江西省菜用大豆蛋白营养评价及地区差异比较  

Nutritional Evaluation and Regional Difference of Vegetable Soybean Protein in Jiangxi Province

作　　者：张莉[1] 袁丽娟[1] 向建军 廖且根[1] 张大文[1] 尹德凤[1] 董秋洪[1] ZHANG Li;YUAN Li-juan;XIANG Jian-jun;LIAO Qie-gen;ZHANG Da-wen;YIN De-feng;DONG Qiu-hong(Institute for Quality&Safety and Standards of Agricultural Products Research/Animal and Poultry Product Quality Risk Assessment Laboratory(Nanchang),Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-product Quality and Safety of Jiangxi Province,Jiangxi Academy of Agricultural Science,Nanchang330200,China)

机构地区：[1]江西省农业科学院农产品质量安全与标准研究所/农业农村部畜禽产品质量安全风险评估实验室(南昌)/江西省农产品质量安全重点实验室,江西南昌330200

出　　处：《大豆科学》2023年第2期138-146,共9页Soybean Science

基　　金：江西省豆类产业技术体系(JXARS-24)。

摘　　要：为了给江西省菜用大豆的产业发展和生产消费提供具体的数据支撑,以来自江西省17个县市共111份菜用大豆为研究对象,采用国标方法测定各材料水分、粗蛋白和氨基酸组分含量,以FAO/WHO氨基酸模式为评价标准,采用氨基酸比值系数法评价江西各地菜用大豆蛋白质营养水平,利用统计学方法对江西省各地区的菜用大豆进行系统聚类分析。结果表明:江西省区域内的菜用大豆粗蛋白鲜重含量平均为11.0%,水分含量平均为72.4%,必需氨基酸占总氨基酸比例平均为33.7%;江西省各地菜用大豆第一限制性氨基酸为蛋氨酸+半胱氨酸,必需氨基酸指数(EAAI)平均值为92.7;不同地区的菜用大豆聚类为3类,蛋白质品质评价最好的是来自芦溪、高安和万载地区的菜用大豆,而萍乡安源、新余渝水和宜春地区采集的菜用大豆蛋白营养价值评价较差。研究结果表明江西省菜用大豆蛋白质营养价值存在地区差异,可能与江西省各地区品种、气候环境、土壤环境、田间管理习惯等因素相关。In order to provide specific data support for the industrial development, production and consumption of vegetable soybean in Jiangxi province, we collected 111 samples of vegetable soybeans from 17 counties and cities in Jiangxi province, investigated the contents of water, crude protein and amino acid component in these samples with corresponding national standard methods. This study used the FAO/WHO amino acid model as the evaluation standard, evaluated the protein nutritional level of vegetable soybeans and the amino acid ratio with coefficient method, and carried out cluster analysis of vegetable soybean from different regions of Jiangxi province by statistical theory. The results showed that the nutrient content of vegetable soybean varies in different regions of Jiangxi province. The average water content was 72.4%, and the average crude protein content of wet weight was 11.0%. The proportion of essential amino acids of total amino acids was 33.7%. The first limiting amino acid of fresh soybean in Jiangxi province is methionine + cysteine. The average essential amino acid index(EAAI) was 92.7. The vegetable soybean from different regions could be divided into three categories by cluster analysis. The vegetable soybean from Luxi, Gaoan and Wanzai had the best protein quality evaluation, while the vegetable soybean protein from Anyuan Pingxiang, Yushui Xinyu and Yichun had worse nutritional value evaluation. There are regional differences in the nutritional value evaluation of vegetable soybean protein in Jiangxi province, which may be related to varieties, climate environment, soil environment, field management habits and other factors in different regions of Jiangxi province.

关 键 词：菜用大豆 江西省 氨基酸组成 蛋白 营养评价 

分 类 号：S643.7[农业科学—蔬菜学]