花生学报2024，Vol.53Issue(2)：83-90,8.DOI:10.14001/j.issn.1002-4093.2024.02.011
不同品种花生芽菜营养品质及活性物质差异分析
Difference Analysis of Nutritional Quality and Active Substance in Different Varieties of Peanut Sprouts
摘要
Abstract
In order to screen peanut sprouts with fast growth and high nutritional value,the growth characteristics,nutritional components and active substance of six varieties of peanut were studied during 1-9 d after germination.The results showed that the germination rate of different pea-nut varieties was KN80>HZZ>SLH>LH8>HLH>HY42;During the germination period,the sprout length of all varieties increased significantly,and the difference among varieties was significant.The longest sprout length of SLH was 5.82 cm,and the shortest sprout length of KN80 was 1.53 cm.The growth rate of sprout length of all varieties was slow during 1-3 d after germination,and was fast during 5-9 d after germination.Protein content decreased at first and then increased with germination days in-crease(P<0.05).Total soluble sugar content was firstly increased and then decreased(P<0.05);Cysteine content increased within certain germination time by varying degrees,and reached the peak on the 5th day,and the highest increase was 12.22% for SLH and the lowest increase was 3.27% for KN80.Germination significantly increased the resveratrol content in peanut.After 5 d of germination,the resveratrol content increase of the 6 peanut varieties was SLH>HZZ>LH8>HY42>HLH>KN80,compared with the initial germination.After germination,the polyphenol content of each pea-nut variety increased at first and then decreased with the germination days increase,and the peak polyphenol content was 213.99 mg/g for SLH.The comprehensive score of sensory evaluation showed that the color,appearance,taste and smell of the SLH were higher than other peanut varieties.The results of cluster analysis showed that SLH was a peanut variety with high quality of fast growth,high nutritional value and excellent sensory quality after germination.This study provided reference for development of high quality peanut sprouts and functional peanut food.关键词
花生芽菜/品种筛选/营养品质/活性物质Key words
peanut sprout/screening of varieties/nutritional quality/active substance分类
农业科技引用本文复制引用
张艳芝,袁冲,胡珂欣,周宁,任红涛,王娜,王凡..不同品种花生芽菜营养品质及活性物质差异分析[J].花生学报,2024,53(2):83-90,8.基金项目
河南省创新生态支撑专项(HARS-22-05-Z1) （HARS-22-05-Z1）
