酵素對(duì)黃豆芽生長(zhǎng)發(fā)育、產(chǎn)量和營養(yǎng)價(jià)值的影響

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摘 要：本實(shí)驗(yàn)將不同酵素濃度培育出的豆芽與促生長(zhǎng)激素6-芐氨基嘌呤、赤霉素培育的豆芽進(jìn)行對(duì)比，旨在找到能夠代替有害激素對(duì)豆芽生長(zhǎng)具有促進(jìn)作用的酵素及適宜的濃度。從實(shí)驗(yàn)結(jié)果來看，酵素在豆芽培養(yǎng)中的促進(jìn)作用優(yōu)于有害激素帶來的促進(jìn)作用，其中酵素550倍稀釋液表現(xiàn)最佳。

關(guān)鍵詞：黃豆芽；酵素；營養(yǎng)價(jià)值

Effect of Enzymes on Growth and Development， Yield and Nutritive Value of Soybean Sprouts

CHEN Liying

（Sendelta International Academy， Shenzhen 518000， China）

Abstract： This experiment compares bean sprouts cultivated with different enzyme concentrations with those cultivated with growth hormone 6-benzylaminopurine and gibberellin， with the aim of finding enzyme and appropriate concentrations that can replace the harmful hormones to promote the growth of bean sprouts. From the results of the experiment， it was found that the enzyme promoted the growth of bean sprouts better than the harmful hormone， and the 550 times dilution of the enzyme showed the best performance.

Keywords： soybean sprouts; enzyme; nutritive value

豆芽在我國已有悠遠(yuǎn)的食用歷史，可食用豆芽大致分為黃豆芽[1-3]、綠豆芽、黑豆芽等種類。（剩余11733字）