关键词: 花生（Arachis hypogaea Linn.）, 发芽, 营养物质, 功能成分, 变化

Abstract: Using the seed of Xiaobaisha peanut（Arachis hypogaea Linn.） as material,the change of nutritional and functional components in peanut during germination were studied. The results showed that the water content increased significantly and the ash content changed little. At the beginning of germination,crude fat content fluctuated slightly,total nitrogen content increased,soluble protein content decreased sharply,free amino acids and total sugar content began to rise. The fat content of 4 d peanut sprouts declined by 71.9% compared with the original peanut. The free amino acid content is about 30 times as the total sugar content is 3.7 times of the original peanut. The total phenols,resveratrol and flavonoids were increased by 53.6%,34.5% and 42.5%. The results indicated that after the germination of peanut,the macromolecular substance is reduced,and the content of small molecular substance which is easy to absorb and utilize by human body is increased,and the content of functional component is increased.Germination can be used as an important means to improve the nutritional and health value of peanut.

Key words: peanut（Arachis hypogaea Linn.）, germination, nutritional components, functional components, change