Changes of Main Components During the Germination of Sesame Seeds

ZHANG Rui; ZHENG Yongzhan; LI Chenxi; LIU Yanyang; MEI Hongxian; WANG Xuede

doi:10.15933/j.cnki.1004-3268.2018.12.006

Abstract：Through the determination of the main components of sesame at different germination periods, the changes of main components during sesame germination were studied and the correlation was analyzed to provide the basis for the development and utilization of sesame seed sprout.The results were as follows:during the process of sesame germination, the radicle, hypocotyls, and fresh mass increased, and the axis diameter did not change significantly.The contents of crude fiber in Zhuzhi No.19, Ganzhi No.10 and Zhengzhi HL05 increased significantly from 3.42％, 3.45％, 3.02％to 8.10％, 9.14％, 8.12％, respectively.The total sugar contents increased from 12.09％, 10.82％, 10.77％to 30.45％, 30.03％, 23.20％respectively.Crude fat contents were reduced by about 50％.The total phenolic contents increased from 1.74, 2.28, 6.24 mg/g to 13.80, 14.15, 13.49 mg/g, respectively.The linoleic acid content of sesame seeds decreased and the linolenic acid increased after germination.Total sugar was negatively correlated with crude fat during germination, while positively correlated with crude fiber, hypocotyl, radicle, and shaft diameter.The crude fiber was negatively correlated with crude fat, and positively correlated with embryonic axis, radical, and axis diameter.There was a significant negative correlation between crude fat and hypocotyls, radical, and axial diameter.In summary, the turning time point of the change of the main components during the germination process of sesame seeds was 24 h after germination.When sesame was germinated for 72 h, the total sugar, crude fiber and total phenol content increased, the crude fat content decreased, the main fatty acid composition showed no obvious change, and the total unsaturated fatty acid content was more than 80％.