| Food legumes occupy an important place in crops,only second to the cereal,and they arecrucial to human nutrition,especially in the dietary pattern of low-income groups of people indeveloping countries,considered as poor man's meat．This paper studies their nutritional andfunctional components,the main contents and results are as follows：1Study on nutritional and functional components in15food legumesStudied several main nutritional and functional components in15varieties of foodlegumes．Vine bean04had the maximum content of carbohydrate (34.18%),2.46times to redbean01(13.88%)；the variety of highest soluble protein content was black bean01(26.19%),which was5.49times to the lowest,pea01(4.77%)；the variety of highest crude fat cotentwas red bean01(19.15%),which was274times to the lowest,vine bean01(0.07%)；thevariety of highest soluble solids content was soybean01(71.31%),which was3.02times tothe lowest,kidney bean01(23.63%)．In the fifteen food legumes,the ranged from0.82%～10.08%,the variety of the highest crude polysaccharide content was hyacinth bean01(10.078%),12.30times to the lowest,peanut01(0.820%)．The content of total flavonoids incowpea was the highest (10.06mg/g),3.89times to the lowest,pea01(2.59mg/g)．The highestcontent of γ-GABA was569.353μg/g in vine bean01, the second was broad bean(161.330μg/g),it wasn't found in hyacinth bean01,kidney bean01and peanut01．Preliminarily evaluated the toxicology safety of vine bean,the MTD>5.0g/kg·bw,proving it safe and non-toxic．2Study on the gamma-GABA in food legumes and their sproutsThe content of gamma-GABA in13varieties of four beans' seeds and sprouts wasstudied．In the seeds,the highest gamma-GABA content variety was B01,1021.63μg/g；itwas4.84times to the lowest (G04,211.23μg/g)．In the sprouts of1-7days,the highest was7days old sprouts of Y02,3050.35μg/g；it was11.39times to the lowest one,2-day-oldsprouts of R03(267.87μg/g)．The increase of gamma-GABA content in3-day-old spouts ofG04was the largest,7.63times higher than that in seeds；The average content ofgamma-GABA in5-day-old sprouts was the highest (1610.17μg/g)．Among the thirteenvarieties,from0to the5th day,gamma-GABA content was rising and the change tend to be gentle in six to seven days．The gamma-GABA content in different parts of7days old seedlings of four beans (redbean,mung,soybean and black bean) were detected．The highest gamma-GABA content was3180.20μg/g in red bean R02's roots,3.46times to the lowest,in mung G01's roots(919.98μg/g)．The gamma-GABA content in red bean：roots>beans>seedlings,and they wereall higher than the other three beans．3Study on the resveratrol in peanut and peanut sproutsTwo methods for resveratrol detection were studied,confirming HPLC as the method forresveratrol analysis in peanut sprouts．Under the chromatographic conditions,injection with5μL achieved good effect,good linearity and the recovery met the requirements of HPLC．The influence factors of resveratrol in peanut sprouts was studied．When the bakingtemperature was80℃,the content of resveratrol was maximum．The resveratrol content in15varieties of peanut and1-5days old peanut sprouts was alsostudied．The variety of the highest resveratrol content was H06(0.399μg/g),4.16times to theaverage content,0.096μg/g．During the growth from1to5days,the higest content varietywas5-day-old peanut sprouts of H11,73.274μg/g,1308.46times the lowest,peanut sproutsof H02,0.056μg/g；the increase was the largest in5-day-old peanut sprouts of H14,879.28times to un-germinated peanuts．Resveratrol content between different parts was significantly different,the averageconcentration in roots was the highest,buds took the second place,kernels were theminimum．The highest content was in the roots of H15,168.221μg/g；the lowest was in thebuds of H10,0.590μg/g．... |
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