关键词: 莲子, 莲心, 萌发, 抗营养因子, 功能性质, 酚类生物碱

Abstract: Lotus seeds were soaked in warm water at different temperatures (25 ℃ and 35 ℃) for different periods (24, 36 h and 48 h) for accelerating their germination. Their chemical and functional properties were examined and compared with those of non-germinated lotus seeds (control). Germination resulted in significant increases in crude protein and crude lipid contents in lotus seeds (P ＜ 0.05) while no significant variations were observed in ash and moisture contents. Germinated seeds also exhibited significantly (P＜ 0.05) lower total phenolics, tannins, and catechins contents and significantly (P ＜ 0.05) higher phytic acid content. Likewise, germination significantly increased (P ＜ 0.05) the water absorption capacity, oil absorption capacity, emulsifying activity and foaming activity of endosperm starch from lotus seeds, but decreased its protein solubility. Furthermore, the embryo of germinated seeds demonstrated a significant rise in total phenolics, total flavonoids and phenolic alkaloids (neferine, liensinine and isoliensinine) contents. Therefore, germination could improve the nutrition quality and functional properties of locus seeds, attenuate its anti-nutritional quality, and increase phenolic alkaloids content in lotus seed embryos. In conclusion, germination is a good method for improving the nutritional quality of lotus seeds and embryos.

Key words: lotus seed, lotus seed embryo, germination, anti-nutrients, functional properties, phenolic alkaloids