Study on the Growth Characteristics and Nutrient Compositions of Sesame Sprouts

doi:10.11924/j.issn.1000-6850.casb2021-1136

Abstract

Abstract:

In order to clarify the growth characteristics and nutrient compositions of sesame sprouts, black and white sesame sprouts at different germination periods (0 d, 1.5 d, 3 d, 5 d, 7 d and 9 d) were used as research objects, the growth characteristics and the contents of crude fat, protein, minerals and vitamins as well as their variation rules were determined and analyzed. The result showed that the fresh weight of sesame sprouts increased continuously. On the 7th day after germination, the maximum biological yield was obtained with a yield ratio of more than 11. Compared with the decreasing contents of crude fat, protein, minerals and vitamins in fresh sesame sprouts, the contents of these nutrients had different change laws under the relative dry weight at different germination stages. The content of crude fat decreased after germination, while collectively, the contents of other nutrients increased. The content of vitamin E in black and white sesame sprouts reached the highest value at 1.5d after germination, which was 1.62 times and 1.17 times higher than that in their seeds, respectively. The contents of protein, phosphorus, iron and selenium in black and white sesame sprouts reached the peak value on the 7th day after germination, and increased by 0.76 and 0.99 times, 0.66 and 1.34 times, 7.26 and 6.67 times and 1.67 and 124.49 times compared with the seeds, respectively. Considering the nutritional quality and economic benefit, the nutritive value and commercial property of sesame sprouts on the 7th day of germination were the best, and the yield of sesame sprouts and the contents of nutrients such as protein, phosphorus, iron and selenium were the highest at this time. In this paper, the growth characteristics of sesame sprouts and the variation rules of the main nutrients’ contents during the growth process were clarified, and the best period for harvesting and eating sesame sprouts was determined, which could provide a theoretical basis for the development of sesame sprouts products.

Key words: sesame sprouts, protein, minerals, vitamin, nutrient compositions

SU Xiaoyu, WEI Libin, GAO Tongmei, LI Feng, TIAN Yuan, WANG Dongyong, LU Hailing, WEI Shuangling. Study on the Growth Characteristics and Nutrient Compositions of Sesame Sprouts[J]. Chinese Agricultural Science Bulletin, 2023, 39(15): 147-157.

Figures/Tables 12

References 33

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材料	时期/d	性状
材料	时期/d	发芽率/%	芽长/cm	根长/cm	须根数/条
郑太芝 3号	1.5	97.33±0.58 b	0.22±0.07 e	0.60±0.09 c	0.00±0 d
	3	98.67±0.58 ab	2.74±0.31 d	2.25±0.23 b	0.00±0 d
	5	99.67±0.58 a	5.59±0.38 c	2.38±0.46 b	1.38±0.51 c
	7	99.67±0.58 a	6.43±0.75 b	4.16±0.71 a	2.33±0.89 b
	9	99.67±0.58 a	6.97±0.36 a	4.19±0.77 a	3.17±0.83 a
郑黑芝 1号	1.5	97.0±1.0 b	0.22±0.06 e	0.49±0.16 c	0.00±0 c
	3	98.0±1.0 ab	2.33±0.16 d	1.89±0.18 b	0.00±0 c
	5	99.33±0.58 a	5.02±0.20 c	2.16±0.15 b	1.29±0.61 b
	7	99.33±0.58 a	6.05±0.35 b	2.95±0.54 a	2.00±0.77 a
	9	99.33±0.58 a	6.41±0.49 a	3.25±0.52 a	2.64±0.67 a

