关键词: 贵州地宝兰, 贵州地宝兰, 无菌萌发, 表面消毒

Abstract: Mung bean is one of the major legume crops in China, its nutritional quality and processing quality directly affects the development of mung bean processing industry. In order to promote the development of mung bean processing industry, the research progress of mung bean quality characteristics was summarized based on literatures both at home and abroad, including physical quality, nutritional quality, medicinal value and the processing quality,. We also viewed the current of exploitation of Starchstarch, protein, dietary fiber, resistant starch, flavonoids and superoxide dismutase of mung bean were also viewed. The author believedIt was concluded that the research of quality characteristics and functional component ingredients should be strengthened to develop health products; it was also believed that the processing technology should be improved, and a group of leading companies of mung bean processing with strong competence in market ought to be cultivated to accelerate the development of mung bean processing industry.