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Sprouting peanut richly containing with resveratrol and preparing method thereof

A technology for sprouting peanuts and resveratrol, applied in germination equipment, seed immunization and other directions, can solve the problems of unreported research on resveratrol, long time for enriching resveratrol, unfavorable industrialized production, etc. The raw materials are green and environmentally friendly, the content of resveratrol is increased, and the operation is simple.

Inactive Publication Date: 2015-10-21
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, normal germination and enrichment of resveratrol takes a long time for peanuts, which is easy to breed bacteria and is not conducive to industrial production
At present, there is no report on the research on exogenous induction of peanut germination and enrichment of resveratrol

Method used

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  • Sprouting peanut richly containing with resveratrol and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Put 100 peanut seeds in a tray, add 1% sodium hypochlorite aqueous solution to soak for 20 minutes, and rinse 3 times with distilled water;

[0028] (2) Put the sterilized peanut seeds into a beaker, add 500mL of 0.8mM phenylalanine aqueous solution, and use an ultrasonic cleaner at 28kHz at 40°C for 30min;

[0029] (3) Soak the peanuts after ultrasonic treatment for 6 hours at 30°C, and then put them into a plant growth box at 28°C and 90% humidity to avoid light and germinate;

[0030] (4) Take it out after 3 days of germination, and detect the content of resveratrol after freeze-drying.

Embodiment 2

[0032] (1) 100 peanut seeds were placed in a tray, soaked in 0.5% sodium hypochlorite aqueous solution for 30 minutes, and rinsed 3 times with distilled water;

[0033] (2) Put the sterilized peanut seeds into a beaker, add 500mL of 0.2mM phenylalanine aqueous solution, and use an ultrasonic cleaner at 45kHz at 50°C for 20min;

[0034] (3) Soak the peanuts after ultrasonic treatment for 8 hours at 30° C., and then put them into a plant growth chamber at 32° C. and 100% humidity to avoid light and germinate;

[0035] (4) Take it out after 3 days of germination, and detect the content of resveratrol after freeze-drying.

Embodiment 3

[0037] (1) Put 100 peanut seeds in a tray, add 1.5% sodium hypochlorite aqueous solution to soak for 15 minutes, and rinse 3 times with distilled water;

[0038] (2) Put the sterilized peanut seeds into a beaker, add 500mL of 1.0mM phenylalanine aqueous solution, and use an ultrasonic cleaner at 100kHz at 45°C for 10min;

[0039] (3) Soak the peanuts after ultrasonic treatment for 6 hours at 32°C, and then put them into 30°C and 80% humidity in a plant growth chamber to avoid light and germinate;

[0040] (4) Take it out after 3 days of germination, and detect the content of resveratrol after freeze-drying.

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Abstract

The invention provides a sprouting peanut richly containing with resveratrol and a preparing method thereof. The method comprises the steps that a peanut seed is soaked by a phenylalanine solution with the concentration ranging from 0.1 Mm to 5 Mm, a peanut is induced by ultrasound to sprout, and the sprouting peanut is obtained. According to the method, the phenylalanine solution containing with a resveratrol precursor substance is utilized to soak the peanut seed, ultrasound inducing is combined at the same time, the resveratrol content of the sprouting peanut is obviously improved, the resveratrol content of the induced sprouting peanut can reach up to 37.95 microgram / g (DW), and the resveratrol content of the induced sprouting peanut is much larger than the resveratrol content of a sprouting peanut which is not subjected to inducing. In addition, by means of the inducing technology, the method is simple, the raw materials can protect the environment, the operation is simple and convenient, a device is simple, and the industrial and continuous production can be achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a resveratrol-rich germinated peanut and a preparation method thereof. Background technique [0002] Germinated peanuts have gradually attracted widespread attention because they are rich in protein, amino acids, vitamins and many physiologically active components. Studies have found that after peanuts germinate, the protein is gradually degraded into peptides and amino acids, the fat content is reduced, the vitamin content is comprehensively increased, the content of polyphenols with important physiological functions such as resveratrol increases rapidly, and the nutrients are more easily absorbed by the body. Therefore, experts predict that sprouted peanuts will become the new fashion of healthy nutrition in the 21st century. [0003] Resveratrol, also known as stilbene triphenol, chemical name 3,4',5-trihydroxystilbene, its molecular formula is C 14 h 12 o 3 , with a relativ...

Claims

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Application Information

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IPC IPC(8): A01C1/02A01C1/08
Inventor 王强刘红芝于淼杨颖刘丽石爱民胡晖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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