黎豆生长过程的品质研究  

Quality Changes of Stizolobium cochinchinensis during Growth Process

作　　者：吴越[1] 王玉芳[1] 方炎鹏[1] 熊善柏[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2011年第23期139-142,共4页Food Science

基　　金：广东省教育部产学研结合项目(2008B090500158)

摘　　要：以广东黎豆品种为原材料,研究黎豆生长过程中品质的变化,以确定其适宜的采收期。结果表明:黎豆在生长过程中,随着生长时间的延长,整豆水分含量下降,粗蛋白含量上升,游离氨基酸、粗纤维、可溶性糖含量表现为先上升后下降趋势,且在盛花后36d达最大,粗脂肪、VC、L-多巴含量先下降后上升;而黎豆豆荚的粗蛋白含量下降,可溶性糖含量先下降后上升,豆荚其他营养成分的变化趋势和整豆的基本相同;黎豆盛花后36～44d,黎豆饱满,营养品质较好,此时为较适宜的采收期。The quality changes of a cultivar of Stizolobium cochinchinensis from Guangdong during the growth process were investigated to determine its appropriate harvest time.The results indicated that during the growth period（49 days） under investigation,whole bean moisture decreased progressively,crude protein content showed an increasing trend,the contents of free amino acids,crude fiber and soluble sugar first increased to the maximum values at 36 days after the full blossom period and then decreased,and the contents of crude fat,VC and L-dopa tended to first decrease and then increased.Crude protein content decreased,and soluble sugar content first decreased and then increased in the pod of the bean.In addition,the changing patterns of other nutrients investigated were substantially similar to those of the whole bean.At 36-44 days after the full blossom period,the bean was found be plump and highly nutritional,thus being suitable to be harvested.

关 键 词：黎豆 采收期 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]