Abstract：
This study aims to investigate the quality changes of germinated soybeans during refrigerated storage (4 °C), with an emphasis on the stimulatory effect of refrigeration on their special functional compounds. After germinating for two days, germinated soybeans were stored at 4 °C for seven days, while the germinated soybeans stored at 25 °C served as control group. The results showed that refrigerated storage significantly affected the physiological changes in germinated soybeans. The weight loss rate, browning rate, malondialdehyde (MDA) content and H2O2 content all decreased dramatically during refrigerated storage compared to the control group. The total phenolic and total flavonoid contents of germinated soybeans under refrigeration exhibited a trend of increasing and then decreasing over time. Additionally, during refrigerated storage, the total isoflavone content reached a peak of 8.72 g/kg on the fifth day, in which the content of daidzein and glycitin increased by 45% and 49% respectively, when compared with the control group. Moreover, the content of γ-aminobutyric acid (GABA) peaked on the first day, and kept a high level during storage. In which, the refrigerated group was 2.35-, 2.88-, 1.67-fold respectively after storage for three to seven days. These results indicated that refrigeration stimulated the biosynthesis of isoflavones and GABA in germinated soybeans during storage. More importantly, there was a sequential difference in the timing of the stimulation of the two functional components under refrigeration.
摘要：
本研究旨在研究发芽大豆在冷藏（4°C）过程中的品质变化。强调冷藏对其特殊功能化合物的刺激作用。发芽两天后，发芽的大豆在4°C下储存7天，而发芽的大豆储存在25°C作为对照组。结果表明，冷藏对发芽大豆的生理变化有显著影响。失重率,褐变率,与对照组相比，冷藏过程中丙二醛（MDA）含量和H2O2含量均显着降低。冷藏条件下发芽大豆的总酚和总黄酮含量随时间呈先升高后降低的趋势。此外,冷藏期间，总异黄酮含量在第5天达到峰值8.72g/kg,其中大豆苷元和缩水甘油的含量分别增加了45%和49%，与对照组相比。此外，γ-氨基丁酸（GABA）的含量在第一天达到峰值，并在储存期间保持高水平。其中，冷藏组是2.35-，2.88-，储存三至七天后分别为1.67倍。这些结果表明，冷藏刺激了发芽大豆在储存过程中异黄酮和GABA的生物合成。更重要的是,在冷藏条件下刺激两种功能组件的时间顺序不同。
