花生发芽期间的生理指标、成分变化及相关性分析

Changes of physiological indicator, components and their correlation analysis in peanut during germination

对花生在发芽过程中的发芽率、水分含量、呼吸强度3个生理指标及脂肪、粗蛋白和淀粉、非淀粉多糖、可溶性总糖含量的变化及其相关性进行研究。结果表明,随着花生发芽时间的延长,发芽率先增加后趋于稳定,水分含量、呼吸强度逐渐增加,脂肪含量显著降低(P<0.05),粗蛋白含量变化较小;在碳水化合物中,淀粉含量显著增加(P<0.05),可溶性总糖和非淀粉多糖含量均随着发芽时间的延长先降低后增加。相关性分析表明,发芽率与粗蛋白含量呈显著正相关,与非淀粉多糖含量呈显著负相关。水分含量与呼吸强度呈极显著正相关,且两者与淀粉含量呈显著正相关,与脂肪含量呈极显著负相关,脂肪与淀粉含量呈显著负相关,可溶性总糖与非淀粉多糖含量呈极显著正相关。

The changes of the major physiological indexes（germination rate, moisture content, respiratory intensity）, major components, including fat, crude protein, starch, non-starch polysaccharides and soluble carbohydrate in peanut during germination and their correlation were determined. The results showed that with the time of peanut germination increasing, the germination rate increased continuously and then stabilized; moisture content, respiratory intensity increased gradually and the fat content was significantly reduced（P〈0.05）; the content of crude protein had small changes. In carbohydrates, starch content increased significantly（P〈0.05）, soluble carbohydrate and non-starch polysaccharides contents decreased first and then increased with germination time. The correlation analysis showed that the germination rate had a significant and positive correlation with crude protein content and was negatively associated with non-starch polysaccharides content. Moisture content and respiratory intensity had a most significantly positive correlation, and both were positively correlated with starch content, most negatively correlated with fat content. Fat was negatively correlated with starch content. Soluble carbohydrate had a most positively correlation with non-starch polysaccharides content.