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5 d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5 d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5 d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5 d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。
关键词:
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花生
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发芽
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营养成分
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生物活性
Abstract:
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.
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