四棱豆挥发性成分、脂肪酸组成分析及腥味去除方法研究
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摘要
四棱豆[Psophocarpus tetragonolobus(L.)DC],是一种极有希望豆科植物,可作为植物蛋白质资源和植物油脂资源,被美国科学院列为未被开发的高蛋白和高油脂的豆科植物,具有抗癌、预防心脑血管疾病、延缓衰老等生理功效,有“绿色的金子”、“奇迹植物”之称。为了开发这种新的植物蛋白资源和植物油料资源,本论文对四棱豆做了如下研究：
1.采用GC-MC方法测定了4个四棱豆品种的挥发性成分,共检测出烷烃类、烯烃类、酸类、芳香族化合物、酯类、酮类、醚类、杂环类等10大类,共125个化合物；主成分为酮类、醇类、酯类等物质,不同品种之间挥发性成分种类、总量差异不明显；但各组分相对含量差异性很大。
2.采用GC-MC的分析方法,对四棱豆种子发酵前后挥发性成分的变化进行了分析。共鉴定出了88个化合物。在发酵前种子中挥发性成分中含量较高的是烯烃类、醇类、酮类,在发酵后种子中的挥发性成分含量较高的是烯烃类、醚类、酯类。
3.采用甲醇和氯仿提取其中的油脂,并用毛细管柱测定脂肪酸组成。结果显示,四棱豆油中主要含有28种脂肪酸,其单不饱和脂肪酸的平均含量为38.20%,主要为油酸；多不饱和脂肪酸平均含量为34.88%,主要为亚油酸、α-亚麻酸和EPA；饱和脂肪酸平均含量为25.76%,主要为棕榈酸和硬脂酸。
4.采用不同的方法对四棱豆进行处理,结果表明：四棱豆脂肪氧化酶的最适作用范围是pH8-pH9；将pH值调至pH3以下能够很好地抑制四棱豆脂肪氧化酶的活性；在90℃热烫处理条件下,四棱豆脂肪氧化酶的活性是完全可以被抑制的；巯基试剂与各金属络合剂联用时,对四棱豆脂肪氧化酶的抑制效果非常理想,可以完全钝化四棱豆脂肪氧化酶的活性。
5.以四棱豆为主要原料,辅以一定的甜味剂、乳化剂、稳定剂等,配制出营养丰富、风味独特的四棱豆高蛋白乳饮料。经单因素实验和正交试验确定最佳工艺参数为豆水比1：6(w/v),脱脂奶粉2.5%(w/v),白砂糖5.0%(w/v),复合乳化剂0.15%(w/v)(其中单硬脂酸甘油酯32%,蔗糖脂肪酸酯68%),CMC-Na 0.08%(w/v),海藻酸钠0.05%(w/v),黄原胶0.08%(w/v)。最后所得产品营养丰富,口感细腻圆润,并具有一种特殊风味。
Winged bean(Psophocarpus tetragonolobus L. DC.), a tropical legume is a promising source of protein and oil and is listed as one of the unexploited legumes by the National Academy of Sciences of the United States of America. Its' seeds have high levels of protein and oil ranging from 32-41% and 13-19%, respectively, and have the function of of anti-cancer, preventing cardiovascular disease anti-caducity etc. Winged bean has been known as "Greed Gold", "Miraculous Plant". In order to exploit the new resource of protein and oil, the study on winged bean is as follows:
1. Qualitative analysis of volatile substances from Winged bean was conducted by GC-MS, and 125 kinds of compounds were identified including alkane, alkene, organic acids, aromatic series, ester, ketone, ethers, heterlcyclic etc. it was found that different winged bean varieties of total amount is the same, volatile flavor components from winged bean seeds mainly are ketone, ethanol,esters, and other substances. But relative concentration of the volatile substance is bigger.
2. Qualitative analysis of volatile substances from winged bean seeds before and after being fermented was conducted by GC-MS, and 88 kind of compounds were identified, such as alkane, alkene, organic acids, aromatic series, ester, ketone, ethers, heterlcyclic and so on. The main volatile flavor components from the raw seeds were alkene ketone and ethanol. But The main volatile flavor components from the winged bean seeds being fermented were alkene, ester and ethers.
3. The compositions of fatty acid from winged seeds oils extracted with methanol and chloroform were determined by GC equipped with capillary column. The results indicated that the oil was composed of 28 fatty acids. The average content of MUFA was 38.20%, and the major component was oleic acid. The content of PUFA was 34.88%, and the major component was linoleic acid,α-linolenic acid and EPA. The content of SFA was 25.76%, and the major component-was palmitic acid and stearic acid.
4. After winged bean seeds was humidified heated, treated by acid or base or other chemical reagents, the activity of Lipoxygenase was detected by spectrophotometer. The results indicated that the activity of Lipoxygenase in winged bean seed was maximum at pH8-pH9 and most lost at lower pH than pH3. The ways of being humidified heated at 90℃and treated by combination of metal chelating agent and sulfhydryl reagent, have significant inhibiting effect to activity of Lipoxygenase and can completely prohibite the activity of Lipoxygenase in winged bean.
5. The winged bean were used as main material for soybean milk, mixed with some sweeteners, emulsifiers and stabilizer. The appropriate processing parameters of soybean milk is as follows concluded from single factor experiments and orthogonal experiments:the proportion of winged bean and water 1:6 (w/v), skim milk powders 2.5%(w/v), sugar 5.0%(w/v), emulsifiers 0.15%(w/v) (glyceryl monostearate 32%, sugar esters 68%), CMC-Na 0.08%(w/v), calcium alginate 0.05%(w/v) and xanthan gum 0.08%(w/v). The production is rich of nutrition and has a special flavor.
