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。
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.
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