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In the paper, the pattern of changes that the basic nutrients(water, protein, fat, and soluble sugars, free amino acids) and active ingredients(polyphenols, resveratrol, and proanthocyanidins) were studied during the peanut sprouting period. The results showed that the water content of peanut in the sprouts increased continuously in 0-9 days, and the protein was basically maintained at the original level; fat content reduced by 44%; soluble sugars increased by 70%; free amino acids increased by 212%; polyphenols increased by 34%; resveratrol content increased by 45%; proanthocyanidin content slightly decreased. Except for moisture, the essential nutrients contents were mostly down-regulated, while the active ingredient contents were mostly up-regulated during the germination process. The active ingredient contents of post-germination peanut are all with high advantage and can be used as a reference for further development and utilization.
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Basic Information:
DOI：10.14001/j.issn.1002-4093.2021.03.009
China Classification Code:S565.2
Citation Information:
[1]WANG Na,LI Na,YU Qiu-ying ,et al.Study on the Law of Nutrient Variation in Peanut Sprouts during Germination[J].Journal of Peanut Science,2021,50(03):61-67+79.DOI:10.14001/j.issn.1002-4093.2021.03.009.
Fund Information:
郑州市营养与健康食品重点实验室(KF20190426)