食品工业科技2024，Vol.45Issue(9)：72-82,11.DOI:10.13386/j.issn1002-0306.2023060090
不同品种蚕豆原料对郫县豆瓣品质的影响研究
Effect of Different Cultivars of Broad Bean on the Quality of Pixian Broad Bean Chili Paste
摘要
Abstract
To elucidate the influence of various broad bean raw materials on the quality of Pixian broad bean chili paste(PBCP),an investigation was undertaken utilizing five distinct cultivars of broad beans to prepare PBCP and physicochemical indices,free amino acids and volatile profiles were analyzed.The results revealed notable disparities(P＜0.05)on majority of quality indices among different PBCP samples.PBCP fermented with'Chenghu 18'(CH18),'Chenghu 23'(CH23),and'Tongcanxian 6'(TCX)broad beans manifested elevated contents of protein,amino acid nitrogen,reducing sugar,and free amino acid.Amino acid nitrogen and total free amino acid contents were significantly greater(P＜0.05)in these samples compared with others.Amino acids with sweet and bitter tastes were the main flavor amino acids detected.Nevertheless,taste active value(TAV)analysis illuminated the substantive contribution of the umami amino acid glutamic acid(Glu),particularly in the PBCP fermented by CH 18,CH23,and TCX.By employing headspace solid phase microextraction(HS-SPME)in conjunction with gas chromatography-mass spectrometry(GC-MS),a total of 48 volatile components were identified among five PBCPs,primarily comprising esters and alcohols,with relative contents ranging from 28.19％～39.47％and 23.16％～28.82％respectively.Distinctive compositional variations were observed among different samples,with the highest contents of ester and the lowest contents of alcohol found in samples fermented by CH 18 and CH23.Based on ROAV＞1,a total of 11 key flavor substances were screened,with most of these substances being relatively abundant in PBCPs fermented by CH23 and YD.Overall,qualities of PBCPs fermented by CH 18,CH23,and TCX were better than that fermented by SCZG and YD.However,defect was observed in the physical appearance of PBCP fermented by TCX.Consequently,CH18 and CH23 were more appropriate for the processing of PBCP.This research underscores the significance of broad bean cultivar as an instrumental factor driving the variances in physicochemical and sensory attributes of PBCP,and it thereby advocates the selection of raw material to improve the quality of final products.关键词
蚕豆品种/郫县豆瓣/理化指标/游离氨基酸/挥发性物质Key words
broad bean cultivar/Pixian broad bean chili paste/physical and chemical indicators/free amino acid/volatile substances分类
轻工纺织引用本文复制引用
李雄波,邓维琴,范智义,王泽亮,卢付青,蒋四强,李恒,张其圣,陈功,杨国华..不同品种蚕豆原料对郫县豆瓣品质的影响研究[J].食品工业科技,2024,45(9):72-82,11.基金项目
四川省中央引导地方科技发展资金定向转移支付项目(川式复合调味品核心技术体系构建及行业应用示范) （川式复合调味品核心技术体系构建及行业应用示范）
国家现代农业产业技术体系四川创新团队项目. （）
