酵素对黄豆芽生长发育、产量和营养价值的影响

打开文本图片集

摘 要：本实验将不同酵素浓度培育出的豆芽与促生长激素6-苄氨基嘌呤、赤霉素培育的豆芽进行对比，旨在找到能够代替有害激素对豆芽生长具有促进作用的酵素及适宜的浓度。从实验结果来看，酵素在豆芽培养中的促进作用优于有害激素带来的促进作用，其中酵素550倍稀释液表现最佳。

关键词：黄豆芽；酵素；营养价值

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

豆芽在我国已有悠远的食用历史，可食用豆芽大致分为黄豆芽[1-3]、绿豆芽、黑豆芽等种类。（剩余11733字）