李先翠¹，李保国^1*，姜元荣²，史海明²

（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）

摘要：豆科植物萌发后具有较高的营养价值和药用价值，因而其研究受到越来越多关注。花生营养丰富，具有降低胆固醇、促进生长发育、增强记忆、抗衰老、抗氧化、预防肿瘤等多种功效。花生通过萌发还可富集白藜芦醇、多酚等活性物质，提高营养价值，并形成独特的口感和风味。本文综述了诱导花生萌发的方法以及萌发过程中糖类、脂肪、蛋白、生育酚营养物质及多酚、白藜芦醇生物活性物质含量的变化，展望了萌发花生的发展前景，以期为萌发花生食品的研究与开发提供参考，促进我国萌发功能性食品的发展。

关键词：花生；萌发；方法；营养物质；变化

中图分类号：TS201.4   文献标识码：A   文章编号：1674-506X（2020）04-0055-0006

Advances in the Research of Germination Methods and Nutrient Composition Changes of Peanuts

LI Xian-cui¹, LI Bao-guo^1*, JIANG Yuan-rong², SHI Hai-ming²

（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）

Abstract：Research on legumes have been drawn more attention by scholars, because of its rich nutritional and medicinal value. Peanut is rich of nutrients and possess a variety of beneficial effects, including lowing cholesterol, promoting growth and development enhancing memories, anti-aging, anti-oxidation and tumor prevention. Germination of peanut can enrich active substances such as resveratrol, phenolics and improve nutritional value of sprouts as well as forming unique taste and flavor. This paper reviewed germination methods and the changes of nutritional components including sugars, lipid, protein and tocopherol, and the changes of bioactive properties such as phenolics and resveratrol, prospects the future development of germinated peanut, The purpose is to provide reference for the research and development of geminated peanut food and improve the development of geminated functional food in China.

Keywords：peanut; germination; methods; nutrient composition; changes

doi：10.3969/j.issn.1674-506X.2020.04-011

收稿日期：2020-02-19

基金项目：上海市科技创新行动计划项目（19391904000）

作者简介：李先翠（1992-），女，硕士。研究方向：油脂加工。

*通讯作者

引文格式：李先翠,李保国,姜元荣,等.花生萌发方法及营养物质变化研究进展[J].食品与发酵科技,2020,56(4):55-59,125.