黑豆主要营养成分分析

目的]分析研究黑豆的各种化学成分。方法]用GC9800气相色谱仪、高效液相色谱仪、电热鼓风干燥箱等仪器对黑豆粉的灰分、粗脂肪、蛋白质的含量,脂肪酸的组成,维生素E的含量进行测定。结果]黑豆中灰分含量为4.47%,高于其他豆类;黑豆中蛋白质含量为45.70%,高于黄豆;粗脂肪的含量为15.60%,油脂中所检出的不饱和脂肪酸成分为83.00%,其中软脂酸、油酸、亚油酸的含量较高,人体不能自身合成的必需脂肪酸亚油酸和亚麻酸的相对含量分别为49.19%和8.41%。黑豆中富含维生素E,100 g黑豆粉中含21.9mg维生素E,具有较强的抗氧化能力。结论]黑豆营养成分丰富,开发黑豆食品对改善人类膳食结构具有重要意义。

Analysis on Main Nutrient Content of Black Soybean

Objective] The aim was to analyze and research various chemical ingredients of black soybeans.Method] The ash,crude fat,total quantity of protein, composition of fatty acid,Vitamin E in black soybean flour were determined by adopting the instruments of gas chromatography,HPLC and thermal blast drying oven etc.Result] In the black soybeans,the ash content was 4.47%,higher than that of other beans;the protein content was 45.70%,higher than that of soybean;the crude fat content was 15.60%.The unsaturated fatty acid ingredients that detected from fat was 83.00%,in which,the contents of palmitic acid,oleic acid and linoleic acid were higher,the relative content of essential fatty acid of linoleic acid and linolenic acid that could not be synthesized by human body were 49.19% and 8.41% resp.The black soybeans richly contained Vitamin E,with 21.9 mg in 100 g black soybean flour,and had intensive antioxidant capacity.Conclusion] The black soybeans had ample nutrient content,and there was great significance to develop black soybean foods in improving dietary pattern of human being.