芝麻种子萌发过程中主要组分的变化

Changes of Main Components During the Germination of Sesame Seeds

对不同萌发时间芝麻种子的主要组分进行测定,并进行相关性分析,研究芝麻种子萌发过程中主要物质含量的变化规律,为芝麻芽苗菜的开发利用提供基础依据。结果表明:芝麻种子萌发过程中,胚根长度、胚轴长度、鲜质量增加,轴径无明显变化;驻芝19号、赣芝10号、郑芝HL05在萌发过程中粗纤维含量分别由3. 42%、3. 45%、3. 02%增加到8. 10%、9. 14%、8. 12%;总糖含量分别由12. 09%、10. 82%、10. 77%增加至30. 45%、30. 03%、23. 20%;粗脂肪含量均下降50%左右;总酚含量分别由1. 74、2. 28、6. 24 mg/g上升至13. 80、14. 15、13. 49 mg/g。芝麻种子萌发过程中亚油酸含量减少,亚麻酸含量增加。芝麻种子萌发过程中总糖含量与粗脂肪含量呈极显著负相关,与粗纤维含量、胚轴长度、胚根长度、轴径极显著正相关;粗纤维含量与粗脂肪含量呈极显著负相关,与胚轴长度、胚根长度、轴径呈显著正相关;粗脂肪含量与胚轴长度、胚根长度、轴径呈极显著负相关。综上,芝麻种子萌发过程中主要组分含量变化的转折点是萌发24 h,萌发0～72 h,总糖、粗纤维、总酚含量增加,粗脂肪含量下降,主要脂肪酸组成无明显变化,总不饱和脂肪酸含量大于80%。

Through the determination of the main components of sesame at different germination periods,the changes of main components during sesame germination were studied and the correlation was analyzed to provide the basis for the development and utilization of sesame seed sprout.The results were as follows:during the process of sesame germination,the radicle,hypocotyls,and fresh mass increased,and the axis diameter did not change significantly.The contents of crude fiber in Zhuzhi No.19,Ganzhi No.10and Zhengzhi HL05increased significantly from3.42%,3.45%,3.02%to8.10%,9.14%,8.12%,respectively.The total sugar contents increased from12.09%,10.82%,10.77%to30.45%,30.03%,23.20%respectively.Crude fat contents were reduced by about50%.The total phenolic contents increased from1.74,2.28,6.24mg/g to13.80,14.15,13.49mg/g,respectively.The linoleic acid content of sesame seeds decreased and the linolenic acid increased after germination.Total sugar was negatively correlated with crude fat during germination,while positively correlated with crude fiber,hypocotyl,radicle,and shaft diameter.The crude fiber was negatively correlated with crude fat,and positively correlated with embryonic axis,radical,and axis diameter.There was a significant negative correlation between crude fat and hypocotyls,radical,and axial diameter.In summary,the turning time point of the change of the main components during the germination process of sesame seeds was24h after germination.When sesame was germinated for72h,the total sugar,crude fiber and total phenol content increased,the crude fat content decreased,the main fatty acid composition showed no obvious change,and the total unsaturated fatty acid content was more than80%.