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