蚕豆加工过程中蚕豆苷含量变化研究  

Change of Vicine Content During the Processing of Faba Bean

作　　者：乔明锋[1,2] 袁小钧 邹恬杏 蔡雪梅 邓静 苗保河[2] QIAO Mingfeng;YUAN Xiaojun;ZOU Tianxing;CAI Xuemei;DENG Jing;MIAO Baohe(Culinary Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;Institute of Urban Agriculture,Chinese Academy of Agricultural Sciences,Chengdu 610213,China)

机构地区：[1]四川旅游学院,烹饪科学四川省高等学校重点实验室,四川成都610100 [2]中国农业科学院,都市农业研究所,四川成都610213

出　　处：《食品科技》2023年第5期164-168,共5页Food Science and Technology

基　　金：四川省科技厅应用基础研究项目(2018JY0450);烹饪科学四川省高等学校重点实验室基金项目(PRKX2020Z09);国家级大学生创新创业训练项目(202111552027)。

摘　　要：蚕豆苷是蚕豆中的主要致敏物质。为探究加工对蚕豆及其制品中蚕豆苷含量的影响,试验通过UPLC-QTRAP-MS/MS建立蚕豆苷标准曲线,测定蚕豆及其制品在不同加工方式(煮制、蒸制、炒制、炸制等)下蚕豆苷含量变化。结果表明,随着烹饪加工时间的延长蚕豆中蚕豆苷含量呈下降趋势,其中蒸制时蚕豆苷的残余量下降为216.89μg/g,炸制时蚕豆苷的残余量最低为50.43μg/g,表明高温油炸能有效降低蚕豆苷含量;随着发酵时间的延长,四川郫县豆瓣中蚕豆苷含量逐渐降低,发酵4年的豆瓣样品未检测出蚕豆苷,且郫县豆瓣经高温炒制后蚕豆苷含量也明显降低。研究结果为蚕豆及其制品科学安全食用提供理论指导。Vicine is the main sensitizing substance in faba bean.In order to explore the effect of processing on faba bean and its products,the standard curve of vicine was established by UPLC QTRAP-MS/MS,and the changes of vicine content in faba bean and its products were measured under different processing methods(cooking,steaming,frying,deep frying,etc).The results showed that the content of vicine in faba bean decreased with the extension of cooking time.The residual amount of vicine decreased to 216.89 μg/g during steaming and 50.43 μg/g during deep frying,indicating that the content of vicine could be effectively reduced by deep frying at high temperature.With the prolongation of fermentation time,the content of vicine in Pixian faba bean sauce gradually decreased.No vicine was detected in the Pixian faba bean sauce samples fermented for 4 years,and the content of vicine in Pixian faba bean sauce also decreased significantly after frying at high temperature.The experiment provides theoretical guidance for scientific and safe consumption of broad bean and its products.

关 键 词：蚕豆 蚕豆苷 UPLC-QTRAP-MS/MS 烹饪加工 发酵 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]