花生发芽过程中基础成分变化及白藜芦醇的诱导富集

Changes of Basic Components and Resveratrol Induced Enrichment of Peanut During Germination

以8种花生种子为原料,探究发芽4 d过程中各品种花生发芽率、芽长、基础成分和白藜芦醇含量的变化,并优选出3个品种(花育22、花育25和花育50),分别采用低温、超声、紫外、添加诱导剂苯丙氨酸和水杨酸对白藜芦醇进行富集。结果表明,发芽过程中,各品种发芽率和芽长呈现不同程度的增长,营养成分也发生改变,游离氨基酸显著增加,粗脂肪、可溶性蛋白总体均显著下降,灰分、粗蛋白和总糖的含量总体上不发生变化,活性成分白藜芦醇的含量也显著增加,最高达144.72μg/100 g。此外,进一步通过对比3个品种发芽2 d时各诱导处理组与对照组白藜芦醇的含量可知,超声、紫外以及添加苯丙氨酸的处理对发芽过程中白藜芦醇均有显著的富集作用。

Eight kinds of peanut seeds were used as raw materials to study the changes of germination rate, bud length, basic components and resveratrol content of each variety during four days of germination. Three varieties(HY22, HY25 and HY50) were selected to enrich resveratrol in Peanut by low temperature, ultrasound, ultraviolet, phenylalanine and salicylic acid. The results showed that, the germination rate and the length of buds increased to different degrees during germination. Besides, the nutrient composition also changed, the free amino acids increased manifestly, while the crude fat and soluble protein decreased significantly, the ash content, crude protein content and total sugar content remained almost unchanged, and the content of resveratrol, the active ingredient, increased significantly, up to 144.72 μg/100 g. In addition, in the comparison of the resveratrol content of each induction group and control group at 2 d germination, it was found that the treatment of ultrasound, ultraviolet and phenylalanine had significant enrichment effect on resveratrol content during germination.