该研究以来自辽宁朝阳、山东临沂、黑龙江哈尔滨、陕西延川的黑豆（HD1、HD2、HD3、HD4）为原料，采用直接干燥法、灼烧法、凯氏定氮法等多种营养成分测定方法，结合氨基酸评分（Amino Acid Score）和化学评分（Chemical Score）分析了不同黑豆样品的水分、灰分、总蛋白、粗脂肪、还原糖、粗纤维、氨基酸组成、脂肪酸组成及花青素含量。结果表明四种黑豆原料的营养组成类似，总蛋白含量最高，还原糖含量最低，单一营养素含量差异明显，HD4可溶性蛋白含量最高，HD2粗脂肪含量最高，分别适合蛋白类及油脂类产品的开发；四种黑豆均检测出16种氨基酸，必需氨基酸含量丰富，占总氨基酸含量的37%~38%，蛋氨酸和苏氨酸是四种黑豆原料中的限制性氨基酸，在产品的开发过程中，需要通过营养强化或原料搭配保证产品的营养品质；四种黑豆均检测出5种脂肪酸，不饱和脂肪酸含量达85.62%~87.1%，花青素含量为2.14%~2.26%，适于作为功能食品原料进行开发。研究结果将为黑豆加工、功能成分的提取及相关产品的开发提供参考依据。

The different black beans from Chaoyang, Liaoning Province (HD1), Linyi, Shandong Province (HD2), Harbin, Heilongjiang Province (HD3), and Yanchuan, Shaanxi Province (HD4) were used as raw materials. Various nutritional components were determined by the direct drying method, ignition method, and Kjeldahl method. The moisture, ash, total protein, crude fat, reducing sugar, crude fiber, amino acid composition, fatty acid composition, and anthocyanin content of the different samples were analyzed by combining the amino acid and chemical scores. The results showed that the nutritional composition of the four types of black soybean was similar; total protein was proportionally the greatest component and reducing sugar the lowest. However, there were clear differences between the sample groups in terms of content of individual nutrients. Soluble protein content was greatest in the HD4 group, and HD2 showed the highest level of crude fat, suggesting that black soybean from these two growing areas are the most suitable for the development of protein and oil products, respectively. Altogether, 16 types of amino acids were detected in the samples from the four groups; essential amino acids were the most abundant (37%~38% of total amino acid content). Methionine and threonine are the limiting amino acids, requiring nutrition fortification or raw material matching to guarantee the nutritional quality during the process of product development. Five fatty acids were detected in the four groups, and the unsaturated fatty acid content reached 85.62%~87.1%. The anthocyanidin content, which was found to range from 2.14% to 2.26%, indicates that these black soybeans are optimal raw material for the development of functional (nutritional) foods. These results provide a reference for further refinement of processing methods for black soybeans, with the goal of extracting functional components for the development of useful products.

国家自然基金青年基金项目（32001652）