不同品种花生芽菜营养品质及活性物质差异分析  

Difference Analysis of Nutritional Quality and Active Substance in Different Varieties of Peanut Sprouts

作　　者：张艳芝 袁冲 胡珂欣 周宁 任红涛[1,2] 王娜 王凡 ZHANG Yan-zhi;YUAN Chong;HU Ke-xin;ZHOU Ning;REN Hong-tao;WANG Na;WANG Fan(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Zhengzhou Key Lab.of Nutrition and Health Food,Zhengzhou 450002,China;Longhu Lab.,Zhengzhou 450046;College of Veterinary Medicine,Henan Agricultural University,Zhengzhou 450046;International Joint Research Center of Animal Immunology,Henan Agricultural University,Zhengzhou 450046;College of Horticulture,Henan Agricultural University,Zhengzhou 450046)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]郑州市营养与健康食品重点实验室,河南郑州450002 [3]龙湖现代免疫实验室,河南郑州450046 [4]河南农业大学动物医学院,河南郑州450046 [5]河南农业大学动物免疫学国际联合研究中心,河南郑州450046 [6]河南农业大学园艺学院,河南郑州450046

出　　处：《花生学报》2024年第2期83-90,共8页Journal of Peanut Science

基　　金：河南省创新生态支撑专项(HARS-22-05-Z1)。

摘　　要：为筛选生长快、营养价值高的花生芽菜,对6个品种花生发芽1~9 d的生长特性、营养成分及活性物质差异进行研究。结果表明:不同花生品种的发芽率开农80>黑珍珠>四粒红>鲁花8号>红罗汉>花育42;在发芽期间各品种芽长均显著增加,且品种间差异显著,其中四粒红的芽长最长(5.82 cm),开农80的芽长最短(1.53 cm);各品种的芽长均在发芽后1~3 d增长速度较缓慢,在5~9 d增长较快;蛋白质含量随着发芽天数呈先降后升(P<0.05);可溶性总糖含量先增后降(P<0.05);半胱氨酸含量在一定时间内随发芽时间呈不同程度增加,均在第5天达到峰值,其中增幅最大的是四粒红(12.22%),增幅最小的是开农80(3.27%);发芽能显著增加花生中白藜芦醇的含量,各品种发芽5 d后较发芽初始时白藜芦醇含量增幅从大到小顺序为:四粒红>黑珍珠>鲁花8号>花育42>红罗汉>开农80;发芽后各品种的多酚含量随着发芽天数呈先升后降的趋势,达到峰值时四粒红多酚含量最高(213.99 mg/g)。感官评定综合评分表明,四粒红芽菜色泽、外观形态、滋味、气味评分均高于其他品种。聚类分析结果表明,四粒红是发芽后生长快、营养价值高、感官品质佳的优质花生芽菜品种。该研究可为开发优质花生芽菜及功能性花生食品提供参考。In order to screen peanut sprouts with fast growth and high nutritional value,the growth characteristics,nutritional components and active substance of six varieties of peanut were studied during 1-9 d after germination.The results showed that the germination rate of different peanut varieties was KN80>HZZ>SLH>LH8>HLH>HY42;During the germination period,the sprout length of all varieties increased significantly,and the difference among varieties was significant.The longest sprout length of SLH was 5.82 cm,and the shortest sprout length of KN80 was 1.53 cm.The growth rate of sprout length of all varieties was slow during 1-3 d after germination,and was fast during 5-9 d after germination.Protein content decreased at first and then increased with germination days increase(P<0.05).Total soluble sugar content was firstly increased and then decreased(P<0.05);Cysteine content increased within certain germination time by varying degrees,and reached the peak on the 5th day,and the highest increase was 12.22%for SLH and the lowest increase was 3.27%for KN80.Germination significantly increased the resveratrol content in peanut.After 5 d of germination,the resveratrol content increase of the 6 peanut varieties was SLH>HZZ>LH8>HY42>HLH>KN80,compared with the initial germination.After germination,the polyphenol content of each peanut variety increased at first and then decreased with the germination days increase,and the peak polyphenol content was 213.99 mg/g for SLH.The comprehensive score of sensory evaluation showed that the color,appearance,taste and smell of the SLH were higher than other peanut varieties.The results of cluster analysis showed that SLH was a peanut variety with high quality of fast growth,high nutritional value and excellent sensory quality after germination.This study provided reference for development of high quality peanut sprouts and functional peanut food.

关 键 词：花生芽菜 品种筛选 营养品质 活性物质 

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]