Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China; Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110161, China.
Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
Ultrason Sonochem. 2016 Jan;28:334-340. doi: 10.1016/j.ultsonch.2015.08.008. Epub 2015 Aug 12.
Peanut sprout is a kind of high quality natural food which has important effect on health-care. It contains abundant bioactive substances such as resveratrol and lower fat. Naturally, resveratrol occurs in stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. In this study, the influence of ultrasonic stimulation on the resveratrol accumulate in germinant peanut prepared from three varieties (FH12, FH18, and BS1016) in the dry state before steeping were investigated. All experiments were performed using an ultrasonic cleaner bath operating at three frequencies (28, 45 and 100 kHz) for 20 min at constant temperature 30°C. The resulted amounts of resveratrol in peanut sprout were increasing by 2.25, 3.34, and 1.71 times compared with the control group of peanut germinated from FH12, FH18, and BS1016, respectively, after 3d with decreasing the amounts of allergic protein. After ultrasound, the germination rate and total sugar content increased slightly while the crude fat decreased and protein remained unchanged. Overall, the study results indicated that ultrasound treatment combined with germination can be an effective method for producing enriched-resveratrol and poor allergic protein peanut sprout as a functional vegetable.
花生芽是一种优质的天然食品,对保健有重要作用。它含有丰富的生物活性物质,如白藜芦醇和较低的脂肪。白藜芦醇自然存在于芪类植物抗毒素酚类化合物中,是植物对各种生物和非生物胁迫的反应产物。在这项研究中,研究了超声刺激对三种品种(FH12、FH18 和 BS1016)在浸泡前干燥状态下发芽花生中白藜芦醇积累的影响。所有实验均在 30°C 恒温下使用频率为 28、45 和 100 kHz 的超声波清洗器浴进行 20 分钟。与从 FH12、FH18 和 BS1016 发芽的花生的对照组相比,经过 3 天,花生芽中的白藜芦醇含量分别增加了 2.25、3.34 和 1.71 倍,同时降低了过敏蛋白的含量。超声处理后,发芽率和总糖含量略有增加,粗脂肪减少,蛋白质保持不变。总的来说,研究结果表明,超声处理与发芽相结合可以作为一种生产富含白藜芦醇和低过敏蛋白花生芽的有效方法,可作为功能性蔬菜。