[1]吴谷丰,张晓燕,黄璐,等.不同种皮颜色大豆籽粒和芽菜营养品质与抗氧化活性分析[J].江苏农业学报,2026,42(01):186-198.[doi:doi:10.3969/j.issn.1000-4440.2026.01.020]
　WU Gufeng,ZHANG Xiaoyan,HUANG Lu,et al.Analysis of nutritional quality and antioxidant activity in soybean seeds and sprouts with different seed coat colors[J].,2026,42(01):186-198.[doi:doi:10.3969/j.issn.1000-4440.2026.01.020]
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不同种皮颜色大豆籽粒和芽菜营养品质与抗氧化活性分析()

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
42
期数:
2026年01期
页码:
186-198
栏目:
加工贮藏·质量安全
出版日期:
2026-01-31

文章信息/Info

Title:
Analysis of nutritional quality and antioxidant activity in soybean seeds and sprouts with different seed coat colors
作者:
吴谷丰1; 2; 张晓燕2; 黄璐2; 戴冬青2; 袁星星2; 薛晨晨1; 2; 陈新1; 2
(1.江苏大学食品与生物工程学院,江苏镇江212013；2.江苏省农业科学院经济作物研究所,江苏南京210014)
Author(s):
WU Gufeng1; 2; ZHANG Xiaoyan2; HUANG Lu2; DAI Dongqing2; YUAN Xingxing2; XUE Chenchen1; 2; CHEN Xin1; 2
(1.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China；2.Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
关键词:
大豆; 芽菜; 种皮颜色; 功能性成分; 抗氧化活性
Keywords:
soybeans; sprouts; seed coat color; functional components; antioxidant activity
分类号:
S529
DOI:
doi:10.3969/j.issn.1000-4440.2026.01.020
文献标志码:
A
摘要:
本研究以20份不同种皮颜色的大豆种质资源为材料,系统分析其籽粒和芽菜的营养成分、功能性成分含量与抗氧化活性。结果表明,随着萌发时间的延长,大豆芽菜的总糖和可溶性糖含量下降,总酚、类黄酮含量上升,γ-氨基丁酸含量呈先上升后下降的变化趋势。绿色种皮和黄色种皮大豆籽粒中总糖和可溶性糖含量较高。培养7 d的黑色种皮大豆芽菜总酚含量最高,培养7 d的褐色种皮大豆芽菜类黄酮含量最高,培养3 d的黑色种皮大豆芽菜γ-氨基丁酸含量最高。相关性分析结果表明,总酚含量和类黄酮含量均与1,1-二苯基-2-三硝基苯肼(DPPH)清除率、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)清除率呈极显著正相关(P＜0.01)。综上,绿色和黄色种皮大豆籽粒适宜作为糖类膳食来源,培养3 d的黑色种皮大豆芽菜可作为γ-氨基丁酸膳食来源,培养7 d的黑皮大豆芽菜的总体抗氧化活性最高,具有开发为功能性食品的潜力。
Abstract:
This study used 20 soybean germplasm resources with different seed coat colors as materials to systematically analyze the contents of nutritional components, functional components, and antioxidant activity in their seeds and sprouts. The results showed that with the extension of germination time, the contents of total sugar and soluble sugar in soybean sprouts decreased, the contents of total phenols and flavonoids increased, and the content of γ-aminobutyric acid (GABA) showed a trend of first increasing and then decreasing. The seeds of soybeans with green and yellow seed coats exhibited higher contents of total sugar and soluble sugar. Among the soybean sprouts, the black-seeded soybean sprouts cultured for seven days had the highest total phenol content, the brown-seeded soybean sprouts cultured for seven days had the highest flavonoid content, and the black-seeded soybean sprouts cultured for three days had the highest GABA content. The results of correlation analysis indicated that both total phenol content and flavonoid content showed an extremely significant positive correlation with the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) (P＜0.01). In conclusion, the seeds of soybeans with green and yellow seed coats are suitable as dietary sources of carbohydrates； the black-seeded soybean sprouts cultured for three days can be used as a dietary source of GABA； and the black-seeded soybean sprouts cultured for seven days have the highest overall antioxidant activity, exhibiting potential for development into functional foods.

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备注/Memo

备注/Memo:
收稿日期：2025-02-26基金项目：江苏省种业振兴揭榜挂帅项目(JBGS-2021-014)；生物育种钟山实验室项目(ZSBBL)作者简介：吴谷丰(1999-),男,江西赣州人，硕士研究生,研究方向为大豆芽菜营养品质与应用。(E-mail)wgf991103@163.com通讯作者：薛晨晨,(E-mail)xuecc@jaas.ac.cn；陈新,(E-mail)cx@jaas.ac.cn
更新日期/Last Update: 2026-02-09