材料	时期/d	性状
材料	时期/d	发芽率/%	芽长/cm	根长/cm	须根数/条
郑太芝 3号	1.5	97.33±0.58 b	0.22±0.07 e	0.60±0.09 c	0.00±0 d
	3	98.67±0.58 ab	2.74±0.31 d	2.25±0.23 b	0.00±0 d
	5	99.67±0.58 a	5.59±0.38 c	2.38±0.46 b	1.38±0.51 c
	7	99.67±0.58 a	6.43±0.75 b	4.16±0.71 a	2.33±0.89 b
	9	99.67±0.58 a	6.97±0.36 a	4.19±0.77 a	3.17±0.83 a
郑黑芝 1号	1.5	97.0±1.0 b	0.22±0.06 e	0.49±0.16 c	0.00±0 c
	3	98.0±1.0 ab	2.33±0.16 d	1.89±0.18 b	0.00±0 c
	5	99.33±0.58 a	5.02±0.20 c	2.16±0.15 b	1.29±0.61 b
	7	99.33±0.58 a	6.05±0.35 b	2.95±0.54 a	2.00±0.77 a
	9	99.33±0.58 a	6.41±0.49 a	3.25±0.52 a	2.64±0.67 a

材料	时期/d	性状
材料	时期/d	百芽鲜重/g	百芽干重/g	含水量/%	吸胀系数	产出比
郑太芝3号	1.5	0.783±0.030 d	0.306±0.024 a	60.951±1.809 c	2.565±0.122 d	2.393±0.106 c
	3	2.029±0.184 c	0.294±0.012 a	85.415±1.594 b	6.908±0.712 c	6.292±0.614 b
	5	3.367±0.35 ab	0.223±0.003 b	93.345±0.663 a	15.122±1.426 ab	10.544±1.140 a
	7	3.853±0.331 a	0.225±0.003 b	94.135±0.439 a	17.113±1.282 a	12.065±1.094 a
	9	3.153±0.232 b	0.218±0.005 b	93.086±0.346 a	14.487±0.742 b	9.874±0.746 a
郑黑芝1号	1.5	0.658±0.062 c	0.266±0.008 a	59.380±3.050 c	2.471±0.187 d	2.226±0.233 c
	3	1.819±0.159 b	0.270±0.007 a	85.102±0.960 b	6.731±0.434 c	6.217±0.515 b
	5	2.900±0.269 a	0.221±0.006 b	92.355±0.487 a	13.116±0.84 b	10.053±0.999 a
	7	3.275±0.323 a	0.204±0.003 c	93.730±0.547 a	16.03±1.381 a	11.356±1.219 a
	9	3.150±0.154 a	0.203±0.001 c	93.536±0.276 a	15.489±0.66 a	10.913±0.44 a

材料	时期/d	性状
材料	时期/d	百芽鲜重/g	百芽干重/g	含水量/%	吸胀系数	产出比
郑太芝3号	1.5	0.783±0.030 d	0.306±0.024 a	60.951±1.809 c	2.565±0.122 d	2.393±0.106 c
	3	2.029±0.184 c	0.294±0.012 a	85.415±1.594 b	6.908±0.712 c	6.292±0.614 b
	5	3.367±0.35 ab	0.223±0.003 b	93.345±0.663 a	15.122±1.426 ab	10.544±1.140 a
	7	3.853±0.331 a	0.225±0.003 b	94.135±0.439 a	17.113±1.282 a	12.065±1.094 a
	9	3.153±0.232 b	0.218±0.005 b	93.086±0.346 a	14.487±0.742 b	9.874±0.746 a
郑黑芝1号	1.5	0.658±0.062 c	0.266±0.008 a	59.380±3.050 c	2.471±0.187 d	2.226±0.233 c
	3	1.819±0.159 b	0.270±0.007 a	85.102±0.960 b	6.731±0.434 c	6.217±0.515 b
	5	2.900±0.269 a	0.221±0.006 b	92.355±0.487 a	13.116±0.84 b	10.053±0.999 a
	7	3.275±0.323 a	0.204±0.003 c	93.730±0.547 a	16.03±1.381 a	11.356±1.219 a
	9	3.150±0.154 a	0.203±0.001 c	93.536±0.276 a	15.489±0.66 a	10.913±0.44 a