不同播期对鲜食大豆品质的影响  

Influence of Different Sowing Dates on the Quality of Vegetable Soybeans

作　　者：张诗琦 黄璐 程茜 张晓燕 袁宇婷 侯轶晨 戴冬青 夏秀东 袁星星[2] 陈新[2,3] 朱月林 薛晨晨[2,3] ZHANG Shiqi;HUANG Lu;CHENG Xi;ZHANG Xiaoyan;YUAN Yuting;HOU Yichen;DAI Dongqing;XIA Xiudong;YUAN Xingxing;CHEN Xin;ZHU Yuelin;XUE Chenchen(College of Horticulture,Nanjing Agricultural University,Nanjing 210095,China;Institute of Industrial Crops,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;College of Food Science and Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China;Institute of Agro-Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]南京农业大学园艺学院,南京210095 [2]江苏省农业科学院经济作物研究所,南京210014 [3]江苏大学食品与生物工程学院,江苏镇江212013 [4]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《园艺学报》2025年第1期213-228,共16页Acta Horticulturae Sinica

基　　金：江苏省农业科技自主创新资金项目(CX(21)2003);江苏省种业振兴揭榜挂帅项目(JBGS〔2021〕059);江苏省科技计划专项(重点研发计划现代农业)(BE2023348);江苏现代农业产业技术体系建设专项资金项目(JATS〔2023〕025)。

摘　　要：为探究不同播期对鲜食大豆主要品质的影响,以近年来江苏省大面积推广的鲜食大豆品种‘苏成4号’‘苏新6号’和‘新3号’为供试材料,通过电子舌、电子鼻和气相色谱—质谱联用(GC-MS)等方法分析了不同播期(4月15日、5月15日、6月15日)对其营养成分(粗蛋白、粗脂肪、10 kD以下肽、游离氨基酸含量、糖组分)和食用品质(滋味响应值、气味响应值、挥发性成分)的影响。结果表明:在营养成分的变化上,随着播期的延迟,鲜食大豆中粗蛋白和蔗糖含量呈先升后降趋势,粗脂肪含量呈先降后升趋势,且均在5月15日、播期下达到极值。在食用品质方面,通过电子舌分析可知不同播期处理下各品种的甜味和鲜味响应值差异显著。电子鼻检测出酮类、醛类、含氮物质等含量较多。此外,GC-MS结果显示,己醛、1-己醇、1-辛烯-3-醇等是鲜食大豆风味的主要构成因子。隶属函数分析发现3个品种在5月15日、播期下的主要品质性状综合表现最佳。相关性分析表明,蔗糖和游离氨基酸含量分别与电子舌甜味响应值和鲜味响应值正相关。综上,在5月中旬播种,鲜食大豆品种的品质表现最佳,口感鲜甜味最高,且‘苏新6号’的营养品质、‘苏成4号’的食用品质优于其他品种。In this study,the effects of different sowing dates on the main qualities of vegetable soybeans were investigated.The cultivars‘Sucheng 4’‘Suxin 6’and‘Xin 3’,which have been popularized in large areas in Jiangsu Province in recent years,were selected as test materials.The effects of different sowing dates(15 April,15 May,15 June)on their nutrient composition(crude protein,crude fat,peptides below 10 kD,free amino acid content,sugar components)and edible quality(taste response value,aroma response value,volatile compounds)of vegetable soybeans were analyzed by the electronic tongue,the electronic nose and the gas chromatography-mass spectrometry(GC-MS).Results showed that the crude protein content and sucrose content changed in the same trend with the delay of sowing date,showing a trend of increasing and then decreasing.The crude fat content decreased first and then increased,and reached the minimum value under 15 May sowing date.In terms of edible quality,the sweetness and umami response values of the cultivars showed significantly difference under different sowing treatments.Ketones,aldehydes and nitrogenous were detected as main substances by the electronic nose.In addition,GC-MS results showed that hexanal,1-hexanol and 1-octen-3-ol were identified as the main flavor constituents of vegetable soybeans.Affiliation function analysis revealed that the three cultivars had the best combined performance in terms of major quality traits under 15 May sowing period.Correlation analysis showed that sucrose and free amino acid content were positively correlated with e-tongue sweetness response value and umami response value,respectively.In conclusion,sowing in mid-May showed the best quality performance of vegetable soybean cultivars with the highest umami and sweet taste,and the nutritional quality of‘Suxin 6’and the edible quality of‘Sucheng 4’were superior to other cultivars.

关 键 词：鲜食大豆 播期 营养品质 食用品质 GC-MS 

分 类 号：S643.7[农业科学—蔬菜学]