首页|不同加工方式对大豆中可溶性糖含量的影响

不同加工方式对大豆中可溶性糖含量的影响

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可溶性糖含量是衡量大豆食用品质的重要因素,食用品质与加工方式密切相关.为探究不同加工方式对大豆中可溶性糖含量的影响,文章以黑龙江省主栽大豆品种黑农69为研究对象,通过水煮、微波加热和低温发芽3种加工方式处理大豆,利用高效液相色谱法对大豆中可溶性糖含量进行检测分析.结果表明,3种不同加工方式对大豆可溶性糖中的蔗糖含量影响显著.与对照(CK)相较,水煮处理可降低大豆中蔗糖含量;随着微波加热处理时间延长,大豆中蔗糖含量呈先降后升趋势;随着低温发芽处理时间延长,大豆中蔗糖含量呈降低趋势.
Effect of Different Processing Methods on Soluble Sugar Content in Soybeans
The content of soluble sugar was an important factor to measure the quality of soybean food products,which was closely related to processing methods.In order to explore the influence of different processing methods on the content of soluble sugar in soybeans,this article took the main soybean cultivar Heinong 69 in Heilongjiang Province as the research object.Soybeans were processed using three processing methods:boiling,microwave heating,and low-temperature germination.High performance liquid chromatography was used to detect and analyze the soluble sugar content in soybeans.The results showed that three different processing methods had significant effects on the sucrose content in soluble sugar of soybean.Compared with the control(CK),boiling treatment could reduce the sucrose content in soybeans;With the extension of microwave heating treatment time,the sucrose content in soybeans showed a trend of first decreasing and then increasing;With the extension of low-temperature germination treatment time,the sucrose content in soybeans showed a decreasing trend.

Heinong 69BoilingMicrowave heatingLow-temperature germinationSucrose

艾佩佩、毕伟伟、张丹、赵贵兴、张雄、王富刚、黄越、余景辉、赵瑞阳、雷腾、林佩妤、宗定凯、索思语、戴舒欣、贺学林

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榆林学院生命科学学院

陕西 榆林,719000

黑龙江省农业科学院大豆研究所,哈尔滨 150086

黑农69 水煮 微波加热 低温发芽 蔗糖

榆林学院大学生创新创业训练计划榆林学院大学生创新创业训练计划榆林学院博士科研启动基金(2022)陕北旱作节水种质资源创新与节水工程技术集成研究项目陕北旱区主要粮食作物集雨节灌技术体系研究与示范项目陕西省陕北旱区作物节水工程技术研究中心项目国家地区基金陕西省重点研发计划

S202311395074S20231139508622GK23CXY-2021-832022NYT012022ZY2-GCZX-05322600782021NY-201

2024

10.20095/j.issn1674-3547.2024.03.003

大豆科技
国家大豆工程技术研究中心

大豆科技

影响因子：0.489
ISSN：1674-3547
年,卷(期)：2024.(3)
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