Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr)

文献类型： 外文期刊

第一作者： Song, Jiangfeng

作者： Song, Jiangfeng;Gu, Zhenxin;Song, Jiangfeng;Liu, Chunquan;Li, Dajing;Liu, Chunquan

作者机构：

关键词： Vegetable soybean;Sugar;Free amino acid;Organic acid;H-1 NMR

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）

ISSN： 0926-6690

年卷期： 2013 年 50 卷

页码：

收录情况： SCI

摘要： Vegetable soybean is rich in nutrients and is known to possess favourable sensory characteristics, which contribute to its importance and popularity as a consumed crop worldwide. A comparative study was conducted to evaluate the composition of sugars, free amino acids, and organic acids in several Chinese vegetable soybean varieties through proton nuclear magnetic resonance spectroscopy (H-1 NMR). The different vegetable soybeans showed considerable variations in their sugar (15.131-33.979 mg/g dry matter), total free amino acid (4.581-10.180 mg/g dry matter), and organic acid (3.754-6.752 mg/g dry matter) contents. The vegetable soybean samples were effectively divided into four groups based on the principal component and cluster analyses of the metabolic profiles. This study suggests that the TD6 and ND4 varieties are rich sources of asparagine and malate, whereas HD8 contains higher levels of sucrose, and the SC254 and XD17 samples exhibit higher levels of alanine, glutamate, glycine, and serine. The selection of the right vegetable soybean variety may provide a good source of nutrients for nutraceutical applications, and the differences in the metabolic profiles may be used for quality control. (C) 2013 Elsevier B.V. All rights reserved.

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