香豆与大豆营养组成及豆乳风味成分的比较  

Comparison of the nutritional composition of Tonka-bean and soybean and the flavor of the milk

作　　者：陈红丽[1] 李新华[1] 刘婷婷[1] 谢甫缔 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]沈阳农业大学农学院,辽宁沈阳110866

出　　处：《食品与发酵工业》2014年第2期196-201,共6页Food and Fermentation Industries

摘　　要：通过国标方法测定香豆的主要营养成分,并与普通大豆进行比较分析。结果表明:香豆的蛋白质、脂肪含量较普通大豆低,碳水化合物含量较大豆高,氨基酸、钙、铁、磷含量也与大豆有所区别。在此基础上对以香豆为原料生产的豆乳风味进行研究,采用液液萃取的方法提取豆乳中的香味组分,以二氯甲烷作为萃取剂,结合GC-MS方法,分别测定香豆乳及大豆乳的香味成分,并进行比较。实验结果显示:GC-MS方法定性出的香味组分有醇类、酯类、醛类、酮类、酚类等,其组成和相对含量不同,检测得到大豆乳香味组分有34种,香豆乳有45种,香豆乳香味组分种类较普通大豆乳多,可制备出品质高,香味浓郁的特色豆乳。The main nutritional components of Tonka-Bean were determined using the methods of GB, and make comparisons with that of ordinary soybean. Results indicated that the protein and fat contents were lower than those in ordinary soybean, the content of carbohydrate was higher than that in soybean, and the contents of amino acids, calci- um, iron, phosphorus also were different from those in soybean. The flavor of Tonka-bean milk was studied on the ba- sis of above experiment. The aroma components of Tonka-bean milk and soybean milk were analyzed by liquid-liquid extraction using dichloromethane as solvent combined with gas chromatography-mass spectrometry （GC-MS）. Results from comparative analysis showed that the different composition and relative content of aroma components such as alco- hols, esters, aldehydes, ketones, phenols were detected in bean milk. A total of 34 kinds of aroma components in soybean milk and 45 kinds of aroma components in Tonka-Bean Milk were identified. Tonka-Bean milk is a kind of soybean milk with higher quality and more aromatic flavor, and the kinds of fragrance components were richer than those in ordinary soybean milk.

关 键 词：香豆 香豆乳 营养成分 香味组分 气相色谱-质谱GC—MS 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]