Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species
Nutritional components, volatile constituents and antioxidant activities of 6 chickpea species
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6种鹰嘴豆的营养成分、挥发性成分及抗氧化活性
DOI：
10.1016/j.fbio.2021.100964
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发表时间：
2021-03-10
期刊：
影响因子：
5.2
通讯作者：
Zhu, Yunping
中科院分区：
文献类型：
--
作者：
Zhao, Xiaoyan;Sun, Lu;Zhu, Yunping
采用固相固相微萃取-气相色谱-质谱联用技术（SPME/GC-MS）对新疆6种鹰嘴豆（T2-3、A-1、Benying-1、YZ-514、YZ -32和YZ-364）的理化、营养和功能特性进行了研究。淀粉含量的范围从38.9 + / - 0.2 + / - 42.3 + / - 0.2%,脂肪是5.6 + / - 0.1到6.5 + / - 0.1%,湿度的从6.31 + / - 0.02到8.18 + / - 0.02%,粗蛋白的是23.1 + / - 0.03到25.6 + / - 0.1%,灰的是1.85 + / - 0.01到2.9 + / - 0.1%,可溶性糖的是9.08 + / - 0.04 to11.5 + / -氨基酸总量的0.05%,是19.9 + / - 0.3到23.7 + / - 0.4克/ 100克。6个鹰嘴豆品种中，毛色为深黑色的YZ-364的总酚、花青素和类黄酮含量最高，分别为1.67 +/- 0.01 mg没食子酸当量(E)/g、65.5 +/- 0.1 mg 3- o -葡萄糖苷和0.1 +/- 0.01 mg芦丁E/g提取物（p < 0.05）。YZ-364的DPPH （IC50: 1.0 +/- 0.1 mg/mL）、ABTS （IC50: 2.3 +/- 0.2 mg/mL）和FRAP （0.62 +/- 0.01 μ mol E/g）均最高。FTIR显示，酰胺A和酰胺I在1051和991 cm（-1）处的条带位置和形状发生了变化，而酰胺B、酰胺II和酰胺III区没有变化。HS-SPME/GC-MS分析表明，其主要香气成分为油酸、己酸、1-丁醇和非正丁醇。
The physicochemical, nutritional and functional properties of 6 chickpea species (T2-3, A-1, Benying-1, YZ-514, YZ -32 and YZ-364) from Xinjiang (China) were studied, and the volatile profile was assessed using solid solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME/GC-MS). The range of the starch content was from 38.9 +/-+/- 0.2 to 42.3 +/- 0.2%, fat was from 5.6 +/- 0.1 to 6.5 +/- 0.1%, that of moisture was from 6.31 +/- 0.02 to 8.18 +/- 0.02%, that of crude protein was from 23.1 +/- 0.03 to 25.6 +/- 0.1%, that of ash was from 1.85 +/- 0.01 to 2.9 +/- 0.1%, that of soluble sugar was from 9.08 +/- 0.04 to11.5 +/- 0.05% and that of total amino acid was from 19.9 +/- 0.3 to 23.7 +/- 0.4 g/100 g. The total phenolic, anthocyanin and flavonoid contents of YZ-364 with an intense black coat color among the 6 chickpea species were the highest, which were 1.67 +/- 0.01 mg gallic acid equivalents (E)/g, 65.5 +/- 0.1 mg/kg cyanidin 3-O-glucoside and 0.1 +/- 0.01 mg rutin E/g extract (p < 0.05). YZ-364 also showed the highest DPPH (IC50: 1.0 +/- 0.1 mg/mL), ABTS (IC50: 2.3 +/- 0.2 mg/mL) and FRAP (0.62 +/- 0.01 mu mol E/g extract). FTIR showed that the position and shape of the bands for amide A and amide I at 1051 and 991 cm(-1) changed, while no changes were observed for the amide B, amide II, and amide III regions. HS-SPME/GC-MS showed that the main aroma compounds were oleic acid, hexanoic acid, 1-butanol and nonal.