芽用花生籽仁吸水特性动态变化研究

doi:10.12190/j.issn.2096-1197.2025.04.06

北方农业学报 ›› 2025, Vol. 53 ›› Issue (4): 67-77.doi: 10.12190/j.issn.2096-1197.2025.04.06

• 分子生物学·生理生化 • 上一篇下一篇

芽用花生籽仁吸水特性动态变化研究

许海涛¹, 马红珍¹, 吴寅², 张丽霞², 王娜³, 郭海斌¹, 冯利⁴, 甄志高¹, 崔建民¹, 王月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.河南省农业科学院农产品加工研究中心,河南郑州 450002;
3.河南农业大学食品科学技术学院,河南郑州 50002;
4.河南中坤农业科技有限公司,河南正阳 463600

收稿日期:2025-01-24 出版日期:2025-08-20 发布日期:2025-12-09
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:
国家重点研发计划项目（2024YFD2301003）; 国家花生产业技术体系建设项目（CARS-13）; 中原学者工作站资助项目（ZYGZZ2023116,244400510026）; 驻马店市社发领域科技攻关项目（2024006）

Study on dynamic changes in water absorption characteristics of peanut kernels for sprouting

XU Haitao¹, MA Hongzhen¹, WU Yin², ZHANG Lixia², WANG Na³, GUO Haibin¹, FENG Li⁴, ZHEN Zhigao¹, CUI Jianmin¹, WANG Yue¹

1. Institute of Agricultural Products Processing,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 63000,China;
2. Agricultural Products Processing Research Center,Henan Academy of Agricultural Sciences,Zhengzhou 50002,China;
3. College of Food Science and Technology,Henan Agricultural University,Zhengzhou 50002,China;
4. Henan Zhongkun Agricultural Technology Co.,Ltd.,Zhengyang 63600,China

Received:2025-01-24 Online:2025-08-20 Published:2025-12-09

摘要/Abstract

摘要： 【目的】探究芽用花生籽仁吸水特性动态变化规律,为芽用花生品种选育与生产提供理论参考。【方法】以驻花11、驻H23、豫花93、豫花9326、鲁花8号、花育20为试验材料,分别置于隔水式电热恒温箱[（25±2） ℃]内,测定不同浸泡时间下芽用花生籽仁的吸水量,分析其吸水特性随浸泡时间的动态变化。【结果】芽用花生籽仁吸水量、吸水率随浸泡时间的延长呈持续增加趋势,吸水量达50%时,驻花11、豫花93、豫花9326、花育20需浸泡3 h,驻H23、鲁花8号需浸泡4 h;吸水率达50%时,驻花11需浸泡7 h,豫花93、豫花9326、驻H23需浸泡5 h,花育20需浸泡24 h,鲁花8号浸泡1~72 h吸水率均低于50%;吸水速率随浸泡时间的延长逐渐降低,浸泡0~1 h吸水速率最高,1~2 h急剧下降,2~6 h降幅变小,36 h后趋近于水平直线;百粒体积、膨胀率随浸泡时间的延长持续增加;浸泡72 h,驻花11、驻H23、豫花93、豫花9326、鲁花8号、花育20百粒鲜重比初始干重分别增加61.49%、80.35%、65.32%、65.27%、55.75%、51.02%,粒长比初始粒长分别增加16.94%、15.07%、11.17%、23.53%、12.59%、16.51%,粒宽随浸泡时间的延长呈波浪式增加。Spearson相关性分析表明,吸水率、吸水速率与吸水量、百粒体积、膨胀率、百粒鲜重、粒长、粒宽呈极显著负相关关系（P<0.01）,吸水量与百粒体积、膨胀率、百粒鲜重、粒长、粒宽呈极显著正相关关系（P<0.01）,百粒体积、膨胀率、百粒鲜重、粒长、粒宽之间也呈极显著正相关关系（P<0.01）。【结论】芽用花生籽仁越长、越宽,越有利于百粒体积、膨胀率、百粒鲜重、吸水量、吸水率、吸水速率的增加;豫花93、豫花9326、鲁花8号是吸水特性协调的优良芽用花生籽仁。

