摘要
为筛选出黑龙江省适合的芽用大豆品种,提升豆芽附加值和开发潜力,本研究选取了黑龙江省11个主栽大豆品种,利用人工气候箱进行发芽试验,比较不同品种籽粒蛋白质和脂肪含量、发芽率、豆芽产率、感官评定和异黄酮含量等指标,并利用隶属函数对豆芽品质特性进行了综合评价。结果表明:11个大豆品种蛋白、脂肪含量存在一定差异,单从发芽率和产率2个指标来看,适合生产豆芽的品种为黑农48、黑农66和黑农70。大豆发芽后,异黄酮总含量较籽粒显著增高,且在发芽第3天达到最高,显著高于大豆籽粒和其他发芽时间,异黄酮总含量增加最多的品种为黑农61和黑农63,分别是原来的1.63和1.76倍,黑农52的异黄酮含量第3天达到最高值,为636.38 mg·100 g-1。感官评定结果筛选出的品质较好品种为黑农59、黑农63和黑农70。通过发芽率、豆芽产率、感官评定和异黄酮含量4个指标的隶属函数综合评定,筛选出适合豆芽生产且异黄酮含量高的品种为黑农70。
In order to screen out suitable soybean varieties for sprouting in Heilongjiang Province, and improve the added value and development potential of soybean sprouts, 11 main soybean varieties in Heilongjiang Province were selected as materials in this study. The germination experiments were carried out in artificial climate box, and compared the protein and fat content, germination rate, soybean sprout yield, germination rate, sensory evaluation and isoflavones. The quality characteristics of bean sprouts were evaluated by membership function. The results showed that there were some differences in protein and fat contents among the 11 soybean varieties. From the germination rate and yield, the suitable varieties for bean sprout production were Heinong 48, Heinong 66 and Heinong 70. The content of isoflavones increased significantly after germination, and reached the highest on the third day of germination, which was significantly higher than that of soybean seeds and other germination stages. The total isoflavone content of Heinong 61 and Heinong 63 on the third day increased by 1.63 and 1.76 times to CK, respectively. The isoflavone content of Heinong 52 reached the highest value of 636.38 mg·100 g-1 on the third day. The results of sensory evaluation showed that the varieties with good quality were Heinong 59, Heinong 63 and Heinong 70. Through the comprehensive evaluation of the membership function of germination rate, bean sprout yield, sensory evaluation and isoflavone, the suitable soybean sprout variety with high isoflavone content was screened out as Heinong 70.
作者
毕伟伟
赵贵兴
夏晓雨
王广金
卞开鑫
张丰屹
BI Wei-wei;ZHAO Gui-xing;XIA Xiao-yu;WANG Guang-jin;BIAN Kai-xin;ZHANG Feng-yi(Soybean Research Institute of Heilongjiang Acadeny of Agricultural Sciences,Harbin 150086,China;Postdoctoral Station,Heilongjiang Academy of Agrieultural Sciences,Harbin 150086,China;Institute of Food Engineering,Harbin University of Commerce,Harbin 150076,China;Nehe Shengdeli Agriculural Technology Development Co.,Id.,Qiqihar 161300,China)
出处
《大豆科学》
CAS
CSCD
北大核心
2021年第2期209-216,共8页
Soybean Science
基金
黑龙江省农业科学院院级课题(2017BZ14)
黑龙江省博士后基金(LBH-Z16184)
农业科技创新跨越工程(HNK2019CX01-14-5)
哈尔滨市科技局项目(2017RAQYJ034)。
关键词
大豆异黄酮
萌发时间
发芽率
主栽品种
感官评价
Soybean isoflavones
Germination time
Germination rate
Main cultivation
Sensory evaluation