1.采用GC-MC方法测定了4个四棱豆品种的挥发性成分,共检测出烷烃类、烯烃类、酸类、芳香族化合物、酯类、酮类、醚类、杂环类等10大类,共125个化合物；主成分为酮类、醇类、酯类等物质,不同品种之间挥发性成分种类、总量差异不明显；但各组分相对含量差异性很大。
2.采用GC-MC的分析方法,对四棱豆种子发酵前后挥发性成分的变化进行了分析。共鉴定出了88个化合物。在发酵前种子中挥发性成分中含量较高的是烯烃类、醇类、酮类,在发酵后种子中的挥发性成分含量较高的是烯烃类、醚类、酯类。
3.采用甲醇和氯仿提取其中的油脂,并用毛细管柱测定脂肪酸组成。结果显示,四棱豆油中主要含有28种脂肪酸,其单不饱和脂肪酸的平均含量为38.20%,主要为油酸；多不饱和脂肪酸平均含量为34.88%,主要为亚油酸、α-亚麻酸和EPA；饱和脂肪酸平均含量为25.76%,主要为棕榈酸和硬脂酸。
4.采用不同的方法对四棱豆进行处理,结果表明：四棱豆脂肪氧化酶的最适作用范围是pH8-pH9；将pH值调至pH3以下能够很好地抑制四棱豆脂肪氧化酶的活性；在90℃热烫处理条件下,四棱豆脂肪氧化酶的活性是完全可以被抑制的；巯基试剂与各金属络合剂联用时,对四棱豆脂肪氧化酶的抑制效果非常理想,可以完全钝化四棱豆脂肪氧化酶的活性。
5.以四棱豆为主要原料,辅以一定的甜味剂、乳化剂、稳定剂等,配制出营养丰富、风味独特的四棱豆高蛋白乳饮料。经单因素实验和正交试验确定最佳工艺参数为豆水比1：6(w/v),脱脂奶粉2.5%(w/v),白砂糖5.0%(w/v),复合乳化剂0.15%(w/v)(其中单硬脂酸甘油酯32%,蔗糖脂肪酸酯68%),CMC-Na 0.08%(w/v),海藻酸钠0.05%(w/v),黄原胶0.08%(w/v)。最后所得产品营养丰富,口感细腻圆润,并具有一种特殊风味。
Winged bean(Psophocarpus tetragonolobus L. DC.), a tropical legume is a promising source of protein and oil and is listed as one of the unexploited legumes by the National Academy of Sciences of the United States of America. Its' seeds have high levels of protein and oil ranging from 32-41% and 13-19%, respectively, and have the function of of anti-cancer, preventing cardiovascular disease anti-caducity etc. Winged bean has been known as "Greed Gold", "Miraculous Plant". In order to exploit the new resource of protein and oil, the study on winged bean is as follows:
1. Qualitative analysis of volatile substances from Winged bean was conducted by GC-MS, and 125 kinds of compounds were identified including alkane, alkene, organic acids, aromatic series, ester, ketone, ethers, heterlcyclic etc. it was found that different winged bean varieties of total amount is the same, volatile flavor components from winged bean seeds mainly are ketone, ethanol,esters, and other substances. But relative concentration of the volatile substance is bigger.
2. Qualitative analysis of volatile substances from winged bean seeds before and after being fermented was conducted by GC-MS, and 88 kind of compounds were identified, such as alkane, alkene, organic acids, aromatic series, ester, ketone, ethers, heterlcyclic and so on. The main volatile flavor components from the raw seeds were alkene ketone and ethanol. But The main volatile flavor components from the winged bean seeds being fermented were alkene, ester and ethers.
3. The compositions of fatty acid from winged seeds oils extracted with methanol and chloroform were determined by GC equipped with capillary column. The results indicated that the oil was composed of 28 fatty acids. The average content of MUFA was 38.20%, and the major component was oleic acid. The content of PUFA was 34.88%, and the major component was linoleic acid,α-linolenic acid and EPA. The content of SFA was 25.76%, and the major component-was palmitic acid and stearic acid.
4. After winged bean seeds was humidified heated, treated by acid or base or other chemical reagents, the activity of Lipoxygenase was detected by spectrophotometer. The results indicated that the activity of Lipoxygenase in winged bean seed was maximum at pH8-pH9 and most lost at lower pH than pH3. The ways of being humidified heated at 90℃and treated by combination of metal chelating agent and sulfhydryl reagent, have significant inhibiting effect to activity of Lipoxygenase and can completely prohibite the activity of Lipoxygenase in winged bean.
5. The winged bean were used as main material for soybean milk, mixed with some sweeteners, emulsifiers and stabilizer. The appropriate processing parameters of soybean milk is as follows concluded from single factor experiments and orthogonal experiments:the proportion of winged bean and water 1:6 (w/v), skim milk powders 2.5%(w/v), sugar 5.0%(w/v), emulsifiers 0.15%(w/v) (glyceryl monostearate 32%, sugar esters 68%), CMC-Na 0.08%(w/v), calcium alginate 0.05%(w/v) and xanthan gum 0.08%(w/v). The production is rich of nutrition and has a special flavor.
引文
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