Study On Different Germination Conditions And Maturity Of Peanut Bud Nutrients And Resveratrol Content

China's peanut production can reach 17 million tons per year,reaching 40% of the world's peanut production.Peanuts are also an important cash crop rich in nutrients.Resveratrol is a non-flavonoid polyphenol compound that is a hormone that plants produce when exposed to external stimuli.It is microgram-grade in plants and found in a few plants,such as grapes and peanuts.Resveratrol has important physiological activity and can achieve anti-cancer and anti-atherosclerotic effects.It is one of the important directions for food and drug research in the future.This research project aims to study the technology of enriching resveratrol in peanuts..Germination can increase the content of resveratrol in peanuts by several times or even tens of times,but different germination conditions can make the content greatly different.In this paper,we selected the cultivar Fuhua No.17 as experimental cultivar,carried out a series of experiments such as germination,and summarized its changing rules.details as follows:1.The optimal germination conditions for resveratrol enrichment in peanuts:three factors were designed: soaking time,germination days and germination temperature.The single-factor test and response surface test were used to determine the best solution for the budding of Fuhua No.17.The final determination was that under the conditions of a soaking temperature of 30°C and a germination humidity of90%,the best germination conditions were soaking time of 7 h,germination days of 5days,and germination temperature of 32?.The average alcohol content reached33.23 ?g/g.2.Determination of Resveratrol Content in Peanuts of Different Maturity:According to the research published by Williams and Drexler in 1981 and Locke's research method published in 1994,the maturity of peanuts was divided into 10 levels.High performance liquid chromatography was used to determine resveratrol content at different maturity levels.The results can be summarized as follows: The higher the maturity,the higher the resveratrol content;the synthesis of resveratrol concentrates on the early and middle stages of peanut maturation,and the synthesis of resveratrol is less when the maturity is higher.3.Fuhua No.17 and a variety of different oleic acid germination tests: Nineteen different peanut varieties were selected for germination for 5 days using the best germination conditions determined in Chapter 1,and the fatty acid and resveratrol indicators before and after germination were determined.The results showed that before germination,the variety of Fuhua No.17 was the highest in 19 kinds of peanuts,reaching 4.732±0.28?g/g.Since the germination condition selected was the optimal germination condition of Fuhua No.17,the content after germination was still the highest.Reached 29.81±0.39 ?g/g.4.Changes in nutrient composition during germination of peanuts: Changes in nutrient content during germination of peanuts under the optimal germination conditions determined.The results showed that in the process of germination,the shoot length and water content increased significantly;the ash content showed no obvious change and showed a slight fluctuation;for fats,part of the fat was decomposed into small molecular substances during the germination process,so the content gradually decreased.In a declining state,proteins are broken down into small molecules of amino acids and peptides and re-involved in the synthesis of new amino acids.The 18 amino acids generally show an increasing trend,but histidine and valine do not have this pattern of changes;carbohydrates and Resveratrol increased significantly.5.Research on the key rate-limiting enzyme synthase of resveratrol synthesis:The change of the relative content of the key rate-limiting enzyme,stilbene synthase(STS),in the synthesis pathway of resveratrol in different germination processes was studied.The results showed that the content of STS on the first day of germination was insignificant.From the second day onwards,the level of STS increased steadily.On the fourth day of Fuhua No.17,the content of synthase reached the highest,which was 1.53 times that of the control group;L61(control group)The content reached the highest on the fifth day,1.43 times that of the control group.Resveratrol showed a sustained increase during germination,which is also consistent with the rate of change in resveratrol content.In this study,the enrichment technology of resveratrol in peanuts was studied,and the content of resveratrol and the relative contents of key enzymes in resveratrol content in different maturity were studied to achieve a comprehensive improvement in the nutrition of peanuts.Improve the nutritional value and strive to improve the sensory quality.This is of far-reaching significance for improving social economic benefits.This study will provide theoretical guidance for the actual production of peanut buds.