花生籽粒发芽过程中脂肪代谢的变化

doi:10.7506/spkx1002-6630-201701023

摘要/Abstract

摘要： 为探究花生籽粒在萌发过程中脂肪代谢的规律，对花育30号花生籽粒在黑暗条件下30 ℃恒温发芽72 h，每隔12 h取样，分析其粗脂肪含量、脂肪酸组成、脂肪酶活力、脂氧合酶（lipoxygenase，LOX）和过氧化物酶（peroxidase，POD）活力、过氧化物值（peroxide value，POV）、羰基价（carbonyl group value，CGV）。结果表明：花生籽粒中脂肪酸主要有棕榈酸、硬脂酸、油酸、亚油酸、花生酸、花生烯酸、山芥酸和木蜡酸。与未发芽花生籽粒相比，花生籽粒在发芽过程中粗脂肪含量显著降低（P＜0.05）；饱和脂肪酸总量在发芽36 h后显著下降（P＜0.05），其中棕榈酸含量先降低后无显著变化，硬脂酸含量显著下降（P＜0.05），木蜡酸含量显著上升（P＜0.05）；不饱和脂肪酸含量在籽粒发芽过程中先降低后显著上升（P＜0.05），其中油酸和花生酸含量显著上升（P＜0.05），亚油酸含量显著降低（P＜0.05）。花生籽粒脂肪酶活力在发芽过程中先显著上升后显著下降；LOX活力在36 h达到最大值，48 h后活力显著下降；POD活力在发芽48 h达到最大值，此后变化不显著。POV和CGV在发芽过程中均呈现先显著上升，60 h后显著下降趋势（P＜0.05）。相关性分析表明，亚油酸含量的变化与棕榈酸、硬脂酸正相关，与油酸、山芥酸、木蜡酸负相关；油酸含量变化与花生烯酸、木蜡酸正相关，与棕榈酸、硬脂酸、亚油酸、花生酸负相关；粗脂肪含量变化与脂肪酶活性、POV、CGV、POD活性负相关，而脂肪酶活性与POV、CGV、POD活性正相关。

关键词: 花生, 发芽, 脂肪代谢

Abstract: In order to explore lipid metabolism during peanut germination, the peanut cultivar ‘Huayu 30’ was germinated
in darkness at a constant temperature of 30 ℃ for 72 h, and sampled after every 12 h to determine the changes in crude fat
content, fatty acid composition, lipase, lipoxygenase (LOX), peroxide value (POV) and carbonyl group value (CGV) and
peroxidase (POD) activity. The results showed that the main fatty acids in peanut seed included palmitic acid, stearic acid,
oleic acid, linoleic acid, arachidic acid, arachidonic acid, erucic acid and lignoceric acid. Compared with non-germinated
peanut seed, the crude fat content of peanut seed was significantly decreased during germination (P < 0.05). Saturated
fatty acid content was reduced significantly after 36 h germination (P < 0.05). Palmitic acid content fell at the beginning of
germination and then kept constant, while lignoceric acid content rose significantly (P < 0.05). The content of unsaturated
fatty acid dropped at the beginning of germination and then rebounded gradually (P < 0.05). The contents of oleic acid
and arachidic acid ascended significantly (P < 0.05), whereas linoleic acid descended significantly (P < 0.05). The lipase
activity first increased significantly and then decreased. LOX activity reached the maximum level after 36 h germination and
then decreased significantly after germination for another 12 h. Peroxidase activity reached the maximum level after 48 h
germination and then did not change significantly. Peroxide value and carbonyl group value first increased significantly and
then decreased. Linoleic acid was positively correlated with either palmitic acid or stearic acid, and negatively correlated
with oleic acid, docosanoic acid or lignoceric acid. Oleic acid was positively correlated with either arachidonic acid or
lignoceric acid, and negatively correlated with palmitic acid, stearic acid, linoleic acid or arachidonic acid. Crude fat was
negatively correlated with lipase, POV, CGV or POD. Lipase activity was positively correlated with POV, CGV or POD.

Key words: peanut, germination, lipid metabolism

中图分类号:

TS210.1

杨选，杨震，陶阳，韩永斌，鲁金，李洋，莫斌. 花生籽粒发芽过程中脂肪代谢的变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201701023.

YANG Xuan, YANG Zhen, TAO Yang, HAN Yongbin, LU Jin, LI Yang, MO Bin. Change in Lipid Metabolism during Peanut Seed Germination[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201701023.

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花生籽粒发芽过程中脂肪代谢的变化

Change in Lipid Metabolism during Peanut Seed Germination

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