Research of peanut sprout production by different varieties of peanut and its nutrition analysis
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摘要: 为了探讨不同花生品种对花生芽生长规律及其营养成分的影响,以花育23、四粒红、花育20、高油酸花生、花育33为原料培养花生芽,每天对其生长情况进行记录,并测定不同品种花生芽的维生素C、白藜芦醇、总糖含量、含油量、蛋白质含量和含水量。结果表明,四粒红生长最快,6 d之后湿重总增重率为354.55%;四粒红花生芽的营养成分含量最高,其中,胚乳的维生素C含量达到40.05 mg/100 g,白藜芦醇含量达到34.20 mg/100 g,总糖含量为87.31μg,茎中的蛋白质含量为36.51%;脂肪含量少,含油量仅为37.18%。四粒红花生可作为人工栽培可食用花生芽推向市场。本研究结果为人工栽培可食用花生芽的生产提供理论基础。Abstract: In order to explore the effects of different peanut varieties on the growth and nutritional ingredient, the peanut sprout was cultivated used by Huayu No.23 peanut, four red peanut, Huayu No.20 peanut, high oleic acid peanut and Huayu No.33 peanut as the raw material. Growth conditions and regulars of five different varieties of peanut sprout were recorded and discussed every day.The indexes including vitamin C, resveratrol, total sugar quantity, oil quantity, protein quantity and water quantity of different varieties of peanut sprout were determined.The results showed that four red peanut grew fastest and its total wet weight gaining rate reached 354.55% six days later.Four red peanut sprouts had the most abundant in nutrient content in all varieties.In albumen, the vitamin C content, resveratrol content and total sugar content were 40.05 mg/100 g, 34.20 mg/100 g and 87.31 μg, respectively.In stem, the protein content was 36.51%.Four red peanut sprouts had less fat and its oil content was only 37.18%.Therefore, four red peanut could be used the raw material to cultivate edible peanut sprouts to the market. This paper provides theoretical basis for the production of cultivated edible peanut sprout.
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Keywords:
- peanut sprout /
- growth regularity /
- nutritional components /
- peanut varieties
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