莲子发芽对其功能及化学特性的影响

将莲子浸泡于水中，放置不同时间(24、36h和48h)和温度(25℃和35℃)促进其发芽，以未发芽莲子为空白对照，比较发芽种子化学和功能特性的变化。种子发芽导致胚乳中粗蛋白质和粗脂肪(P＜0.05)显著增加，而灰分和水分含量则没有可观测到的显著变化，其他成分除了植酸显著增加(P＜0.05)外，总酚、单宁和儿茶酚类物质的含量显著降低(P＜0.05)。发芽莲胚乳粉的吸水能力、吸油能力、乳化活性以及起泡性增加，而蛋白质溶解性下降(P＜0.05)。此外，发芽后莲心的总酚类化合物(P＜0.05)、总黄酮和酚类生物碱(甲基莲心碱、莲心碱、异莲心碱)含量都显著增加。因此，萌发可以增加莲子胚乳的营养质量和功能性质，而降低其抗营养性质，同样发芽能提高莲心酚类生物碱的含量。研究说明莲子发芽是改善莲子和莲心的营养质量好的方法。

Effect of Germination on Chemical and Functional Properties of Lotus Seeds

Lotus seeds were soaked in warm water at different temperatures(25 ℃ and 35 ℃) for different periods(24,36 h and 48 h) for accelerating their germination.Their chemical and functional properties were examined and compared with those of non-germinated lotus seeds(control).Germination resulted in significant increases in crude protein and crude lipid contents in lotus seeds(P < 0.05) while no significant variations were observed in ash and moisture contents.Germinated seeds also exhibited significantly(P< 0.05) lower total phenolics,tannins,and catechins contents and significantly(P < 0.05) higher phytic acid content.Likewise,germination significantly increased(P < 0.05) the water absorption capacity,oil absorption capacity,emulsifying activity and foaming activity of endosperm starch from lotus seeds,but decreased its protein solubility.Furthermore,the embryo of germinated seeds demonstrated a significant rise in total phenolics,total flavonoids and phenolic alkaloids(neferine,liensinine and isoliensinine) contents.Therefore,germination could improve the nutrition quality and functional properties of locus seeds,attenuate its anti-nutritional quality,and increase phenolic alkaloids content in lotus seed embryos.In conclusion,germination is a good method for improving the nutritional quality of lotus seeds and embryos.