发芽提高花生中主要脂溶性营养物质的含量
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摘要
以粤油13号花生为原料进行25℃避光发芽7 d实验,探究白藜芦醇(苷)、生育酚、植物甾醇和多酚等主要脂溶性营养物质的变化规律,结合脂肪含量及脂肪酸组成评价油脂营养的变化。结果表明,发芽能显著提高花生中白藜芦醇(苷)、生育酚、植物甾醇及多酚的总量(p<0.05),分别为未发芽花生的4.71、3.25、2.27、2.74倍,强化了花生的营养价值。其中,白藜芦醇、白藜芦醇苷、α-生育酚、δ-生育酚、β-谷甾醇及豆甾醇最高能达到未发芽花生的5.94、2.96、5.98、8.64、1.96、2.80倍。虽然花生发芽过程中脂肪含量显著下降21.39%,但含油量仍符合油料要求,且脂肪酸组成变化不大,能保持花生油脂的质量。同时,本文对发芽过程中花生的黄曲霉毒素B_1含量进行监测,结果均未检出(方法检出限为1μg/kg),符合安全标准,为花生芽的食用开发提供理论支持。
Germination of Yueyou No. 13 peanuts at 25 °C in dark for 7 days was conducted to explore the changs of the main lipid-soluble bioactive components such as resveratrol, tocopherol, phytosterol and phenolics. The nutritional changes of oil fraction were also evaluated by determination of fat content and fatty acids composition. The result showed that germination significantly increased the total amount of resveratrol, tocopherol, phytosterol, and polyphenol in peanuts(p < 0.05), which were 4.71, 3.25, 2.27, and 2.74 times, respectively, higher than those of unmalted peanuts, respectively, enriching the nutrition of peanuts. Compared to ungerminated peanuts, resveratrol, piceid, α-tocopherol, δ-tocopherol, β-sitosterol and stigmasterol contents in germinated peanuts significantly increased up to 5.94, 2.96, 5.98, 8.64, 1.96 and 2.80 fold, respectively. Although the fat contents of peanut decreased significantly by 21.39% during the germination process, the oil content was still in line with the requirements of oil crops, and the fatty acid composition did not change much, and the peanut oil quality was maintained. At the same time, the content of aflatoxin B_1 in the peanut sprouts during germination was monitored and the results were not detected(method detection limit(MDLs) 1 μg/kg), which met the safety standards and provided theoretical support for the development of peanut sprouts.
Germination of Yueyou No. 13 peanuts at 25 °C in dark for 7 days was conducted to explore the changs of the main lipid-soluble bioactive components such as resveratrol, tocopherol, phytosterol and phenolics. The nutritional changes of oil fraction were also evaluated by determination of fat content and fatty acids composition. The result showed that germination significantly increased the total amount of resveratrol, tocopherol, phytosterol, and polyphenol in peanuts(p < 0.05), which were 4.71, 3.25, 2.27, and 2.74 times, respectively, higher than those of unmalted peanuts, respectively, enriching the nutrition of peanuts. Compared to ungerminated peanuts, resveratrol, piceid, α-tocopherol, δ-tocopherol, β-sitosterol and stigmasterol contents in germinated peanuts significantly increased up to 5.94, 2.96, 5.98, 8.64, 1.96 and 2.80 fold, respectively. Although the fat contents of peanut decreased significantly by 21.39% during the germination process, the oil content was still in line with the requirements of oil crops, and the fatty acid composition did not change much, and the peanut oil quality was maintained. At the same time, the content of aflatoxin B_1 in the peanut sprouts during germination was monitored and the results were not detected(method detection limit(MDLs) 1 μg/kg), which met the safety standards and provided theoretical support for the development of peanut sprouts.
