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对燕麦籽粒进行浸泡和发芽处理,观察燕麦籽粒中植酸含量的变化。研究表明无论是未经处理的燕麦,还是稍加碾磨的燕麦(碾磨40 s,碾磨度为9%)的籽粒,浸泡0.5 h时植酸的含量快速降低,浸泡1～2 h时降低幅度达到最低值(70%左右);更长时间的浸泡处理会导致植酸含量上升到80%左右。在发芽阶段的初期,植酸的降解非常缓慢,发芽24 h后降解效果明显,但继续增加发芽时间不再具有明显的降解效果。坝莜1号燕麦经过12 h的预浸泡及24 h的发芽处理之后,植酸含量降低了27.5%。浸泡与发芽处理在一定程度上对于植酸含量的降低都具有良好的效果。
The oat grains were soaked and germinated to observe the changes of phytic acid content in oat grains. The results showed that the contents of phytic acid rapidly decreased after 0.5 h of immersion for 1 h and 2 h, respectively, for the untreated oats and slightly milled oats (40 s milled and 9% milled) Reduce the rate to reach the minimum value (about 70%); longer immersion treatment will lead to phytic acid content increased to about 80%. In the early stage of germination, the degradation of phytic acid was very slow. After 24 h germination, the degradation effect was obvious. However, no further degradation was observed when the germination time continued to increase. After the pre-soaking of 12 h and the germination of 24 h, the content of phytic acid decreased by 27.5%. Soaking and germination treatment to a certain extent, have a good effect on the reduction of phytic acid content.