20种代表性主产区蚕豆样品矿物元素含量及其与烹煮品质的相关性分析  

Correlation Analysis of Mineral Content and Cooking Quality from 20 Broad Bean Varieties

作　　者：刘明[1] 谭洪卓[1] 田晓红[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《光谱学与光谱分析》2010年第8期2269-2273,共5页Spectroscopy and Spectral Analysis

基　　金：国家"十一五"科技支撑计划重点项目(2006BAD02B01)资助

摘　　要：探索矿物元素对蚕豆的烹煮加工适用性影响,本研究选取全国各主产区的20种主要栽培蚕豆,采用ICP-MS方法对子叶和种皮中11种矿物元素进行测定,并对蚕豆的灰分和矿物元素含量与烹煮品质指标进行相关性分析,结果显示蚕豆子叶和种皮中矿质元素含量都存在显著差异,矿物元素含量与蚕豆烹煮品质具有一定的相关性,子叶中矿物元素对于烹煮指标的影响由大至小依次为铝、镁、锌、锰、矿物质总量、灰分含量、磷、铜、钾、硒;种皮中的矿物质含量对烹煮指标的影响依次为镁、铜、钙、铝、钾、矿物质总量。For exploration of the impact of mineral content on cooking quality of broad beans,this study collected 20 varieties of broad bean,and measured and analyzed the content of ash and 11 mineral elements.The relevance between mineral content and cooking quality was analyzed.The result indicated that there is a certain degree of relevance between mineral element content and the cooking quality of broad beans.These influential parameters in cotyledon were in the order of the value：Al,Mg,Zn and Mn mineral aggregate,ash P,Cu,K and Se,and Mg,Cu,Ca,Al and K mineral aggregate in seed coat.

关 键 词：蚕豆 灰分 矿物元素 电感耦合等离子质谱 加工品质 

分 类 号：S529[农业科学—作物学] TS214.6[轻工技术与工程—粮食、油脂及植物蛋白工程]