Abstract:The production of mung bean sprouts is mainly influenced by the soaking time，germination temperature and spraying interval，and therefore，optimizing the production process is of great significance to the production of mung bean sprouts.In this study，the germination conditions of mung bean with different seed coat colors were optimized by the combination of single factor test and response surface analysis.On this basis，the nutritional quality and antioxidant characteristics during mung bean germination were studied.The results showed that the optimal germination conditions for black mung bean were soaking for 9 h，germination temperature of 25 ℃and spraying interval of 6 h，and that the optimal germination conditions for green mung bean were soaking for 11 h，germination temperature of 26 ℃ and spraying interval of 5 h.During mung bean germination，the content of soluble protein and total starch decreased significantly with the extension of time，while the content of soluble sugar，crude protein，total phenols，total flavonoids and antioxidant substances increased.