Seven mung bean cultivars from the main mung bean producing areas in China were used as materials to describe germplasm resources,the seed coat color value and protein content were also determined. As a result,the high-quality mung bean variety with high protein content was screened out.At the same time, the growth characteristics and dynamic changes of nutrient components of high-quality mung bean during the germination process were studied.The results showed that the grain length of seven mung bean cultivars ranged from 5.14 mm to 5.70 mm,the grain width ranged from 4.08 mm to 4.38 mm and the grain weight ranged from 6.25 to 7.79. The seed coat L * and a *, b * ranged from 29.54 to 46.24, -0.33-1.20 and 0.97-28.38, respectively. And the protein content ranged from 19.29 %-23.54 %. Among them,'Bailv 8'was a potential varieties enriched with protein. After germination treatment, the hypocotyl length of mung bean sprouts increased significantly with the extension of germination time,the range of variation was 5.89 mm to 102.38 mm, and the fastest increase time was at 48 h-72 h.The hypocotyls thick of mung bean sprouts initially increased and then decreased,reaching the maximum of 2.47 mm at 60 h germination.The fresh weight of mung bean sprouts increased continuously during germination,which varied from 0.14 g to 0.60 g and increase fastest at 48 h-72 h. The total protein content of mung bean increased first and then decreased with the extension of germination time,with the range from 26.67 g/100 g to 27.23 g/100 g,the maximum content was 30.03 g/100 g at 72 h ger-mination. The total fat and total sugar content of mung bean continue to decline during germination, which ranged from 0.62 g/100 g to 0.91 g/100 g,36.35 g/100 g-52.01 g/100 g,respectively.%以来自我国主要绿豆产区的7个绿豆品种为试验材料,分别进行了种质资源的描述、种皮色度及蛋白质含量的测定,筛选出了蛋白含量较高的优质绿豆品种.通过对优质绿豆品种进行萌发处理,研究萌发过程中绿豆生长特征及营养成分的动态变化.结果表明,7个绿豆品种粒长范围为5.14 mm~5.70 mm,粒宽范围为4.08 mm~4.38 mm,百粒重范围为6.25~7.79;种皮L*、a*和b*变化范围分别为29.54~46.24、-0.33~1.20和0.97~28.38;蛋白质含量范围为19.29 %~23.54 %,其中白绿8号为富含蛋白质的优质绿豆品种.经过萌发处理后,绿豆芽下胚轴长随着萌发时间的延长呈显著上升趋势,其变化范围为5.89 mm~102.38 mm,萌发48 h~72 h时上升速度最快;随着萌发时间的延长,下胚轴粗呈现先增加后下降的趋势,萌发60 h时达到最大为2.47 mm;绿豆芽鲜重在萌发过程中不断增加,变化范围为0.14 g~0.60 g,萌发48 h~72 h时增加速度最快.绿豆总蛋白含量随着萌发时间的延长逐渐增加,萌发72 h时达到最大为30.03 g/100 g,之后蛋白含量有所下降,但仍比未萌发的高;绿豆脂肪和总糖含量在萌发过程中不断下降,其变化范围分别为:0.62 g/100 g~0.91 g/100 g,36.35 g/100 g~52.01 g/100 g.
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