论文部分内容阅读
【目的】探索褐藻酸寡糖诱导大豆抗毒素生成和积累过程中,特别是当大豆抗毒素累积量达到最大时,大豆的异黄酮类化合物、氨基酸、寡糖、脂肪酸等营养成分的变化,为大豆的充分开发和利用提供科学依据。【方法】采用4%(w/v)的褐藻酸寡糖溶液作为诱导剂对大豆进行诱导。分别提取不同培养时间(0—6d)下大豆中的异黄酮化合物、氨基酸、寡糖、脂肪酸等营养成分;利用高效液相色谱(HPLC)、全自动氨基酸分析仪、气相色谱(GC)等方法检测各培养时间下大豆营养成分的含量。【结果】经褐藻酸寡糖诱导后,大豆中的异黄酮化合物、氨基酸、寡糖、脂肪酸等含量均发生了变化。异黄酮类化合物中,大豆抗毒素的累积量在培养第5天时达到最高,由诱导前的0.01 mg·g-1升高至1.72 mg·g-1,第5天时香豆雌酚含量由开始时的15.74μg·g-1升高至664.8μg·g-1,染料木素含量由开始时的1.58μg·g-1升高至24.03μg·g-1,大豆苷元则由培养开始时的54.56μg·g-1降低至19.02μg·g-1。诱导组大豆中的总氨基酸含量由开始时的39.38%升高至43.45%,且苏氨酸、亮氨酸等必需氨基酸含量也有所升高,非诱导组大豆中的氨基酸含量也有一定程度的提高,但含量总体低于诱导组大豆。诱导组大豆中蔗糖含量由培养开始时的53.72 mg·g-1减少至21.5 mg·g-1,棉籽糖和水苏糖分别在培养第3天和第4天即被完全消耗;非诱导组大豆中蔗糖含量由培养开始时的53.72mg·g-1减少至23.09 mg·g-1,且仍有少量的棉籽糖和水苏糖被检出。诱导组大豆中的脂肪酸总含量由培养开始时的14.27%降低至14.01%,但其中亚油酸的含量和比例有所增加。【结论】褐藻酸寡糖在诱导大豆获得最高大豆抗毒素含量时,增加了大豆中异黄酮类化合物含量,提高了大豆蛋白质的营养价值,消除了大豆中的胀气因子,并且在一定程度上提高了大豆的油脂品质。
【Objective】 The objective of this study was to explore the changes of nutrients such as isoflavones, amino acids, oligosaccharides and fatty acids in soybean during the induction and accumulation of soybean antitoxin by alginate oligosaccharides, especially when the accumulation of soybean antitoxin reached the maximum Fully develop and use to provide a scientific basis. 【Method】 Soybean was induced by 4% (w / v) alginate oligosaccharide solution as an inducer. The nutrients such as isoflavone compounds, amino acids, oligosaccharides and fatty acids were extracted from soybean at different culture time (0-6d) respectively. The contents of amino acids, oligosaccharides and fatty acids in soybean were extracted by high performance liquid chromatography (HPLC), automatic amino acid analyzer and gas chromatography The content of soybean nutrient components in each culture time was detected. 【Result】 The contents of isoflavones, amino acids, oligosaccharides and fatty acids in soybean were all changed after induced by alginate oligosaccharide. Isoflavones, soy anti-toxin accumulation reached the highest on the fifth day, from before induction of 0.01 mg · g-1 increased to 1.72 mg · g-1, the cough during the fifth day coumarin content from the beginning , The content of genistein increased from 1.58μg · g-1 to 24.03μg · g-1 at the beginning, while daidzein increased from 15.74μg · g-1 to 664.8μg · g-1 at the beginning of culture Of 54.56μg · g-1 to 19.02μg · g-1. The total amino acid content in the induced group increased from 39.38% at the beginning to 43.45%, and the content of essential amino acids such as threonine and leucine also increased. The content of amino acids in non-induced group also increased to a certain extent , But the content was lower than the induced group soybean in general. The content of sucrose in the induced group decreased from 53.72 mg · g-1 to 21.5 mg · g-1 at the beginning of culture, and the raffinose and stachyose were completely consumed on the 3rd and 4th days respectively. Sucrose content in soybean decreased from 53.72 mg · g-1 to 23.09 mg · g-1 at the beginning of culture, and a small amount of raffinose and stachyose were still detected. The total fatty acid content in the induced group decreased from 14.27% at the beginning of culture to 14.01%, but the content and proportion of linoleic acid increased. 【Conclusion】 Alginate oligosaccharides can increase the content of isoflavones in soybeans and increase the nutritive value of soy protein, and eliminate the flatulence factor in soybeans, and to a certain extent, Soybean fat quality.