煮制加工对黑豆中多酚类代谢产物的影响  

The effect of cooking on polyphenol metabolites in black soybeans

作　　者：于淼[1] 王长远[1,2] 王霞 YU Miao;WANG Changyuan;WANG Xia(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品与发酵工业》2021年第22期141-149,共9页Food and Fermentation Industries

基　　金：黑龙江省自然科学基金资助项目(LH2019C054);黑龙江省博士后基金项目(LBH-Z15217);黑龙江省农垦总局科技项目(HNK135-05-01);“十三五”国家重点研发计划项目(2017YFD0401203)。

摘　　要：为研究煮制加工对黑豆多酚类化合物产生的影响,以黑豆为原料,提取黑豆加工前后的多酚类化合物并进行组分含量的测定,基于超高效液相色谱-四极杆-静电场轨道阱质谱的代谢组学平台,使用ProteoWizard软件和R软件对数据进行主成分分析、正交偏最小二乘法判别分析、层次聚类分析等多元统计分析。结果表明,与新鲜黑豆相比,煮制后黑豆总酚和总黄酮含量分别下降了59.06%和64.74%。共鉴定出92个多酚类代谢产物,筛选出47个差异代谢物,主要为黄酮类、异黄酮类衍生物以及酚酸类化合物。分析发现煮制加工对黑豆多酚类代谢物的数量、种类和含量均有影响,其中对黄酮类化合物含量的影响最为显著。该研究可为探明多酚物质在黑豆加工过程中的变化机制提供理论参考,为黑豆功能性食品的研究与开发提供理论依据。To study the effects of cooking on black soybean polyphenols,black soybeans were used as raw materials to extract polyphenols and determine the content of the components based on ultra high performance liquid chromatography-quadrupole-electrostatic field Orbitrap mass spectrometry(UHPLC-QE-MS)metabolomics platform.The datas were treated using ProteoWizard software and R software to perform principal component analysis(principal component analysis,PCA),orthogonal partial least squares discriminant analysis(orthogonal projections to latent structures-discriminant analysis,OPLS-DA),hierarchical cluster analysis and other multivariate statistical analysis.The results showed that,compared with fresh black soybeans,the total phenols and total flavonoids content of black soybeans decreased by 59.06%and 64.74%,respectively.A total of 92 polyphenol metabolites were identified and 47 differential metabolites were screened mainly including flavonoids,isoflavones and their derivatives and phenolic acids.It was found that cooking and processing have an impact on the number,type and content of black soybean polyphenol metabolites,and the impact on the content of flavonoids is the most significant.This study provides a theoretical reference for the exploration of the change mechanism of polyphenols during the processing of black soybeans and provides a theoretical basis for the research and development of black soybean functional foods.

关 键 词：黑豆 煮制加工 多酚类化合物 代谢组学 超高效液相色谱-四极杆-静电场轨道阱质谱 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]