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| 題 名 | 浸泡液對發芽花生之生物活性物質的影響=Effect of Soaking Solutions on the Bioactive Compounds in Germinated Peanuts |
|---|---|
| 作 者 | 周新宸; 陳淑德; | 書刊名 | 台灣農學會報 |
| 卷 期 | 25 2025[民114] |
| 頁 次 | 頁112-120 |
| 分類號 | 434.122 |
| 關鍵詞 | 花生; 發芽; 浸泡液; 白藜蘆醇; γ-胺基丁酸; Peanut; Germination; Soaking solution; Resveratrol; γ-aminobutyric acid; GABA; |
| 語 文 | 中文(Chinese) |
| DOI | 10.6730/JAAT.202508_25.0009 |
| 中文摘要 | 花生的營養非常豐富,且花生經過發芽後生物活性化合物如:白藜蘆醇(RES)、γ-胺基丁酸(GABA)、類黃酮和多酚含量會有變化。故本研究以不同浸泡液[分別有水和0.2%的NaCl、ZnCl_2、麩胺酸(Glu)、苯丙胺酸(Phe)、鹽麴(Shio Koji)溶液]浸泡4小時以刺激花生發芽,然後繼續在黑暗中生長直至48小時,再利用冷風乾燥,分析其生物活性成分。結果顯示,未發芽的花生中並不存在RES,僅存在3.14 mg/100g的GABA,但花生經過48小時發芽後,浸泡水(對照組)的發芽花生中含有4.51μg/g的RES和25.74mg/100g的GABA,然而浸泡0.2% Phe和0.2%鹽麴的花生,有最高的RES含量達到15.78、16.78μg/g,而GABA含量則是與對照組沒有顯著性差異。花生經過不同浸泡液刺激發芽後,除了經0.2%鹽麴處理的發芽花生的類黃酮有增加外,其他的浸泡液處理對其發芽花生的總多酚、類黃酮含量皆無明顯影響,而清除DPPH自由基能力之抗氧化活性是以未發芽花生為最高,經過發芽後其抗氧化能力皆有所下降。 |
| 英文摘要 | Peanuts are highly nutritious, and their bioactive compounds, such as resveratrol (RES), γ-aminobutyric acid (GABA), flavonoids, and polyphenols, change after germination. The objective of this study is to investigate the effect of different soaking solutions (water, 0.2% NaCl, ZnCl_2, glutamic acid (Glu), phenylalanine (Phe), and Shio Koji solution) on stimulating peanut sprouting for 4 h. The peanuts were then grown in the dark for 48 hours and dried using cold air, followed by an analysis of their bioactive components. The results showed that un-germinated peanuts contained no RES, only 3.14 mg/100g of GABA. However, after 48 h germination, peanuts soaked in water (control group) contained 4.51 μg/g of RES and 25.74 mg/100g of GABA. Peanuts soaked in 0.2% Phe and 0.2% Shio Koji had the highest RES content, reaching 15.78 and 16.78 μg/g, respectively, while their GABA content showed no significant difference compared to the control group. After germination with different soaking solutions, only the peanuts soaked in 0.2% Shio Koji showed increased flavonoids. Other soaking treatments had no significant impact on the total polyphenol or flavonoid content in germinated peanuts. The antioxidant activity, measured by the ability to scavenge DPPH radicals, was highest in un-germinated peanuts, and the antioxidant capacity decreased after germination. |
本系統中英文摘要資訊取自各篇刊載內容。