您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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

作者： Song, Jiangfeng 1 ; Liu, Chunquan 2 ; Li, Dajing 2 ; Gu, Zhenxin 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

3.Natl Res & Dev Ctr Vegetable Proc, Nanjing 210014, Jiangsu, Peoples R China

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.

  • 相关文献

[1]Determination of 21 Free Amino Acids in Fruit Juices by HPLC Using a Modification of the 6-Aminoquinolyl-N-hydroxysuccinimidyl Carbamate (AQC) Method. Ou, Jun,Huang, Yufen,Li, Qian,Xu, Guizhi,Liu, Zhongzhen,Yang, Shaohai,Zeng, Fang.

[2]Proteolysis and cathepsin activities in the processing of dry-cured duck. Wang, D. Y.,Xu, X. L.,Zhou, G. H.,Wang, P.,Wang, D. Y.,Zhang, M. H.,Bian, H.,Dong, H.,Xu, W. M.,Zhu, Y. Z.,Liu, F.,Geng, Z. M.. 2014

[3]Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains. Song, Jiangfeng,Liu, Chunquan,Li, Dajing,Song, Jiangfeng,Gu, Zhenxin.

[4]Physiological investigation of C-4-phosphoenolpyruvate-carboxylase-introduced rice line shows that sucrose metabolism is involved in the improved drought tolerance. Zhang, Chen,Li, Xia,He, Yafei,Zhang, Jinfei,Yan, Ting,Liu, Xiaolong,Zhang, Chen,Li, Xia,Yan, Ting.

[5]The endogenous plant hormones and ratios regulate sugar and dry matter accumulation in Jerusalem artichoke in salt-soil. Li, Lingling,Shao, Tianyun,Yang, Hui,Chen, Manxia,Gao, Xiumei,Long, Xiaohua,Liu, Zhaopu,Shao, Hongbo,Shao, Hongbo,Rengel, Zed.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台