生长期及发酵处理对东北油豆角黄酮含量的影响  

Effects of growth period and fermentation treatment on the content of flavonoids in northeast snap beans

作　　者：寇宇 管婷婷 何鑫 刘大军[3] 宋永[1] 孙庆申[1] KOU Yu;GUAN Ting-Ting;HE Xin;LIU Da-Jun;SONG Yong;SUN Qing-Shen(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education&Heilongjiang Provincial Key Laboratory of Ecological Restoration and Resource Utilization for Cold Region&Key Laboratory of Microbiology,College of Heilongjiang Province&School of Life Sciences,Heilongjiang University,Harbin 150080,China;Hebei University of Environmental Engineering,Hebei Key Laboratory of Agroecological Safety,Qinhuangdao 066102,China;College of Advanced Agricultural,Ecological and Environmental Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学生命科学学院,农业微生物技术教育部工程研究中心,黑龙江省寒地生态修复与资源利用重点实验室,黑龙江省普通高校微生物重点实验室,哈尔滨150080 [2]河北环境工程学院,河北省农业生态安全重点实验室,秦皇岛066102 [3]黑龙江大学现代农业与生态环境学院,哈尔滨150080

出　　处：《食品安全质量检测学报》2023年第6期302-309,共8页Journal of Food Safety and Quality

基　　金：黑龙江省自然科学基金项目(LH2021C075)。

摘　　要：目的研究生长期内不同品种油豆角黄酮含量的变化,对金冠豆角种子黄酮种类进行鉴定,并探究发酵处理对金冠种粒中黄酮含量的影响。方法采用乙醇回流法提取7种东北油豆角总黄酮,通过芦丁比色法检测油豆角种粒及荚皮中的黄酮含量,利用超高效液相色谱-四极杆-飞行时间串联质谱法(ultra performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry,UPLC-Q-TOF-MS)检测豆角中黄酮的种类,最后利用唾液链球菌嗜热亚种和植物乳植杆菌L3对金冠豆粒进行发酵处理,探究发酵处理对金冠豆粒黄酮含量的影响。结果油豆角中黄酮含量随着生长时期的增加呈现出先上升后下降的变化过程,金冠油豆角粗黄酮中存在白杨素、黄芩黄素、二氢木蝴蝶素A等11种黄酮类物质,发酵处理均会导致金冠种粒的黄酮含量下降。结论不同品种的油豆角在生长期内黄酮含量的整体变化趋势相似,该研究为油豆角品种选育及产品深加工提供了理论指导。Objective To study the changes of flavonoid content of different varieties of snap beans during growth period,identify the flavonoids in the seeds of Golden Crown beans,and explore the effect of fermentation treatment on the content of flavonoids in Golden Crown seeds.Methods The total flavonoids of 7 kinds of northeast snap beans were extracted by ethanol reflux method.The content of flavonoids in the seeds and pods of these beans was determined by rutin colorimetry.The types of flavonoids in the Golden Crown beans were determined by ultra performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry(UPLC-Q-TOF-MS).Finally,the Golden Crown beans were fermented by Streptococcus salivarius subsp.thermophilus and Lactoplantibacillus plantarum L3 to explore the effect of fermentation treatment on the content of flavonoids.Results The content of flavonoids in the snap beans increased firstly and then decreased with the extension of the growth period.There were 11 kinds of flavonoids in the crude flavonoids of the Golden Crown oil beans,such as chrysin,baicalein,dihydrolignophyllin A.The content of flavonoids in the Golden Crown seeds decreased after fermentation.Conclusion The overall change trend of flavonoids content in different varieties of oil beans during the growth period is similar.This study provides theoretical guidances for the selection of oil beans and the deep processing of products.

关 键 词：东北油豆角 生长期 黄酮含量 发酵处理 

分 类 号：TS201.2[轻工技术与工程—食品科学]