摘要
可溶性糖含量是衡量大豆食用品质的重要因素,食用品质与加工方式密切相关。为探究不同加工方式对大豆中可溶性糖含量的影响,文章以黑龙江省主栽大豆品种黑农69为研究对象,通过水煮、微波加热和低温发芽3种加工方式处理大豆,利用高效液相色谱法对大豆中可溶性糖含量进行检测分析。结果表明,3种不同加工方式对大豆可溶性糖中的蔗糖含量影响显著。与对照(CK)相较,水煮处理可降低大豆中蔗糖含量;随着微波加热处理时间延长,大豆中蔗糖含量呈先降后升趋势;随着低温发芽处理时间延长,大豆中蔗糖含量呈降低趋势。
The content of soluble sugar was an important factor to measure the quality of soybean food products,which was closely related to processing methods.In order to explore the influence of different processing methods on the content of soluble sugar in soybeans,this article took the main soybean cultivar Heinong 69 in Heilongjiang Province as the research object.Soybeans were processed using three processing methods:boiling,microwave heating,and low-temperature germination.High performance liquid chromatography was used to detect and analyze the soluble sugar content in soybeans.The results showed that three different processing methods had significant effects on the sucrose content in soluble sugar of soybean.Compared with the control(CK),boiling treatment could reduce the sucrose content in soybeans;With the extension of microwave heating treatment time,the sucrose content in soybeans showed a trend of first decreasing and then increasing;With the extension of low-temperature germination treatment time,the sucrose content in soybeans showed a decreasing trend.
作者
艾佩佩
毕伟伟
张丹
赵贵兴
张雄
王富刚
黄越
余景辉
赵瑞阳
雷腾
林佩妤
宗定凯
索思语
戴舒欣
贺学林
AI Peipei;BI Weiwei;ZHANG Dan;ZHAO Guixing;ZHANG Xiong;WANG Fugang;HUANG Yue;YU Jinghui;ZHAO Ruiyang;LEI Teng;LIN Peiyu;ZONG Dingkai;SUO Siyu;DAI Shuxin;HE Xuelin(College of Life Sciences,Yulin University,Yulin 719000,Shanxi,China;Soybean Research Institute of Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China)
出处
《大豆科技》
2024年第3期16-22,共7页
Soybean Science & Technology
基金
榆林学院大学生创新创业训练计划项目(S202311395074,S202311395086)
榆林学院2022年度博士科研启动基金项目(22GK23)
陕北旱作节水种质资源创新与节水工程技术集成研究项目(CXY-2021-83)
陕北旱区主要粮食作物集雨节灌技术体系研究与示范项目(2022NYT01)
陕西省陕北旱区作物节水工程技术研究中心项目(2022ZY2-GCZX-05)
国家地区基金项目(32260078)
陕西省重点研发计划项目(2021NY-201)。
关键词
黑农69
水煮
微波加热
低温发芽
蔗糖
Heinong 69
Boiling
Microwave heating
Low-temperature germination
Sucrose
