摘要
探讨黑大豆的营养功能,特别是豆皮的抗氧化功能。分析了"粤引大豆一号"新品种的营养价值,比较黑大豆、黑米及黑玉米中生物色素的抗氧化能力,发现黑大豆明显强于后者;对不同粒型、不同产区黄大豆、黑大豆的总酚、总花色苷含量进行比较,发现黑大豆极显著高于前者。阐述了黑豆皮提取物的抗氧化机制,最终提出了具有抗氧化功能的生物色素在营养研究上的重大意义,并对大豆今后的育种目标、种植基地和季节的选择,以及对采用微化技术加工其相关产品提出了具体的建议。
The nutritional functions of black beans and especially the antioxidant functions of soybean bull were evaluated in the article. First of all, the nutritional value of the new black soybean variety Yueyinl was analyzed. Then the antioxidant capacity of the biological pigment extracted from the black soybean was respectively compared to black rice and black corn, and the former was stronger than the latter. Also the total phenol and total anthocyanin contents between yellow soybean and black soybean of different types and different areas were compared, and the latter is significantly higher than the former. The antioxidant mechanism of the black soybean bull extraction was clarified. Finally, the article refered to the meaning on nutritional development for the biological pigment with antioxidant functions, and made specific recommendations on the goal of soybean breeding, the selection of growing base and season, and the application of micronisers technologies for processing in the future.
出处
《农产品加工（下）》
2009年第1期49-52,共4页
Farm Products Processing
关键词
黑大豆皮
黑色食品
营养功能
生物色素
black soybean bull
black food
nutritional functions
biological pigment
