花生发芽过程中营养物质和功能成分变化规律研究.docVIP

花生发芽过程中营养物质和功能成分变化规律研究 　　摘要：以小白沙花生（Arachis hypogaea Linn.）种子为原料进行发芽试验，系统研究发芽过程中各营养物质和功能成分的变化。结果表明，花生发芽后水分含量大幅提高，灰分含量变化不大，发芽初期粗脂肪含量略微波动，总氮含量有所增加，可溶性蛋白含量急剧减少，游离氨基酸和总糖含量开始上升。发芽4 d的花生芽菜脂肪含量较原样下降71.9%，游离氨基酸含量约为原样的30倍，总糖含量是原样的3.7倍，总酚、白藜芦醇和黄酮含量较原样分别上升了53.6%、34.5%和42.5%，说明花生发芽后大分子物质减少，人体较容易吸收利用的小分子物质含量提高，功能成分的含量有所增加，发芽可以作为提升花生营养保健价值的重要手段。 　　关键词：花生（Arachis hypogaea Linn.）；发芽；营养物质；功能成分；变化 　　中图分类号：S565.2 文献标识码：A 文章编号：0439-8114（2018）01-0089-04 　　DOI：10.14088/j.cnki.issn0439-8114.2018.01.023 　　Abstract： Using the seed of Xiaobaisha peanut（Arachis hypogaea Linn.） as material，the change of nutritional and functional components in peanut during germination were studied. The results showed that the water content increased significantly and the ash content changed little. At the beginning of germination，crude fat content fluctuated slightly，total nitrogen content increased，soluble protein content decreased sharply，free amino acids and total sugar content began to rise. The fat content of 4 d peanut sprouts declined by 71.9% compared with the original peanut. The free amino acid content is about 30 times as the total sugar content is 3.7 times of the original peanut. The total phenols，resveratrol and flavonoids were increased by 53.6%，34.5% and 42.5%. The results indicated that after the germination of peanut，the macromolecular substance is reduced，and the content of small molecular substance which is easy to absorb and utilize by human body is increased，and the content of functional component is increased.Germination can be used as an important means to improve the nutritional and health value of peanut. 　　Key words： peanut（Arachis hypogaea Linn.）； germination； nutritional components； functional components； change 　　花生（Arachis hypogaea Linn.）是一种高蛋白油料作物，且属于优良蛋白质，很容易被人体吸收[1]。花生仁中含有8种人体必需氨基酸，还含有丰富的不饱和脂肪酸、卵磷脂、多种维生素以及钙、磷、铁等元素[2]。花生中含有一种生物活性很强的天然多酚类物质――白藜芦醇，具有抑菌、防癌、降血脂、抗氧化等广泛的保健功能，被美国科学界列为“100种最热门有效的抗衰老物质”之一[3]。中国是世界花生生产大国，但与发达国家相比，中国对花生资源的开发和利用程度还相距甚远。 　　发芽是由异养到自养的过程，普遍认为萌发的关键是水解