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

Abstract

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

CLC Number:

S649

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

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