| In this paper, pomegranate seeds, the byproduct of pomegranate processing, wereused as the raw materials. We studied the variation in content of four kinds of activecomponents, changes in fatty acids and polyphenols before and after germination werealso analyzed. Pomegranate seeds have dormancy like many other hard plant seeds.Various methods should be used for breaking the dormancy before germinationprocess.In this experiment, four different methods were used for pomegranate seedspretreatment to analyze the mechanism of dormancy, and germination in the fourdifferent conditions were compared to choose a suitable processing condition, in whichthe dormancy of pomegranate seeds could be broken in the shortest time and a highestgermination rate could be obtained at the same time. And we determined the functionalchemical components in pomegranate seeds before and after germination, analyzed thechanges of fatty acid composition in pomegranate seed oil and changes of polyphenolscomponent before and after germination.The results are as follows:(1) The dormancy of pomegranate seeds was affirmed as a comprehensive typecaused by mechanical constraints and germination inhibitor in embryo. We havechosen the best pretreatment for dormancy broken of pomegranate seeds, i.e., soakingseeds in concentrated sulfuric acid for15min, then cold stratification at4℃for40days, and the best germination rate(87.12%) were obtained.(2) Changes of the functional component in pomegranate seeds before and aftergermination are as follows: content of soluble sugar showed a trend of decrease in thefirst two days, and reached a minimum value of37.2mg/g on the second day. Then thecontent of soluble sugar gradually increased and reached the highest content of153.52mg/g on day4.Protein was gradually reduced during the whole process of germination, and thecontent of protein decreased to35.95mg/g on day4from72.55mg/g in ungerminatedseed. Content of pomegranate seed oil showed a gradually reduced trend. The oilcontent was173.74mg/g before germination, and it decreased to139.0mg/g on thefourth day with the extension of germination time. Content of polyphenols andflavonoids both increased gradually along with the germination process, polyphenol reached the highest content on the third day, and the content of flavonoids reached itshighest value on day4. Overall, germination of pomegranate seed is a positive process,and pomegranate seed sprouts can be used as raw materials for active ingredientextraction.(3)9fatty acids were detected in pomegranate seed oil, and changes of the fattyacid components before and after germination were also analyzed: content of saturatedfatty acid decreased in the process of germination, the content of palmitic aciddecreased from5.81%of total fatty acids in ungerminated seed to3.76%on day4aftergermination. Stearic acid showed a similar trend as palmitic acid, the content of stearicacid reduced from3.29%to2.87%during the germination process. Unsaturated fattyacids increased from90.13%to93.06%during the germination process. In unsaturatedfatty acid composition, oleic acid and linoleic acid content was reduced slightly, whilecontent of conjugated trienoic fatty acids was increased from75.23%to81.1%.Conjugated trienoic fatty acids were composed of linolenic acid, pomegranate acid,α-eleostearic acid and β-eleostearic acid, the first three components were all increased,while no change was found in β-eleostearic acid.(4) Five ingredients were detected in purified polyphenols: gallic acid, undefined,punicalagin A, B, ellagic acid. There was a very big enhancement in the content ofundefined compound, the rest four were all decreased in different degrees. |
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