鈣化物與益收生長素對綠豆芽生長之影響

Effects of Calcium Compounds and Ethrel on the Growth of Mungbean (Vigna radiata L. Wilczek) Sprouts

本文探討五種衛生署認可之食品添加用鈣化物及醋酸鈣對綠豆芽生長之影響，發覺六種鈣化物中，僅氯化鈣、碳酸鈣、醋酸鈣及磷酸二氫鈣四種可顯著促進豆芽之生長，其他鈣化物，如乳酸鈣及磷酸氫鈣則無顯著作用。其中又以碳酸鈣處理者，不僅風味較佳，且產量亦可比對照組增加20%以上，甚有實用價值。如為得短根豆芽，亦可與益收生長素合併使用，則芽體直徑顯著增粗，且質地爽脆可口，又因益收生長率係利用懸掛方式，並提高其酸鹼值，以釋放乙烯促使芽體增粗、變脆，藥劑本身不曾與豆芽直接接觸，而碳酸鈣亦屬政府規定合法之食品改良添加物，故所生產之芽菜應屬清潔蔬菜無疑，可供實際生產上廣為利用。

Effects of Taiwan, R.O.C. government approved five kinds of food-additive calcium compounds and calcium acetate on the growth of mungbean sprouts were investigated. Among the six calcium compounds, only calcium chloride, calcium carbonate, calcium acetate and calcium phosphate, monobasic could significantly enhance the growth of sprouts, while calcium lactate and calcium phosphate, dibasic showed no significant effects. Those sprouts produced by calcium carbonate was rated as the best quality sprouts for their high crispiness and sweetness, and the sprouts produced also increased for more than 20%. If short-rooted sprouts were required, then a suspension of 250µg/l Ethrel solution at pH 8 (e.g. in a 6 1. sprouter, 16 ml. of Ethrel solution should be suspended) could result in significantly bigger in diameter and crispier sprouts than the control. Due to there was no direcct contact of Ethrel solution and the sprouts, and calcium carbonate is a government approved food-additive, thus clean sprouts could be produced. It was highly recommended that calcium carbonate and Ethrel (or ethylene gas) combined treatments could be applied in commercial mungbean sprout production.