现代食品科技2018，Vol.34Issue(4)：30-38,9.DOI:10.13982/j.mfst.1673-9078.2018.04.006
发芽提高花生中主要脂溶性营养物质的含量
Increase of Lipid-soluble Nutritional Components Content in Peanuts by Germination
摘要
Abstract
Germination of Yueyou No. 13 peanuts at 25 °C in dark for 7 days was conducted to explore the changs of the main lipid-soluble bioactive components such as resveratrol, tocopherol, phytosterol and phenolics. The nutritional changes of oil fraction were also evaluated by determination of fat content and fatty acids composition. The result showed that germination significantly increased the total amount of resveratrol, tocopherol, phytosterol, and polyphenol in peanuts (p ＜ 0. 05), which were 4. 71, 3. 25, 2. 27, and 2. 74 times, respectively, higher than those of unmalted peanuts, respectively, enriching the nutrition of peanuts. Compared to ungerminated peanuts, resveratrol, piceid, α-tocopherol, δ-tocopherol, β-sitosterol and stigmasterol contents in germinated peanuts significantly increased up to 5. 94, 2. 96, 5. 98, 8. 64, 1. 96 and 2. 80 fold, respectively. Although the fat contents of peanut decreased significantly by 21. 39％ during the germination process, the oil content was still in line with the requirements of oil crops, and the fatty acid composition did not change much, and the peanut oil quality was maintained. At the same time, the content of aflatoxin B1 in the peanut sprouts during germination was monitored and the results were not detected (method detection limit (MDLs) 1 μg/kg), which met the safety standards and provided theoretical support for the development of peanut sprouts.关键词
花生芽/发芽/白藜芦醇 (苷)/脂溶性营养物质/脂肪酸组成/黄曲霉毒素B1Key words
peanut sprout/germination/resveratrol/lipid-soluble nutritional component/fatty acid composition/aflatoxin B1引用本文复制引用
李淑莹,刘国琴..发芽提高花生中主要脂溶性营养物质的含量[J].现代食品科技,2018,34(4):30-38,9.基金项目
国家自然科学基金资助项目(31471677、31771895) （31471677、31771895）
