綠豆芽生產衛土條件之探討與改進

Investigation and Improvement of the Sanitary Conditions for Mungbean Sprout Production

本省近十多年來部份短根綠豆芽之生產係靠生產添加所謂「賀雨蒙」藥劑，此「賀爾蒙」藥劑之主要成分為2,4-D，分析不同層次綠豆芽中之2,4-D殘餘量，顯示原本用33ppm 2,4-D處理5次之豆芽，每3小時院水一次者，到第5天測定由上往下層之2,4-D殘餘量分別為0.95ppm（上層），1.2ppm（中層）及1.43ppm（下層即第6-7層）。顯然2,4-D會隨水分而往下流，並蓄積在最下層之芽體中，如以0.5ppm為2,4-D在食品中之安全劑量，顯然各層豆芽中2,4-D之殘餘量皆嫌太高，故有迫切需要發展生產短根豆芽之安全生產法。本計畫中試圖用二種方法釋放乙烯，以生產短根豆芽，一、電石法（每19空間加電石1g），二、乙烯氣體（約2ppm）直接施用法，結果顯示二種方法皆可得根部較短（但仍長於5cm）且下胚軸較粗（電石為3.6mm，乙烯為＞4.0mm）之豆芽。其中用電石處理者其所釋放之氣體中含有不利人體皮膚之成分，須考慮其安全性，相比之下直接施用乙烯老芽體粗壯，根部雖仍＞5cm，但因質脆，其根在去殼漂洗時極易斷離，而成無根豆芽，故推薦乙烯氣體之直接施用甚有實用價值，值得進一步克服其在技術上的困難而推慶之，以早日代替2,4-D之施用。比較七種漂白劑及殺菌劑，「商用保險粉」及衛生署所規定適用於食品之保險粉（Na2S3O4），亞硫酸鈉（Na2SO3），亞硫酸氫鈉（NaHSO3）及氯化石灰，過氧化氫（H2O2）和次氯酸鈉（NaOCl）對綠豆芽之漂白效果，結果顯示以「商用保險粉」效果最佳（約以0.1%漂白效果最佳，每克成本約0.16元），而食品級之保險粉（即Na2S2O4）次之（但濃度須提高5倍，即0.5%才有最佳效果，成本約0.78元／克），故豆芽商人皆以商用保險粉漂白豆芽，是否合法有待衛生單位調查並證實。

The production of short-rooted mungbean sprouts in Taiwan for the pant ten years was partially by adding so-called ”hormone” chemicals. The main component for that ”hormone” was 2,4-D. It was found that if 2,4-D (33 ppm) was applied for 5 times from 2nd to 4th days, watering intervals were for every 3 hours, then on the 5th day, the 2,4-D residues were 0.95 (upper layer), 120 (middle layer) and 1.43 (lower layer) in ppm respectively. The results showed that 2,4-D (sodium salt) could dissolve downward with water and accumulate in the lowest layer of thes prouts. All the residues were higher than 0.5 ppm which was the safety concentration for grains. Therefore it was urgent to find other cafe ways for producing short-rooted mungbean sprouts. It was found that ethylene was responsible for the abort-root development in mungbean sprouts, Two way of releasing ethylene gases were conducted in this experiment; i.e.1. Calcium carbide treatment (for 19 of volume added 1 g of CaC2): it was found this treatment could significantly shorten the roots for 6-day-old mungbean sprouts (but 2,4-D treatment even better), and increase ahe diameter of hypocotyl. But there wore other gases could also be produced by CaC2 reaction and were harmful to human's skin, and 2. Ethylene gas treatment: by adding 2 ppm C2H4 gases to the sprouts in automatic bean sprouter for 4 days also resulted in shorter rooted and bigger diameter sprous (＞4 mm!). Although the roots wtere longer than 5 cm. yet the sprouts were very crispy, the roots were easily broken during washing and removing the seed coats and root-less sprouts could be resulted. Therefore, it was highly recommended to apply ethlene gas for producing short-rooted mungbean sprouts in practical use, especially for replacing 2,4-D treatments. Comparison 7 kinds of bleaching agents and bactericides, i.e. commercial bleaching agent (called ”Safety powder”) and those were allowed to add for foods, such as Na2S2O4, Na2SO3, NaHSO3, and chlorinated lime, H2O2, and NaOCl for bleaching the roots of mungbean sprouts. It was found that the so-called ”Safety powder” was best and lowest in price, i.e about 0.1% for best bleaching effects, and 0.16 dollar/g; and Na2S2O4 was the next, but concentration for beat bleaching result was 0.5% and cost for 0.78 dollar/g. Almost all the bean, sprouts producers using ”Safety powder” for bleaching their sprouts. Whether the ”Safety powder” was allowable for applying to foods remained to be investigated and clarified.