本研究用微酸性电解水生产绿豆芽，通过酶联免疫法测定绿豆芽生长过程中植物激素含量的动态变化，探究微酸性电解水促进绿豆芽生长的原因，并对绿豆芽的基本营养成分进行了评估。试验结果表明，微酸性电解水处理组绿豆芽的脱落酸和茉莉酸甲酯含量在发芽的大部分时间要低于对照组，而处理组的生长素与脱落酸的比值则在大部分时间保持较高水平，在发芽第3 d，微酸性电解水10 mg/L处理组的该比值要高于对照组54.37%，在发芽第4 d，微酸性电解水20和30 mg/L处理组的该比值要分别高于对照组57.45%和28.72%。这都与微酸性电解水可以促进绿豆芽生长的实际情况相关。有效氯浓度稍高的微酸性电解水利于绿豆芽总抗坏血酸含量的升高，微酸性电解水20和30 mg/L处理组绿豆芽抗坏血酸含量分别高于对照组5.30%和9.33%。处理组还原糖含量有所降低，而总糖和粗蛋白含量则与对照组间无显著差异。

Slightly acidic electrolyzed water (SAEW) was used to produce mungbean sprouts in the research. In order to observe promoted effect of SAEW in mungbean sprouts growth, phytohormones content of mungbean sprouts during germination was investigated by using ELISA, and the nutrients contents were also evaluated. The results showed that the contents of abscisic acid and jasmonic acid methyl ester of mungbean sprouts treated by SAEW maintained at lower level than tap water control group, while the ratio of indole acetic acid to abscisic acid kept higher level mostly. On the 3rd germination day, the ratio of 10 mg/L SAEW treatment group was 54.37% higher than control. On the 4th germination day, the Vc contents of samples treated by 20 and 30 mg/L SAEW were 57.45% and 28.72%, respectively, higher than the control. All of those contributed to the growth of sprouts. SAEW with higher available chlorine concentration contributed to the increase of total ascorbic acid content. When sprouts treated by 20 and 30 mg/L SAEW, total ascorbic acid content was increased by 5.30% and 9.33% respectively. The reducing sugar content of mungbean sprouts treated by SAEW was lower than control, while total sugar and crude protein contents showed no significant difference.

国家自然科学基金资助项目（31201437）；“十二五”国家科技支撑计划项目（2012BAD29B04）