不同品种黑豆营养品质及抗氧化能力的研究  

Research on Nutritional Constituents and Antioxidant Capacity of Different Varieties of Black Soybean

作　　者：冯晓敏 范国华 高翔[1] 王力 吕慧卿 郝志萍 周忠宇 张力 李洪 Feng Xiaomin;Fan Guohua;Gao Xiang;Wang Li;LüHuiqing;Hao Zhiping;Zhou Zhongyu;Zhang Li;Li Hong(Sorghum Research Institute Shanxi Agricultural University,Jinzhong 030600;China National Association of Grain Sector,Beijing 100005)

机构地区：[1]山西农业大学高粱研究所,晋中030600 [2]中国粮食行业协会,北京100005

出　　处：《中国粮油学报》2025年第2期89-98,共10页Journal of the Chinese Cereals and Oils Association

基　　金：山西农业大学博士人才引进科研启动项目(2022BQ03);山西省博士来晋工作科研项目(SXBYKY2022069);山西农业大学高粱研究所高粱遗传与种质创新山西省重点实验室国家基金培育项目(Gls-gp-202301);山西省基础研究计划项目(202303021211101);山西省高等学校科技创新项目(2023L039);河曲特优农业产业发展研究院项目(XDHZHQYY2023-04)。

摘　　要：对不同品种黑豆营养成分和抗氧化特性的全面分析有利于拓宽拓宽黑豆资源利用渠道,促进高抗氧化性黑豆种质资源的鉴选和黑豆产品的精准加工。该研究以山西细腰黑豆、神木黑豆、吉黑4号和吉黑6号等8个品种为原料,综合比较了黑豆的营养品质(蛋白质、脂肪、可溶性糖、维生素E、异黄酮)及抗氧化活性(花色苷、多酚、DPPH自由基清除能力、ABTS+自由基清除能力)。分析了各指标之间的相关性,并运用主成分分析法和聚类分析法综合评价了各黑豆品种的营养特性,结果表明:不同黑豆品种的品质指标及抗氧化活性存在明显差异,所有黑豆品种均表现出高蛋白低脂肪的特征,花色苷和总酚含量以偏关小黑豆最高,为1.89、17.31 mg/g,其余品种为0.17~1.12 mg/g和5.79~15.59 mg/g,异黄酮含量以羊眼豆最高,达1287.61 mg/kg,其他品种为359.2~1125.0 mg/kg,吉黑4号的维生素E最高,达33.64 mg/100 g;运用主成分分析(PCA)判定8个黑豆品种品种间营养成分差异,获得3个主成分因子,累计方差贡献率达87.61%,其中综合排名得分最高的品种为偏关小黑豆,表明偏关小黑豆的抗氧化性最强。通过聚类分析表明当类间距离为10时,8个黑豆品种可以划分为4类,其中偏关小黑豆、神木黑豆、细腰黑豆归为一类,表明这3个品种的黑豆抗氧化性相近,且黑豆抗氧化性与其所含多酚及花色苷类物质关系密切,因此不同品种黑豆可以根据其营养品质的不同进行加工,研究结果可为黑豆功能成分的提取及相关产品的开发及综合利用提供理论依据。The comprehensive analysis of nutritional components and antioxidant characteristics of different varieties of black soybeans is conducive to broadening the utilization channels of black soybean resources,promoting the identification of high antioxidant black soybean germplasm resources and the precise processing of black soybean products.In this study,eight varieties,including Hequ black soybean,Shenmu black soybean,Jihei 4,and Jihei 6 were used as the materials.The basic nutrients protein,fat content,polysaccharide,isoflavone,and antioxidant capacity such as vitamin E,anthocyanins,polyphenols,DPPH and ABTS+content were determined.The correlation between nutrient composition and antioxidant activity of black soybean varieties were comprehensively evaluated by principal component analysis,and the evaluation basis for screening black soybean varieties with antioxidant activity was proposed.The results indicated that black soybean varieties showed different degrees in quality and antioxidant indexes.All black soybean varieties showed the characteristics of high protein and low-fat content.The anthocyanin content of Pianguan black soybean was the highest,being 1.89 mg/g,and the anthocyanin content of other varieties was 0.17~1.12 mg/g.The contents of isoflavones in Jihei 6,Yangyan soybean and Pianguan black soybean were significantly higher than those in other varieties,while the contents of total phenol,anthocyanin,DPPH and ABTS+of Hequ black soybean and Pianguan black soybean were the highest.Vitamin E content of Jihei 4 was the highest,being 33.64 mg/100 g.The nutritional composition differences among eight black soybean varieties were determined by use of principal component analysis(PCA),three principal component factors were obtained,and the cumulative variance contribution rate was 87.61%.The variety with the highest comprehensive ranking score was Pian guan black soybean,indicating that Pian guan black soybean had the strongest antioxidant activity.In accordance with the cluster analysis,when the distance be

关 键 词：黑豆 营养品质 抗氧化性 主成分分析 聚类分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]