Abstract:Fuhua 23 was used as the experimental material to analyze and evaluate the sensory characteristics，physicochemical indexes，protease activity，and protein components of peanut sprouts.The results showed no significant differences in the sensory indexes between the ultrasonic and the blank groups.The appearance of the peanut sprouts was white and strong，and their taste was fragrant and crisp with the fragrance of peanut.The results of the physical and chemical analyses showed that the germination rate of the ultrasonic group was significantly higher than that of the blank group，and the sprout length of the blank group on day 5 was close to that of the ultrasonic group on day 4.The moisture content in the ultrasonic group was（81.32±3.54）%，which was approximately 18%higher than that in the blank group.The protease activity and ash content，crude fiber，crude protein，and total sugar contents of the ultrasonic group were higher than those of the blank group，although the fat content of the ultrasonic group was lower than that of the blank group.The electrophoresis results showed that certain proteins hydrolyzed with the increase of the germination time，and the macromolecular protein degradation rate was accelerated by ultrasonication.