关键词: 芽用花生籽仁, 吸水特性, 动态变化

Abstract: 【Objective】To investigate the dynamic changes in water absorption characteristics of peanut kernels for sprouting,thereby providing a theoretical reference for the breeding and production of sprouting peanut varieties. 【Methods】Zhuhua 11,Zhu H23,Yuhua 93,Yuhua 9326,Luhua No. 8,and Huayu 20 were used as experimental materials. The kernels were respectively placed in a water-bath electric thermostatic incubator at（25±2）℃,and water absorption capacity of sprouting peanut kernel was measured at different soaking times to analyze the dynamic changes in water absorption characteristics with soaking time.【Results】The water absorption capacity and water absorption ratio of peanut kernels for sprouting showed a continuous increasing trend with prolonged soaking time. When the water absorption capacity reached 50%,Zhuhua 11,Yuhua 93,Yuhua 9326,and Huayu 20 required 3 h of soaking,while Zhu H23 and Luhua No. 8 required 4 h. When the water absorption ratio reached 50%,Zhuhua 11 required 7 h of soaking,Yuhua 93,Yuhua 9326,and Zhu H23 required 5 h of soaking,Huayu 20 required 24 h of soaking,and Luhua No. 8 maintained a water absorption ratio below 50% throughout 1 to 72 h of soaking. The water absorption rate decreased gradually with prolonged soaking time,with the highest rate occurring during 0 to 1 h,a sharp decline from 1 to 2 h,a smaller decline from 2 to 6 h,and approaching a horizontal line after 36 h. The 100-grain volume and expansion rate increased continuously with prolonged soaking time. After 72 h of soaking,the 100-grain fresh weight of Zhuhua 11,Zhu H23,Yuhua 93,Yuhua 9326,Luhua No. 8,and Huayu 20 increased by 61.49%,80.35%,65.32%,65.27%,55.75%,and 51.02%,respectively,compared to the initial dry weight;grain length increased by 16.94%,15.07%,11.17%,23.53%,12.59%,and 16.51%,respectively,compared to the initial grain length;and grain width exhibited a wave-like increase with prolonged soaking time. Spearson correlation analysis indicated that water absorption ratio and water absorption rate were extremely significantly negatively correlated with water absorption capacity,100-grain volume,expansion rate,100-grain fresh weight,grain length,and grain width（P<0.01）;water absorption capacity was extremely significantly positively correlated with 100-grain volume,expansion rate,100-grain fresh weight,grain length,and grain width（P<0.01）;and 100-grain volume,expansion rate,100-grain fresh weight,grain length,and grain width were also extremely significantly positively correlated with each other（P<0.01）.【Conclusion】The longer and wider the peanut kernels for sprouting,the more favorable it is for increasing 100-grain volume,expansion rate,100-grain fresh weight,water absorption capacity,water absorption ratio,and water absorption rate. Yuhua 93,Yuhua 9326,and Luhua No. 8 are excellent peanut kernels for sprouting with coordinated water absorption characteristics.

Key words: Peanut kernels for sprouting, Water absorption characteristics, Dynamic changes

中图分类号:

S565.2

许海涛, 马红珍, 吴寅, 张丽霞, 王娜, 郭海斌, 冯利, 甄志高, 崔建民, 王月. 芽用花生籽仁吸水特性动态变化研究[J]. 北方农业学报, 2025, 53(4): 67-77.

XU Haitao, MA Hongzhen, WU Yin, ZHANG Lixia, WANG Na, GUO Haibin, FENG Li, ZHEN Zhigao, CUI Jianmin, WANG Yue. Study on dynamic changes in water absorption characteristics of peanut kernels for sprouting[J]. Journal of Northern Agriculture, 2025, 53(4): 67-77.

