食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 47 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025286

研究报告

光照处理对花生萌发过程中营养成分和活性成分的影响

  • 李先翠 ,
  • 李保国 ,
  • 姜元荣 ,
  • 史海明 ,
  • 王红玲
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  • 1(上海理工大学 医疗器械与食品学院,上海, 200093)
    2(丰益(上海)生物技术研发中心有限公司, 上海, 200137)
硕士研究生(李保国教授为通讯作者,E-mail:lbaoguo@126.com)

收稿日期: 2020-08-06

  修回日期: 2020-09-14

  网络出版日期: 2021-03-16

基金资助

上海市科技创新行动计划项目(19391904000)

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Effects of light on nutrients and bioactive in peanut during germination

  • LI Xiancui ,
  • LI Baoguo ,
  • JIANG Yuanrong ,
  • SHI Haiming ,
  • WANG Hongling
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  • 1(School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Wilmar(Shanghai)Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China)

Received date: 2020-08-06

  Revised date: 2020-09-14

  Online published: 2021-03-16

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摘要

以山东青花7号花生为原料,进行不同波长光照萌发实验。采用凯氏定氮法、液相色谱法等方法,对萌发花生营养和活性成分进行检测。结果表明,波长为380~450 nm、450~475 nm、495~570 nm、570~590 nm、620~750 nm、380~760 nm的紫光、蓝光、绿光、黄光、红光、日光及避光萌发48 h,花生中脂肪含量减少。蓝光、日光光照萌发48 h蛋白含量显著增加,其他波长光照蛋白含量无显著性差异。蓝光、绿光、黄光、红光、日光及避光萌发48 h还原糖含量为1.4%~2.33%,是原料的1.56 ~2.6倍。生育酚含量降低,红光光照萌发过程中多酚含量先下降后上升,萌发48 h含量达2.11 mg/g,为原料的1.17倍。白藜芦醇总量总体呈现上升趋势,紫光、红光光照萌发48 h,白藜芦醇总量分别为13.38 mg/kg、12.01 mg/kg,约为原料的3倍,γ-氨基丁酸含量均提高4倍以上。综合分析,不同波长光照处理可提高花生的营养和活性成分,该研究为优化花生萌发方法及研发萌发花生食品提供参考。

关键词： 光照; 花生; 萌发; 营养成分; 活性成分

本文引用格式

李先翠 , 李保国 , 姜元荣 , 史海明 , 王红玲 . 光照处理对花生萌发过程中营养成分和活性成分的影响[J]. 食品与发酵工业, 2021 , 47(4) : 47 -53 . DOI: 10.13995/j.cnki.11-1802/ts.025286

Abstract

In order to explore the changes of nutrients and bioactive in peanut during germination, the experiment was carried out at different wavelengths using Qinghua 7 peanut. The nutrients and bioactive of germinating peanut were detected by Kjeldahl and liquid chromatography method. The wavelength ranges of violet, blue, green, yellow, red and sunlight are 380-450 nm, 450-475 nm, 495-570 nm, 570-590 nm, 620-750 nm and 380-760 nm, respectively. The results showed that fat content of peanut decreased after 48 h germination under violet, blue, green, yellow, red, sunlight and darkness. Protein content of peanut increased under blue light and sunlight after 48 h germination, however there was no significant difference by other wavelengths. Moreover, reducing sugar content ranges from 1.4% to 2.33% under blue, green, yellow, red, sunlight and darkness after 48 h germination, which was 1.56 to 2.6 times higher than that in raw material, while tocopherol content of peanut decreased. Furthermore, the content of polyphenol decreased and then increased during the germination under red light. The content of polyphenol reached 2.11 mg/g after 48 h germination, which was 1.17 times higher than that in the raw material. In addition, the content of the total amount of resveratrol showed an overall rising trend. The total resveratrols in peanut under violet and red light after 48 h germination was 13.38 mg/kg and 12.01 mg/kg respectively, which was about three times higher than that in peanut raw materials. The content of γ-aminobutyric acid was increased by 4 times. All above results indicated that germination under different wavelengths can improve nutrients and bioactive of peanut, which can provide reference for optimizing the method of peanut germination and developing the food of peanut germination.

Key words： light; peanut; germination; nutrients; bioactive

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