不同品种蚕豆发酵甜瓣子营养成分对比分析

Specific Analysis of Nutrient Composition of Different Cμltivars of Broad Bean in Broad Bean Paste-Meju Fermentation

摘要:

为研究不同品种蚕豆发酵甜瓣子中营养成分的特异性,以11种不同品种蚕豆发酵甜瓣子,通过对比分析、PLS-DA聚类分析,结合感官评价,探究其中有机酸、脂肪酸以及游离氨基酸组成与含量的差异性,以期为甜瓣子生产原料提供理论基础。结果显示,不同品种蚕豆发酵甜瓣子营养成分差异性显著(p<0.05)。CH系列和QY蚕豆发酵得到的甜瓣子有机酸和游离氨基酸组成和含量更丰富,YD、SCZG以及TCX甜瓣子中仅脂肪酸总量较高,其他营养成分相对较低。PLS-DA品质差异性分析发现不同品种蚕豆发酵甜瓣子品质有较大差异。通过变量重要性排序发现品质差异主要与苯丙氨酸、精氨酸、草酸等14种VIP值 >1的化合物有关。感官评分结果显示,CH系列和QY甜瓣子的感官评分更高,品质更好。综上认为QY和CH系列蚕豆发酵甜瓣子中含有更丰富的有机酸、脂肪酸以及游离氨基,感官综合评分更高,拥有较好的风味品质,适宜用来加工甜瓣子。

Abstract:

This study aimed to analyze the differences in nutrient composition in different cultivars of broad bean fermented broad bean paste-meju(BBPM), 11 different cultivars of broad bean fermented BBPM were used to explore the differences in the composition and content of organic acids, fatty acids and free amino acids through comparative analysis and combined with PLS-DA cluster analysis ,in order to provide theoretical basis for the production of raw materials for BBPM. The results showed that the nutritional composition of fermented BBPM of broad bean was significantly different (p<0.05). The organic acids and free amino acids of the BBPM obtained by CH series and QY broad bean fermentation are more abundant, and the total amount of fatty acids in YD, SCZG and TCX BBPM is higher, and other nutrients are relatively low. The analysis of the quality difference of PLS-DA found that the quality of fermented BBPM was greatly different in different cultivars. Through the ordering of variable importance, it was found that the quality difference was mainly related to 14 compounds with VIP values >1, such as phenylalanine, arginine, and oxalic acid. Sensory scoring results showed that CH series and QY BBPM had higher sensory scores and better quality. In summary, it is believed that the QY and CH series broad bean fermented BBPM contain more organic acids, fatty acids and free amino acids, with higher Sensory composite scores, better flavor quality, and suitable for processing BBPM.