参考文献

[1] 陈晓晴,廖卢艳,吴卫国.花椒味花生仁真空入味工艺优化及其品质分析[J].食品工业科技,2024,45(8):190-199.
[2] ARYA S S,SALVE A R,CHAUHAN S.Peanuts as functional food:a review[J].Journal of Food Science and Technology,2016,53(1):31-41.
[3] 王娜,李娜,余秋颖,等.花生芽菜发芽过程中营养物质变化规律研究[J].花生学报,2021,50(3):61-67.
[4] KIM H J,PARK K J,LIM J H.Metabolomic analysis of phenolic compounds in buckwheat(Fagopyrum esculentum M.)sprouts treated with methyl jasmonate[J].Journal of Agricultural and Food Chemistry,2011,59(10):5707-5713.
[5] 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,2016.
[6] 夏小勇,郭芹,刘红芝,等.发芽花生生产工艺、发芽过程中营养成分变化及加工利用研究进展[J].食品工业科技,2019,40(13):346-351.
[7] 周献增,钱婧雅,黄凤洪,等.花生加工产业现状与发展趋势[J].农产品加工,2022(18):97-100.
[8] 颜启传. 种子学[M].北京:中国农业出版社,2001.
[9] 张风娟,李继泉,徐兴友,等.环境因子对黄顶菊种子萌发的影响[J].生态学报,2009,29(4):1947-1953.
[10] 张敏,朱教君,闫巧玲.光对种子萌发的影响机理研究进展[J].植物生态学报,2012,36(8):899-908.
[11] 宋兆伟,郝丽珍,黄振英,等.光照和温度对沙芥和斧翅沙芥植物种子萌发的影响[J].生态学报,2010,30(10):2562-2568.
[12] 贺佳圆,王靖婷,白小明,等.温度对8个野生早熟禾材料萌发特性的影响[J].草业科学,2013,30(3):383-389.
[13] 熊翠翠,德永军,张健,等.温度、光照和贮藏时间对珍珠梅种子萌发的影响[J].内蒙古农业大学学报(自然科学版),2012,33(3):281-285.
[14] 姚君平,周元富,张延忠.不同类型花生种子萌发需水量和吸水速度的测定[J].中国油料,1983,5(4):34-36.
[15] 李卓杰,傅家瑞.人工老化对花生种子活力与乙烯释放的影响[J].中国油料,1985,7(1):35-37.
[16] 聂呈荣,凌菱生.不同种质的花生种子吸水过程观察[J].花生科技,1996,25(1):15-17.
[17] 张冠初,丁红,戴良香,等.不同粒重、粒型花生种子吸水规律及萌发特性的研究[J].核农学报,2016,30(2):372-378.
[18] 张冠初,丁红,杨吉顺,等.不同花生品种种子形状与吸水速率的研究[J].花生学报,2014,43(4):26-31.
[19] 崔维佩,唐桂英,徐平丽,等.花生种子萌发过程中内源激素含量的变化[J].中国油料作物学报,2020,42(5):869-877.
[20] 孔祥彬,付春,张连晓,等.不同花生品种浸泡温度与吸水速率的研究[J].农业与技术,2021,41(10):31-33.
[21] 王保华,刘韵书.花生种子的吸水与发芽率[J].河南农业科学,1987,16(2):9.
[22] 宋晓峰,鲁成凯,高晓东,等.适宜芽菜生产的花生品种筛选与评价[J].花生学报,2022,51(4):90-95.
[23] 茹万飞. 不同萌发条件及成熟度对花生芽营养成分及白藜芦醇含量的研究[D].沈阳:辽宁大学,2018.
[24] 李萍,谢永康,李星仪,等.不同类型花生浸种过程物理特性变化及内部水分迁移规律[J].河南农业科学,2024,53(8):154-164.
[25] 付晓记,唐爱清,闵华,等.花生浸种过程中水分相态和水分迁移动态研究[J].中国油料作物学报,2018,40(4):552-557.

芽用花生籽仁吸水特性动态变化研究

Study on dynamic changes in water absorption characteristics of peanut kernels for sprouting

PDF (PC)

赞

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 4

Metrics

本文评价

推荐阅读 0

[1]	郑强赵丽君王道勇渠砚楠. 乌海市温室白粉虱种群的时空动态变化及绿色防控措施[J]. 北方农业学报, 2016, 44(1): 79-79.
[2]	梁治中贾志军王林和尚瑞朝. 桃林口水库水源涵养区土地利用动态变化分析[J]. 北方农业学报, 2010, (3): 58-58.
[3]	刘为民武枫林毛鑫智. 山羊实验性内毒素血症时白细胞计数的动态变化[J]. 北方农业学报, 2004, (6): 32-32.
[4]	王羽梅刘桂芬王勇任霄云. 胡萝卜种子的发芽特性[J]. 北方农业学报, 1996, (S1): 21-21.