引文
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[26]Kang H I,J Y Kim,S J Kwon,et al.Antioxidative Effects of Peanut Sprout Extracts[J].Journal of the Korean Society of Food Science&Nutrition,2010,39(7):941-946
[27]Wang G,Lei Z,Zhong Q,et al.Enrichment of caffeic acid in peanut sprouts and evaluation of its in vitro effectiveness against oxidative stress-induced erythrocyte hemolysis[J].Food Chemistry,2016,217:332-341
[28]Zhou Z,Robards K,Helliwell S,et al.The distribution of phenolic acids in rice[J].Food Chemistry,2004,87(3):401-406
[29]杨选,杨震,陶阳,等.花生籽粒发芽过程中脂肪代谢的变化[J].食品科学,2017,38(1):142-148YANG Xuan,YANG Zhen,TAO Yang,et al.Change in lipid metabolism during peanut seed germination[J].Food Science,2017,38(1):142-148
[30]曹品豹.燕麦油脂及在燕麦发芽过程中的变化和微胶囊化制备工艺[D].武汉:华中农业大学,2009CAO Pin-bao.Lipids of oat,their changes during germination and preparation technics of microencapsulation[D].Wuhan:Huazhong Agricultural University,2009
[31]李兰,彭振英,陈高,等.花生种子发育过程中脂肪酸积累规律的研究[J].华北农学报,2012,27(1):173-177LI Lan,PENG Zhen-ying,CHEN Gao,et al.Accumulation pattern of fatty acids during the seed development of peanut[J].Acta Agriculturae Boreali-Sinica,2012,27(1):173-177
[32]迟晓元,郝翠翠,潘丽娟,等.不同花生品种脂肪酸组成及其积累规律的研究[J].花生学报,2016,45(3):32-36CHI Xiao-yuan,HAO Cui-cui,PAN Li-juan,et al.Fatty acid accumulation pattern in different types of peanut[J].Journal of Peanut Science,2016,45(3):32-36
[33]路子显,伍松陵,孙长坡.黄曲霉素合成相关基因表达与环境因素的关系[J].生物技术通报,2010,11:56-61LU Zi-xian,WU Song-ling,SUN Chang-po.The relationship of aflatoxin biosynthetic gene expression and environmental factors[J].Biotechnology Bulletin,2011,11:56-61
[34]Lin B S,Lien T F,Chao M R,et al.Toxicological and nutraceutical assessments of peanut sprouts as daily supplements to feed Sprague-Dawley rats for 18 weeks[J].Journal of the Science of Food&Agriculture,2008,88(12):2201-2207
[35]袁列江,丁婉,张顺,等.糙米、发芽糙米中黄曲霉毒素含量的初步调查分析[J].粮油加工:电子版,2015,8:40-43YUAN Lie-jiang,DING Wan,ZHANG Shun,et al.Preliminary investigation and analysis of aflatoxin content in brown rice and germinated brown rice[J].Grain Engineering,2015,8:40-43
[36]王维坚.糙米发芽工艺的基础研究[D].吉林:吉林大学,2004WANG Wei-jian.Sprouting process of germinated brown rice[D].Jilin:Jilin University,2004
[2]Carrín M E,Carelli A A.Peanut oil:compositional data[J].European Journal of Lipid Science&Technology,2010,112(7):697-707
[3]Shamim Akhtar,Nauman Khalid,Iftikhar Ahmed,et al.Physicochemical characteristics,functional properties,and nutritional benefits of peanut oil:a review[J].Critical Reviews in Food Science&Nutrition,2014,54(12):1562-1575
[4]Moreau R A,Whitaker B D,Hicks K B.Phytosterols,phytostanols,and their conjugates in foods:structural diversity,quantitative analysis,and health-promoting uses[J].Progress in Lipid Research,2002,41(6):457
[5]Tsegaye Y,Shintani D K,Dellapenna D.Overexpression of the enzyme p-hydroxyphenolpyruvate dioxygenase in Arabidopsis,and its relation to tocopherol biosynthesis[J].Plant Physiology&Biochemistry,2002,40(11):913-920
