FACTORS AFFECTING THE ASCORBIC ACID CONTENTS IN BEAN SPROUT PRODUCED UNDER CONDITIONS OF THE FACTORY / 营养学报

ABSTRACT

Samples of the soybean and mung bean sprout were obtained bimonthly throughout the year from market as well as directly from the top and middle layers of the sprouting vessels of the producers. The contents of moisture and ascorbic acid were determined.Although the temperature of the environment varies from 4-25℃, that of the middle layers of most sprouting vessels varies within a narrow range of 20-28℃.The ascorbic acid contents of both bean sprouts obtained at different month of the year show no statistical significance of variation. The average value of 9.65 mg % for soybean sprout is significantly lower than that of mung bean sprout, 13.34 mg %.Samples of both bean sprouts obtained from the top layer of the sprout vessel are richer in the vitamin content than those obtained from the middle layer. This is attributed to the difference of oxygen supply.