食品工业科技2017，Vol.38Issue(14)：304-309,6.DOI:10.13386/j.issn1002-0306.2017.14.060
不同花生品种制作花生芽及营养成分分析
Research of peanut sprout production by different varieties of peanut and its nutrition analysis
摘要
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.关键词
花生芽/生长规律/营养成分/花生品种Key words
peanut sprout/growth regularity/nutritional components/peanut varieties分类
轻工纺织引用本文复制引用
于丽娜,徐同城,张初署,毕洁,王明清,林荣丽,杨珍,冯楚楚,张建成,孙杰..不同花生品种制作花生芽及营养成分分析[J].食品工业科技,2017,38(14):304-309,6.基金项目
山东省农业科学院农业科技创新工程(CXGC2016B16) （CXGC2016B16）
山东省自主创新与成果转化(2014CGZH0709) （2014CGZH0709）
山东省重点研发计划(2015GGX108006) （2015GGX108006）
山东省自然科学基金(ZR2016CM43,ZR2016YL021) （ZR2016CM43,ZR2016YL021）
山东省农科院重大科技成果培育计划(2016CGPY10) （2016CGPY10）
山东省农业科学院青年科研基金(2016CGPY10) （2016CGPY10）
山东省农业科学院青年英才培养计划. （）
