杂粮种子的发芽过程涉及多种复杂的物质转化，具有独特的生理效应，一些营养成分、功能因子的含量会在多种复合酶的作用下逐渐提升，而抗营养因子含量会逐渐降低。因此对杂粮进行发芽处理的研究引起了广泛关注。本文对利用微波、超声、高压脉冲电场等诱导杂粮发芽技术进行分析，重点综述了发芽绿豆、黑豆、红小豆、荞麦、粟等杂粮谷物，总结其发芽前后多酚、黄酮、γ-氨基丁酸、蛋白质等营养成分及植酸、单宁等抗营养因子的变化趋势，并综述发芽杂粮对糖尿病、高血脂、高血压、抗氧化活性及抗炎活性的功能效果。发芽后的杂粮种子作为主/辅料在开发相关功能性食品方面也取得了一定的研究成果，但相关的活性成分变化机理及对食品加工有何影响还有待进一步研究。因此，杂粮经过适当的发芽后，其生理活性成分朝着有益的方向变化，有望成为发芽食品功能性膳食补充剂，赋予其多种健康益处和药用价值。

The germination stage of coarse grain seeds involves a variety of complex material transformation, which has unique physiological effects, the content of some nutrients and functional factors will gradually increase under the action of multiple complex enzymes, while the content of antinutritional factors will gradually decrease. Therefore, the physiological benefits of sprouted cereals have attracted extensive attention. The techniques of inducing the germination of coarse cereals by microwave, ultrasound and high-voltage pulsed electric field were reviewed. This paper mainly introduced sprouted mung beans, black beans, red beans, buckwheat, millet and other cereals, summarized the change trend of polyphenols, flavonoids, GABA, protein and other nutrients after germination, and phytic acid, tannin and other anti nutritional factors, and analyzed the functional effects of sprouted cereals on diabetes, high blood fat, hypertension, antioxidant activity and anti-inflammatory activity. As the main and auxiliary materials, germinated grain seeds have also made some research achievements in the development of relevant functional foods. However, the change mechanism of active ingredients and its impact on food processing need to be further studied. Therefore, after proper germination, the physiological active ingredients of cereals will change in a beneficial direction, which is expected to be a functional dietary supplement with multiple health benefits and medicinal values of germination foods.

黑龙江省自然科学基金研究团队项目（TD2020C003）；黑龙江省头雁团队项目（黑政规[2019]2号）；国家重点研发计划重点专项（2018YFE0206300）；