究[J]. 福建农业学报, 2012, 27(9): 994-998.

CAO Yi-yang, ZHENG Kai-bin, LI Ai-ping, QUE Jun-ping, CHEN Ren-qing, WU Yu-hong, LEI Fu-gui, HUA Shu-mei, ZHENG Jin-gui. L-Dopa Content in Broad Bean Sprouts[J]. Fujian Journal of Agricultural Sciences, 2012, 27(9): 994-998.

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