花生芽菜发芽过程中营养物质变化规律研究  

Study on the Law of Nutrient Variation in Peanut Sprouts during Germination

作　　者：王娜[1,2,3,4] 李娜 余秋颖[1,2,4] 宁灿灿 王路瑶 李正邦 任红涛 WANG Na;LI Na;YU Qiu-ying;NING Can-can;WANG Lu-yao;LI Zheng-bang;REN Hong-tao(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450003,China;Zhengzhou Nutrition and Health Food Laboratory,Zhengzhou 450003,China;Key Lab.of Bulk Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450003,China;Zhengyang Xindi Peanut Group Co.Ltd,Zhengyang 463600,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450003 [2]郑州市营养与健康食品重点实验室,河南郑州450003 [3]农业农村部大宗粮食加工重点实验室,河南郑州450003 [4]正阳新地花生集团有限公司,河南正阳463600

出　　处：《花生学报》2021年第3期61-67,79,共8页Journal of Peanut Science

基　　金：郑州市营养与健康食品重点实验室(KF20190426)。

摘　　要：本文以发芽花生(0~9 d)为对象,研究了花生萌芽期间基本营养物质水分、蛋白质、脂肪、可溶性糖、游离氨基酸及活性成分多酚、白藜芦醇、原花色素含量的变化规律。结果表明,花生芽菜在0~9 d内,水分含量持续增加,蛋白质基本维持在原有水平,脂肪含量降低44%,可溶性糖含量增加70%,游离氨基酸含量增加212%,多酚含量增加34%,白藜芦醇含量增加45%,原花色素含量略有下降。花生发芽过程中除水分外,其他基础营养物质多为下调,但活性成分含量多为上调。发芽后花生活性成分含量都有很大的优势,可为进一步开发与利用提供参考。In the paper,the pattern of changes that the basic nutrients(water,protein,fat,and soluble sugars,free amino acids)and active ingredients(polyphenols,resveratrol,and proanthocyanidins)were studied during the peanut sprouting period.The results showed that the water content of peanut in the sprouts increased continuously in 0-9 days,and the protein was basically maintained at the original level;fat content reduced by 44%;soluble sugars increased by 70%;free amino acids increased by 212%;polyphenols increased by 34%;resveratrol content increased by 45%;proanthocyanidin content slightly decreased.Except for moisture,the essential nutrients contents were mostly down-regulated,while the active ingredient contents were mostly up-regulated during the germination process.The active ingredient contents of post-germination peanut are all with high advantage and can be used as a reference for further development and utilization.

关 键 词：花生 芽菜 营养成分 变化规律 

分 类 号：S565.209.9[农业科学—作物学] TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]