【作者】 王艳；

【导师】 宋述尧；

【作者基本信息】 吉林农业大学 ， 作物栽培学与耕作学， 2015， 博士

【摘要】 食荚菜豆(Phaseolus vulgaris L.var.chinensis Hort.),豆科菜豆属,以嫩荚为食用器官的果菜类蔬菜,是我国主要蔬菜种类之一,全国各地均有种植。风味品质是形成优势农产品的重要指标,食荚菜豆风味浓郁,品质优良,随着食荚菜豆国内外市场的扩大,以及人们对蔬菜品质的要求逐渐提高,急需对其风味品质进行系统深入的研究与探讨,而目前关于食荚菜豆品质的研究多集中于基本营养品质指标,有关风味品质方面的研究鲜见报道。食荚菜豆的风味品质源自何类化学物质,其含量受哪些内部、外部因素影响及调控尚不明确。本文以东北地区主栽食荚菜豆品种为研究对象,采用顶空固相微萃取气相色谱-质谱法(HS-SPME/GC-MS)及高效液相色谱法(HPLC)等技术,对其果荚香气成分及呈味物质进行分析鉴定,优化挥发性成分分析方法,明确食荚菜豆特征风味物质的化学组成及含量,分析食荚菜豆风味品质主要影响因素并提出有效调控措施,为保持、提高食荚菜豆的风味品质提供理论依据,同时为其优质栽培、品质育种及贮藏加工提供参考。主要研究结果如下:1.优化了HS-SPME/GC-MS分析食荚菜豆挥发性成分的技术条件:选用65um PDMS/DVB萃取纤维头,热加工前样品60℃萃取60min、热加工后样品80℃萃取50min,解吸时间3min。2.1-辛烯-3-醇为食荚菜豆特征香气物质,与β-紫罗兰酮、β-环柠檬醛、棕榈酸甲酯、3-辛酮、癸醛、反式-2-辛烯-1-醇及辛醛等共同作用形成食荚菜豆特异芳香性质。食荚菜豆挥发性化合物主要为醇类、醛类、酮类、酸类、酯类等物质,热加工后果荚鉴定出30~46种物质,1-辛烯-3-醇含量为197.04 ug/kg~400.41ug/kg,相对含量为23.25%~39.06%。东北油豆角品种’白云峰’挥发物种类及含量均高于其他品种,蔓生品种高于同荚型的矮生品种,扁条型品种高于圆棍型品种。3.游离天冬氨酸及游离谷氨酸为食荚菜豆特征呈味氨基酸,游离天冬氨含量为0.319mg/g~0.478mg/g,游离谷氨酸含量为0.052 mg/g~0.123 mg/g。食荚菜豆氨基酸种类齐全,总氨基酸(TAA)含量为5.90 mg/g~16.72mg/g,必需氨基酸含量占总氨基酸含量(E/T)的37.76%~42.26%;天冬氨酸和谷氨酸是食荚菜豆主要水解氨基酸,分别占氨基酸总量的15.24%~19.95%和13.52%~16.90%;异亮氨酸、甲硫氨酸与半胱氨酸为食荚菜豆的限制性氨基酸。油豆角品种‘白云峰’特征呈味氨基酸及总氨基酸含量均显著高于其他供试食荚菜豆品种。4.食荚菜豆风味品质受品种、果荚生育期、贮藏方式及栽培措施等多种因素影响:(1)不同品种类型食荚菜豆风味品质差异显著,扁条型品种优于圆棍型品种,蔓生品种风味品质优于矮生品种,东北油豆角品种整体风味品质优良。(2)商品成熟期食荚菜豆果荚中特征香气成分1-辛烯-3-醇及荚皮中特征呈味氨基酸含量达最高,18±3d荚龄时果荚风味品质最佳,为适宜采收期。(3)烫漂及速冻处理使食荚菜豆含水量及特征风味物质含量降低,冻藏90d前风味品质稳定,之后风味品质逐渐下降。(4)露地栽培食荚菜豆风味品质优于大棚栽培;光照不足降低食荚菜豆风味品质,对矮生品种影响大于蔓生品种;黑土及黑钙土栽培食荚菜豆风味品质优于盐碱土及白浆土栽培。因此,为提高食荚菜豆风味品质,应选择优良适宜的品种(栽培条件允许的情况下可优先选择东北油豆角品种),在光照充足的黑土或黑钙土的区域,进行露地种植;夏季食荚菜豆采收盛期可采取速冻方式进行贮藏,但应尽量缩短贮藏时间。更多还原

