发芽对不同品种花生营养成分和生物活性成分的影响  

Effect of Germination on Nutritional and Bioactive Components in Different Cultivars of Peanut( Arachis hypogaea L.) Seeds

作　　者：杨天 徐学明[1,2,3] 江宇 苏佳佳 张钰清 苏雪倩 姚佩 杨哪 金亚美[1,2] 吴凤凤[1,2] YANG Tian;XU Xue-ming;JIANG Yu;SU Jia-jia;ZHANG Yu-qing;SU Xue-qian;YAO Pei;YANG Na;JIN Ya-mei;WU Feng-feng(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [3]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122

出　　处：《食品工业科技》2019年第14期1-10,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金(31501523);面团冻藏过程中淀粉性质的变化及其与面团品质劣变(31872905);食品科学与工程一流学科建设重大创新项目(JUFSTR20180103);江南大学大学生创新创业培训项目(2018149Y)

摘　　要：本论文研究了5个品种(鲁花1号、鲁花11号、花育20号、青兰1号、青兰8号)花生发芽5d过程中营养成分和生物活性成分的变化。结果表明,发芽花生可食部位生物重量随发芽时间的延长而增加,蛋白质含量随发芽时间的延长有所降低,脂肪含量在发芽过程中先略增加后显著降低(p<0.05),可溶性糖含量先略降低后显著增加(p<0.05);氨基酸、小肽和γ-氨基丁酸(GABA)含量均随发芽时间的延长不断增加,其中发芽5d时,5个品种花生的GABA含量分别比发芽前提高14.99倍、11.77倍、8.34倍、8.61倍和7.97倍;不同花生品种间白藜芦醇含量差异较大,均随发芽时间延长大幅增加,发芽5d后分别比发芽前提高32.58倍、11.49倍、9.72倍、5.68倍和7.40倍;生育酚的含量呈先增后降趋势,变化幅度因品种而异;总酚含量先稍下降后显著增加,5个品种花生发芽5d后分别比发芽前提高41.03%、30.61%、128.90%、47.37%、16.44%。这些结果表明,发芽处理是提高花生营养价值和生物活性的有效途径。This study evaluated the changes of nutritional components and bioactive properties of 5 cultivars of peanut( Luhua 1,Luhua 11,Huayu 20,Qinglan 1 and Qinglan 8) after germination.The results showed that during germination,the weight of edible part increased,the protein content of peanut decreased,the lipid content increased slightly and then decreased significantly,the soluble sugar content increased obviously after slight decrease.The content of free amino acid,small peptide and γ-aminobutyric acid( GABA) in all cultivars increased with the extension of germination time.The contents of GABA in five cultivars increased by 14.99 times,11.77 times,8.34 times,8.61 times and 7.97 times,respectively.The content of resveratrol in different peanut cultivars increased significantly with the extension of germination time,which increased 32.58 times,11.49 times,9.72 times,5.68 times and 7.40 times,respectively after 5 days of germination.The content of tocopherol increased first and then decreased,and the range of change varied with cultivars.Besides,the total phenolic content increased significantly after a slight decrease in the early stage of germination,and the 5 cultivars of peanuts increased by 41.03%, 30.61%,128.90%,47.37%,and 16.44%,respectively after germination for 5 days.These results indicated that germination treatment is an effective way to improve the nutritional value and biological activity of peanuts.

关 键 词：花生 发芽 营养成分 生物活性 

分 类 号：TS[轻工技术与工程]