花生芽营养成分变化与加工利用研究进展

doi:10.12190/j.issn.2096-1197.2025.02.11

北方农业学报 ›› 2025, Vol. 53 ›› Issue (2): 109-118.doi: 10.12190/j.issn.2096-1197.2025.02.11

• 农产品加工·农业信息技术 • 上一篇下一篇

花生芽营养成分变化与加工利用研究进展

许海涛¹, 马红珍¹, 田珍榛², 张伟强³, 郭海斌¹, 冯利⁴, 王彦彬⁴, 江常杰⁵, 甄志高¹

1.驻马店市农业科学院农产品加工研究所/河南省芽类加工工程技术研究中心/驻马店市五谷芽苗菜生产与加工重点实验室,河南驻马店 463000;
2.郑州大学公共卫生学院,河南郑州 450001;
3.河南省科研平台服务中心,河南郑州 450003;
4.河南中坤农业科技有限公司,河南正阳 463600;
5.禾存良（河南）科技实业有限责任公司,河南驻马店 463000

收稿日期:2024-11-01 出版日期:2025-04-20 发布日期:2025-09-08
通讯作者: 田珍榛（1986—）,女,主治医师,博士研究生,研究方向为营养与食品卫生。
作者简介:许海涛（1974—）,男,研究员,学士,主要从事农产品贮运与加工技术方面的研究工作。
基金资助:
国家重点研发计划子课题（2024YFD2301003）; 国家花生产业技术体系建设项目（CARS-13）; 中原学者工作站项目（ZYGZZ2023116）; 中原学者工作站资助项目（244400510026）; 驻马店市社发领域科技攻关项目（2024006）

Research progress on nutritional composition changes and processing utilization of peanut sprouts

XU Haitao¹, MA Hongzhen¹, TIAN Zhenzhen², ZHANG Weiqiang³, GUO Haibin¹, FENG Li⁴, WANG Yanbin⁴, JIANG Changjie⁵, ZHEN Zhigao¹

1. Institute of Food Science and Technology,Zhumadian Academy of Agricultural Sciences/Research Center for the Sprout Processing Engineering Technology in Henan Province/Zhumadian Key Laboratory of Production and Processing of Five Cereals Sprouting Vegetables,Zhumadian 463000,China;
2. College of Public Health,Zhengzhou University,Zhengzhou 450001,China;
3. Henan Scientific Research Platform Service Center,Zhengzhou 450003,China;
4. Henan Zhongkun Agricultural Technology Co.,Ltd.,Zhengyang 463600,China;
5. Hecunliang（Henan） Technology Industry Co.,Ltd.,Zhumadian 463000,China

Received:2024-11-01 Online:2025-04-20 Published:2025-09-08

摘要/Abstract

摘要： 花生芽口感脆嫩、风味独特,富含白藜芦醇,是理想的功能食品。文章概述了花生发芽过程中蛋白质、氨基酸、脂肪和脂肪酸、矿物质、糖类、维生素C、酚类、白藜芦醇等营养成分的变化,总结了花生芽功能活性的研究进展及国内外花生芽加工与利用方面的研究现状,并对花生芽未来的研究方向进行了展望,以期为推动花生芽产业快速发展及在食品工业中的进一步开发、利用提供参考。

关键词: 花生芽, 营养成分, 功能活性, 加工利用, 研究进展

Abstract: Peanut sprouts are crisp in test,possess a unique flavor,and are rich in resveratrol,making them an ideal functional food. This paper reviews the changes in nutritional components,including proteins,amino acids,fats and fatty acids,minerals,carbohydrates,vitamin C,phenolics,and resveratrol,during the germination of peanuts,summarizes the research progress on the functional bioactivities of peanut sprouts and the current status of studies on their processing and utilization both domestically and internationally,and discusses future research directions for peanut sprouts,aiming to provide a valuable reference for promoting the rapid growth of the peanut sprout industry and its further development and utilization in the food industry.

Key words: Peanut sprouts, Nutritional components, Functional bioactivity, Processing utilization, Research progress

中图分类号:

S649

许海涛, 马红珍, 田珍榛, 张伟强, 郭海斌, 冯利, 王彦彬, 江常杰, 甄志高. 花生芽营养成分变化与加工利用研究进展[J]. 北方农业学报, 2025, 53(2): 109-118.

XU Haitao, MA Hongzhen, TIAN Zhenzhen, ZHANG Weiqiang, GUO Haibin, FENG Li, WANG Yanbin, JIANG Changjie, ZHEN Zhigao. Research progress on nutritional composition changes and processing utilization of peanut sprouts[J]. Journal of Northern Agriculture, 2025, 53(2): 109-118.

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花生芽营养成分变化与加工利用研究进展

Research progress on nutritional composition changes and processing utilization of peanut sprouts

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