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

以粤油13号花生为原料进行25℃避光发芽7 d实验,探究白藜芦醇(苷)、生育酚、植物甾醇和多酚等主要脂溶性营养物质的变化规律,结合脂肪含量及脂肪酸组成评价油脂营养的变化。结果表明,发芽能显著提高花生中白藜芦醇(苷)、生育酚、植物甾醇及多酚的总量(p<0.05),分别为未发芽花生的4.71、3.25、2.27、2.74倍,强化了花生的营养价值。其中,白藜芦醇、白藜芦醇苷、α-生育酚、δ-生育酚、β-谷甾醇及豆甾醇最高能达到未发芽花生的5.94、2.96、5.98、8.64、1.96、2.80倍。虽然花生发芽过程中脂肪含量显著下降21.39%,但含油量仍符合油料要求,且脂肪酸组成变化不大,能保持花生油脂的质量。同时,本文对发芽过程中花生的黄曲霉毒素B_1含量进行监测,结果均未检出(方法检出限为1μg/kg),符合安全标准,为花生芽的食用开发提供理论支持。

Germination of Yueyou No. 13 peanuts at 25 ℃ 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.