| Kidney bean(Phaseolus vulgaris L.)is a legume(Leguminosae sp.)Phaseolus L.(Phaseolus L.)plant,rich in protein,calcium,vitamin C,phenolic substances,anthocyanins and flavonoids.Pharmacological effects such as stopping hiccups and replenishing kidney energy,also have the functions of anti-oxidation,inhibiting the spread of tumor cells,and enhancing human immunity.However,the current research on kidney beans mainly focuses on the nutrition,functional ingredients and antioxidant activity of whole kidney beans,and there is not much research on the seed coat with the highest content of phenols.The nutritional ingredients,active substances and antioxidants under heat processing Changes in activity are rarely reported.Therefore,in this project,seven kinds of kidney beans planted in Guizhou were used as test materials to analyze and compare the main nutrients,functional components and antioxidant activities,and analyze the composition and antioxidant activity of the free state of the seed coat and the combined phenolic compounds,At the same time,select high-quality black kidney beans as raw materials,track their nutritional components,resistant starch,free phenol,free flavonoids,GABA,anti-nutritional factors The quantitative changes of vitamin C and antioxidant activity are expected to provide a scientific basis for the nutrient and deep processing of kidney bean series foods.The main conclusions are as follows:1.Based on the main component analysis of the main nutrient composition of kidney beans,the quality evaluation showed that the protein content of the seven kidney beans planted in Guizhou was 19.11%?23.69%,and the total dietary fiber content was 23.09%?27.60%;Ca,Mg,P,K,their contents are 0.09%?0.20%,0.19%?0.29%,0.45%?0.61%,1.48%?1.69%;different amino acid composition of kidney bean,glutamic acid,aspartic The content of acid and leucine is high.The comprehensive score was calculated according to the evaluation model,and the top three varieties in quality were British Red,Long 12-2614 and Keyun No.1.2.The phenolic compound composition and antioxidant activity of kidney beans of different colors showed that the total phenol and flavonoid content of 7kinds of kidney beans varied from 0.91 to 4.96 mg/g and 3.29 to 12.87 mg/g,respectively,and the total phenol of black kidney beans The highest content;chlorogenic acid,3,4,dihydroxybenzoic acid and p-hydroxybenzoic acid are the main phenolic substances in kidney beans,and the content of 3,4-dihydroxybenzoic acid in black kidney beans is the highest(28.91?g/g);The DPPH free radical scavenging ability,ABTS~+free radical scavenging ability and iron ion reduction and antioxidant capacity of safflower colored kidney beans are relatively high.3.Studies on phenolic compounds of kidney bean seed coats of different colors showed that the content of total phenol,total flavonoids and total anthocyanin in 7kidney bean seed coats were 0.76?48.73 mg/g,2.93?201.2 mg/g and 0?2.57mg/g,with the highest total phenol and total anthocyanins in the black kidney bean seed coat and the highest total flavonoids in the red kidney bean seed coat;gallic acid,chlorogenic acid,catechins,3,4,dihydroxybenzoic acid and P-hydroxybenzoic acid is the main phenolic compound in kidney bean seed coat,quercetin is only present in red kidney bean seed coat(48.64?g/g),and p-coumaric acid is the highest in white flower kidney bean coat(65.40?g/g);Black kidney bean skin has the strongest antioxidant capacity(DPPH free radical scavenging ability,ABTS~+free radical scavenging ability,iron ion reducing ability are 156.0 mg/g,260.8 mg/g and214.7 mg/g,respectively);total phenol in kidney bean seed coat The content of is closely related to the antioxidant value(P<0.01).4.The research on the influence of different processing on the quality of black kidney beans showed that the ultra-finely crushed black kidney beans released more bound or embedded active substances due to structural damage,and their GABA,total phenol and flavonoid contents increased by 98.51%,54.64%and 28.32%,DPPH,ABTS,FRAP three antioxidant capacity indicators also increased by 56.43%,27.32%and 76.77%respectively;the germinated black kidney bean,its resistant starch and trypsin inhibitor content decreased,vitamin The contents of C and GABA increased 6 times and 5 times respectively,but the total phenol and flavonoids were lost due to soaking and watering,and the antioxidant capacity was significantly reduced;after the germination-maturation-drying treatment of kidney bean,its vitamin C and water-soluble protein Content is higher than that of kidney bean direct cooking,and the antioxidant activity of kidney bean after germination-mature-drying treatment is lower than that of kidney bean direct cooking;in different cooking methods,black kidney bean resistant starch content and vitamin C loss rate are ranked For normal pressure cooking>autoclave>autoclave,the GABA loss rate is the lowest with autoclave(16.38%).After autoclaving or autoclaving,the content of black kidney bean trypsin inhibitor can be reduced to 0,while normal pressure Black kidney beans cooked or autoclaved have stronger antioxidant capacity than autoclaved. |
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