[6]Hunter S C,Cahoon E B.Enhancing vitamin E in oilseeds:unraveling tocopherol and tocotrienol biosynthesis[J].Lipids,2007,42(2):97
[7]Sangronis E,Rodríguez M,Cava R,et al.Protein quality of germinated phaseolus vulgaris[J].European Food Research&Technology,2006,222(1-2):144-148
[8]Zhang H,Thava Vasanthan A,Wettasinghe M.Enrichment of tocopherols and phytosterols in canola oil during seed germinationm[J].J Agric.Food Chem.,2007,55(2):355-359
[9]Hahm T S,Park S J,Lo Y M.Effects of germination on chemical composition and functional properties of sesame(Sesamum indicum,L.)seeds[J].Bioresource Technology,2009,100(4):1643-1647
[10]吴凤凤.发芽对糙米主要营养成分、生理功效和加工特性的影响[D].无锡:江南大学,2013WU Feng-feng.Effect of germination on nutritional components,physiological functions and processing characteristics of brown rice[D].Wuxi:Jiangnan University,2013
[11]Wang K H,Lai Y H,Chang J C,et al.Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable[J].Journal of Agricultural&Food Chemistry,2005,53(2):242
[12]于淼.花生发芽过程中白藜芦醇富集技术与机理研究[D].沈阳:沈阳农业大学,2016YU Miao.Research on resveratrol accumulation and regulation mechanism in the process of peanut germination[D].Shenyang:Shenyang Agricultural University,2016
[13]Chen R S,Wu P L,Chiou RYY.Peanut roots as a source of resveratrol[J].J Agric.Food Chem.,2002,50(6):1665-1667
[14]何伟.反相液相色谱法测定植物油中VE含量的方法研究[D].长沙:湖南农业大学,2011HE Wei.Study on determination vitamin E in vegetable oil by reversed-phase liquid chromatography[D].Changsha:Hunan Agricultural University,2011
[15]汤富彬,沈丹玉,刘毅华,等.油茶籽油和橄榄油中主要化学成分分析[J].中国粮油学报,2013,28(7):108-113TANG Fu-bin,SHEN Dan-yu,LIU Yi-hua,et al.Analysis of main chemical components in camellia oil and olive oil[J].Journal of the Chinese Cereals and Oils Association,2013,28(7):108-113
[16]Liu C D,Wen Y Y,Chiou J M,et al.Comparative characterization of peanuts grown by aquatic floating cultivation and field cultivation for seed and resveratrol production[J].Journal of Agricultural&Food Chemistry,2003,51(6):1582-1585
[17]Stervbo U,Vang O,Bonnesen C.A review of the content of the putative chemopreventive phytoalexin resveratrol in red wine[J].Food Chemistry,2007,101(2):449-457
[18]Campos Mondragón M G,Barca A M C de la,Durán Prado A,et al.Nutritional composition of new peanut(Arachis hypogaea L.)cultivars[J].Grasas Y Aceites,2009,60(2):161-167
[19]Shintani D,Dellapenna D.Elevating the vitamin e content of plants through metabolic engineering[J].Science,1998,282(5396):2098-2100
[20]Paj?k P,Socha R,Ga?kowska D,et al.Phenolic profile and antioxidant activity in selected seeds and sprouts[J].Food Chemistry,2014,143(1):300-306
[21]Gharachorloo M,Tarzi B G,Baharinia M.The effect of germination on phenolic compounds and antioxidant activity of pulses[J].Journal of the American Oil Chemists Society,2013,90(3):407-411
