不同生长期花生芽中主要营养成分变化  

Changes of nutritional components in peanut sprouts during the germination

作　　者：孙丽平[1] 杨美智子 刘蒙蒙[1] 刘高翔[1] 

机构地区：[1]昆明理工大学化学工程学院食品工程研究中心,云南昆明650500

出　　处：《食品工业科技》2013年第2期343-346,共4页Science and Technology of Food Industry

摘　　要：对发芽至不同时期的花生芽中营养成分含量的变化进行了研究。结果表明,发芽后花生籽仁中的主要营养成分及其含量发生了不同程度的变化:生长5d的花生芽中蛋白质、游离氨基酸和VC含量分别为48.75%干重(DW)、0.59%DW和21.53mg·100g-1鲜重(FW),显著高于未发芽时的含量(p<0.05),其中VC含量与发芽时间显著正相关(p<0.05);脂肪含量为27.25%DW,显著低于未发芽时的含量(p<0.05);脂肪酸组成中亚油酸、亚麻酸所占比例较未发芽时降低,油酸比例增加;氨基酸组成中总必需氨基酸含量略有降低,但是总必需氨基酸与总氨基酸的比值基本没变;单糖组成中半乳糖醛酸含量、葡萄糖含量和阿拉伯糖含量显著增加(p<0.05)。The changes of nutritional components in peanut sprouts germinating for different time were determined and compared in this study. The results showed that the contents of protein,total soluble amino acid,V C in sprout of five days were 48.75% dry weight （DW ） ,0.59% （DW ） and 21.53mg·100g -1 fresh weight （FW ） , significantly higher than those in peanut without germination （p0.05）. The V C contents showed significantly positive correlation with germination time（p0.05）. The lipid content significantly decreased after germination （p 0.05）,and the fat acid composition in sprout of five days showed lower linoleic acid and linolenic acid contents and higher oleic acid content. The total essential amino acid contents in sprout of five days decreased slightly,but the ratio of total essential amino acid to total amino acid was not changed. The contents of galacturonic acid,glucose and arabinose in sprout of five days significantly increased（p0.05）.

关 键 词：花生芽 营养成分 脂肪酸组成 氨基酸组成 单糖组成 

分 类 号：TS201.4[轻工技术与工程—食品科学]