Analysis Of Volatile Compounds And Fatty Acid Composition Of Winged Bean And Research About Taking Off Methods Of Its Off-Flovar

Winged bean(Psophocarpus tetragonolobus L. DC.), a tropical legume is a promising source of protein and oil and is listed as one of the unexploited legumes by the National Academy of Sciences of the United States of America. Its' seeds have high levels of protein and oil ranging from 32-41% and 13-19%, respectively, and have the function of of anti-cancer, preventing cardiovascular disease anti-caducity etc. Winged bean has been known as "Greed Gold", "Miraculous Plant". In order to exploit the new resource of protein and oil, the study on winged bean is as follows:1. Qualitative analysis of volatile substances from Winged bean was conducted by GC-MS, and 125 kinds of compounds were identified including alkane, alkene, organic acids, aromatic series, ester, ketone, ethers, heterlcyclic etc. it was found that different winged bean varieties of total amount is the same, volatile flavor components from winged bean seeds mainly are ketone, ethanol,esters, and other substances. But relative concentration of the volatile substance is bigger.2. Qualitative analysis of volatile substances from winged bean seeds before and after being fermented was conducted by GC-MS, and 88 kind of compounds were identified, such as alkane, alkene, organic acids, aromatic series, ester, ketone, ethers, heterlcyclic and so on. The main volatile flavor components from the raw seeds were alkene ketone and ethanol. But The main volatile flavor components from the winged bean seeds being fermented were alkene, ester and ethers.3. The compositions of fatty acid from winged seeds oils extracted with methanol and chloroform were determined by GC equipped with capillary column. The results indicated that the oil was composed of 28 fatty acids. The average content of MUFA was 38.20%, and the major component was oleic acid. The content of PUFA was 34.88%, and the major component was linoleic acid,α-linolenic acid and EPA. The content of SFA was 25.76%, and the major component-was palmitic acid and stearic acid.4. After winged bean seeds was humidified heated, treated by acid or base or other chemical reagents, the activity of Lipoxygenase was detected by spectrophotometer. The results indicated that the activity of Lipoxygenase in winged bean seed was maximum at pH8-pH9 and most lost at lower pH than pH3. The ways of being humidified heated at 90℃and treated by combination of metal chelating agent and sulfhydryl reagent, have significant inhibiting effect to activity of Lipoxygenase and can completely prohibite the activity of Lipoxygenase in winged bean.5. The winged bean were used as main material for soybean milk, mixed with some sweeteners, emulsifiers and stabilizer. The appropriate processing parameters of soybean milk is as follows concluded from single factor experiments and orthogonal experiments:the proportion of winged bean and water 1:6 (w/v), skim milk powders 2.5%(w/v), sugar 5.0%(w/v), emulsifiers 0.15%(w/v) (glyceryl monostearate 32%, sugar esters 68%), CMC-Na 0.08%(w/v), calcium alginate 0.05%(w/v) and xanthan gum 0.08%(w/v). The production is rich of nutrition and has a special flavor.