[22]Pradeep P M,Sreerama Y N.Impact of processing on the phenolic profiles of small millets:evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia[J].Food Chemistry,2015,169:455-463
[23]Ti H,Zhang R,Zhang M,et al.Dynamic changes in the free and bound phenolic compounds and antioxidant activity of brown rice at different germination stages[J].Food Chemistry,2014,161(6):337
[24]赵霞,张文斌,杨瑞金,等.浸泡发芽处理对燕麦多酚组成及其抗氧化活性的影响[J].食品工业科技,2016,37(15):101-106ZHAO Xia,ZHANG Wen-bin,YANG Rui-jin,et al.Polyphenol composition and antioxidant activity of oat as affected by soaking and germination[J].Science and Technology of Food Industry,2016,37(15):101-106
[25]付晓燕,胡崇琳,田斌强,等.燕麦发芽过程中酚类物质的变化[J].食品科学,2011,32(5):137-142FU Xiao-yan,HU Chong-lin,TIAN Bin-qiang,et al.Changes in phenols during oat germination[J].Food Science,2011,32(5):137-142
[26]Kang H I,J Y Kim,S J Kwon,et al.Antioxidative Effects of Peanut Sprout Extracts[J].Journal of the Korean Society of Food Science&Nutrition,2010,39(7):941-946
[27]Wang G,Lei Z,Zhong Q,et al.Enrichment of caffeic acid in peanut sprouts and evaluation of its in vitro effectiveness against oxidative stress-induced erythrocyte hemolysis[J].Food Chemistry,2016,217:332-341
[28]Zhou Z,Robards K,Helliwell S,et al.The distribution of phenolic acids in rice[J].Food Chemistry,2004,87(3):401-406
[29]杨选,杨震,陶阳,等.花生籽粒发芽过程中脂肪代谢的变化[J].食品科学,2017,38(1):142-148YANG Xuan,YANG Zhen,TAO Yang,et al.Change in lipid metabolism during peanut seed germination[J].Food Science,2017,38(1):142-148
[30]曹品豹.燕麦油脂及在燕麦发芽过程中的变化和微胶囊化制备工艺[D].武汉:华中农业大学,2009CAO Pin-bao.Lipids of oat,their changes during germination and preparation technics of microencapsulation[D].Wuhan:Huazhong Agricultural University,2009
[31]李兰,彭振英,陈高,等.花生种子发育过程中脂肪酸积累规律的研究[J].华北农学报,2012,27(1):173-177LI Lan,PENG Zhen-ying,CHEN Gao,et al.Accumulation pattern of fatty acids during the seed development of peanut[J].Acta Agriculturae Boreali-Sinica,2012,27(1):173-177
[32]迟晓元,郝翠翠,潘丽娟,等.不同花生品种脂肪酸组成及其积累规律的研究[J].花生学报,2016,45(3):32-36CHI Xiao-yuan,HAO Cui-cui,PAN Li-juan,et al.Fatty acid accumulation pattern in different types of peanut[J].Journal of Peanut Science,2016,45(3):32-36
[33]路子显,伍松陵,孙长坡.黄曲霉素合成相关基因表达与环境因素的关系[J].生物技术通报,2010,11:56-61LU Zi-xian,WU Song-ling,SUN Chang-po.The relationship of aflatoxin biosynthetic gene expression and environmental factors[J].Biotechnology Bulletin,2011,11:56-61
[34]Lin B S,Lien T F,Chao M R,et al.Toxicological and nutraceutical assessments of peanut sprouts as daily supplements to feed Sprague-Dawley rats for 18 weeks[J].Journal of the Science of Food&Agriculture,2008,88(12):2201-2207
[35]袁列江,丁婉,张顺,等.糙米、发芽糙米中黄曲霉毒素含量的初步调查分析[J].粮油加工:电子版,2015,8:40-43YUAN Lie-jiang,DING Wan,ZHANG Shun,et al.Preliminary investigation and analysis of aflatoxin content in brown rice and germinated brown rice[J].Grain Engineering,2015,8:40-43
[36]王维坚.糙米发芽工艺的基础研究[D].吉林:吉林大学,2004WANG Wei-jian.Sprouting process of germinated brown rice[D].Jilin:Jilin University,2004