【Abstract】 Snap bean(Phaseolus vulgaris L. var. chinensis Hort.)are a kinds of importan fruit vegetables in our country for its special flavor quality and excellent nutritional quality. Green pods are edible organs of snap bean,which have planted all over the country. With the expanding of snap bean market both and improving of vegetables quality requirements, comprehensively investigated of snap bean flavor quality was urgently needed. But the study on snap bean quality concentrated in nutritional qualityat present, flavor quality has harly any been reported before. The chemical components that contributed toflavor quality of snap bean and the influence factors of flavor compounds content remains unclear.In order to provide theoretical information for snap bean cultivation, breeding and processing, snap bean cultivars were chosen as the experiment material. Headspace solid phase microextraction(HS-SPME) with gas chromatography-mass spectrometry(GC-MS) techniques and High-performance liquid chromatography(HPLC) were applied to study the volatile compounds and taste-active compounds of snap bean pods. The characteristic aroma compounds and taste amino acid were identified by instrumental analysis. Effect of different influencing factors on the flavour constituents of snap bean was studied.The main results as follows:1.Optimization the analysis method of headspace solid phase microextraction extraction in snap bean pods volatile components: 65 um PDMS/DVB extraction fiber was suitable for snap bean pod flavour extraction, the flavour volatiles of crude pods was extracted at 60℃ for 60 min and cooked pods at 80℃ for 50 min, desorption time was 3min.2.The characteristic aroma compounds was 1-Octen-3-ol, which contributed to aroma of snap bean cooked pods with 2,6,6-trimethyl-1-Cyclohexene-1-carboxaldehyde, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3- Buten-2-one, Hexadecanoic acid methyl ester, 3-Octanone,Decanal,(E)-2-Hexen-1-ol,Octanal. The main volatile compounds of snap bean were aldehydes, alcohols, ketones, acids, esters ethers. 30~46 volatile compounds were identified in cooked pods, content of 1-Octen-3-ol was 197.04 ug/kg~400.41ug/kg,and relative content was 23.25%~39.06%. Contents and numbers of volatile components Baiyunfeng were higher than other cultivars(Dwarf Bayuelu, Thailand Jiadou and Provider).Aroma quality of sprawl cultivars is superior to dwarf cultivars, and flat strip pod varieties is better than the stick-like pod varieties.3.Free aspartic acid and glutamic acid was the characteristictaste amino acid of snap bean. The content of free aspartic acid and free glutamic acid was 0.319 mg/g~0.478mg/g and 0.052 mg/g~0.123 mg/g, respectively. Snap bean had all amino acids types with the total amino acids contentof 5.90 mg/g ~16.72mg/g.The ratio of essential amino acids to total amino acids was 37.76%~42.26%. Aspartic acid and glutamic acid were the most abundant two types, accounting for 15.24%~19.95% and 13.52%~16.90%,respectively. Isoleucine and methionine were the limiting amino acids.Contents of characteristictaste amino acid and total amino acids of Youdoujiao(Baiyunfeng) were higher than other cultivars(Drawf Bayuelu,Thailand Jiadou and Provider).4.Flavor quality of snap bean was influenced by varieties,the growth period of pods, storage methods, cultivation practices.(1)The contents of characteristic flavor compounds varied greatly among different snap bean cultivars, Flat strip type cultivars flavour quality was superior to baton type cultivars, Sprawl cultivars was superior to dwarf cultivars,Northeast Youdoujiao was an excellent cultivar group of snap bean.(2)The characteristic flavor compounds content of snap bean pods was the highest value at commercial maturity, optimum harvest time was 18±3 age of pods.(3) Blanching and fast frozen process could cause water and characteristic flavor compounds loss. Flavor quality was relatively stable before 90 days storage, content of flavor compounds decreased continuously with the increasing of frozen storage time after 90 days.(4) The snap bean flavour quality in open field was better than greenhouse.The content of flavor compounds decreased with the decrease of light intensity,impact on dwarf cultivars greater than sprawl cultivar. Flavour quality of black soil cultivation was superior to chernozem cultivation. Therefore, to improve the flavor quality of snap bean, fine varieties should be cultivated in black soil and chernozem region, northeast Youdoujiao could be chosen under the optimum cultivation conditions, and the cultivation environment should have adequate lighting. Fast frozen process could be used for storing snap bean pods during full harvesting,but storage time should be shortened as much as possible.更多还原