萌芽花生营养成分变化及其功能作用研究进展  

Research Progress of Nutritional Ingredient and Its Functions in Peanut Sprout

作　　者：于淼[1,2,3] 刘红芝[1] 刘丽[1] 石爱民[1] 胡晖[1] 王强[1] 

机构地区：[1]农业部农产品加工综合性重点实验室/中国农业科学院农产品加工研究所,北京100193 [2]辽宁省农业科学院食品与加工研究所,沈阳110161 [3]沈阳农业大学食品学院,沈阳110161

出　　处：《中国粮油学报》2016年第7期157-162,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD29B03);中国农业科学院科技创新工程(CAAS-ASTIP-201X-IAPPST)

摘　　要：花生萌芽过程中,蛋白质发生水解,脂肪含量下降,而白藜芦醇含量急遽增加,可作为理想的功能食品基料。本文统计了近50年关于萌芽花生的文献,重点分析了花生萌芽过程中蛋白质、脂肪等主要营养物质以及白藜芦醇含量的变化,介绍了萌芽花生抗氧化和降脂等功能作用的研究进展,同时还详细阐述了国内外萌芽花生加工利用的研究现状。在现有研究基础上,指出了目前萌芽花生的营养因子富集、功能作用研究等方面存在的问题,并提出萌芽花生理论研究与食品开发等方向的展望,以期为萌芽花生在食品工业中的进一步开发与利用提供参考。Germinated peanut has been used as an ideal ingredient for functional food these days, which res- veratrol sharply increased. During the germination of peanuts, protein was found to be hydrolyzed and lipid reduced in the peanut. According to the literature on germinated peanut of nearly 50 years, the paper analyzed the changes of contents on protein, lipid, nutrient and resveratrol during the process of peanut germination. Meanwhile, it gave a brief introduction on research progress of processing and usage of budding peanut both in China and abroad. On the basis of existing research, it pointed several problems and prospects of enrichment of nutrient and function on germi- nated peanut that will be expected to provide a reference for the development and utilization in food industry.

关 键 词：萌芽花生 营养成分 功能作用 白藜芦醇 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]