探究花生发芽过程中成分的变化。对花生发芽前后成分含量进行测定。蛋白质的含量在96 h最高，比未发芽时增加约5 g/100 g；脂氧合酶的含量在发芽36 h时达到最大值；多肽的含量在发芽96 h后，增加了1.0倍；氨基氮的含量在第96 h时是萌芽初的近7.6倍；可溶性糖的含量在发芽后一直保持平缓的趋势；白藜芦醇在发芽48 h开始快速增长；花生碱的含量在72 h时为44.52 g/100 g。根据本试验得出，花生在发芽36 h～60 h时食用营养价值最高。%To explore the changes in the composition of peanut germination, the content of the components be-fore and after the germination of peanut was determination.The protein content was highest at 96 h ,increased by approximately 5 g/100 g compared to the non germination;lipoxygenase synthetic enzyme content reached the maximum at 36 h germination;content of a polypeptide in 96 h after germination,an increase of 1.0 times;amino nitrogen content in the 96 h was nearly 7.6 times at the beginning of the bud;soluble sugar content during ger-mination had remained flat trend;resveratrol in germination 48 h and began to grow fast;peanut alkali content in 72 h for 44.52 g/100 g. According to this experiment,the nutritive value of peanut was the highest when the ger-mination of peanut was 36 h~60 h.
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