食品与机械2025，Vol.41Issue(5)：127-134,8.DOI:10.13652/j.spjx.1003.5788.2024.80929
湿热处理对红芸豆γ-氨基丁酸积累、多酚含量和抗氧化活性的影响
Effects of heat moist treatment on γ-aminobutyric acid accumulation,polyphenol content,and antioxidant activity of red kidney beans
摘要
Abstract
[Objective]To investigate the effect of heat moist treatment on the γ-aminobutyric acid(GABA)content of different varieties of red kidney beans and to screen out the red kidney bean varieties with the strongest GABA accumulation capacity.At the same time,the changes in phenolic content and antioxidant activity of red kidney beans after heat moist treatment are investigated.[Methods]This paper determines the GABA content in red kidney beans before and after heat moist treatment by high performance liquid chromatography(HPLC)and conducts correlation analyses of GABA accumulation with free amino acid content and GABA key metabolic enzyme activities in red kidney beans.[Results]The GABA content in 12 red kidney beans is significantly enhanced to different degrees after heat moist treatment,with an average increase of 34.91-fold.Among them,the highest GABA content(108.25 mg/100 g)is found in Pinjin Yun 3 and the lowest GABA content(64.25 mg/100 g)in Pinjin Yun 1.In terms of GABA shunt,the glutamic acid content in red kidney beans is significantly lower(P＜0.05)and the activity of glutamic acid decarboxylase(GAD)is significantly higher(P＜0.05),both of which are significantly correlated(P＜0.05)with the GABA accumulation.Regarding the polyamine degradation pathway,the activities of polyamine oxidase(PAO)and diamine oxidase(DAO)are significantly elevated(P＜0.05),but there is no significant correlation with GABA accumulation.[Conclusion]The GABA accumulation in red kidney beans under heat moist treatment is mainly attributed to the GABA shunt.In addition,heat moist treatment significantly increases the total phenolic content and antioxidant activity of red kidney beans but slightly decreases the flavonoids content.关键词
红芸豆/湿热处理/γ-氨基丁酸/游离氨基酸/代谢酶/总酚/抗氧化活性Key words
red kidney bean/heat moist treatment/γ-aminobutyric acid/free amino acid/metabolic enzyme/total phenol/antioxidant activity引用本文复制引用
张思琪,周素梅,侯殿志,崔亚君,王立..湿热处理对红芸豆γ-氨基丁酸积累、多酚含量和抗氧化活性的影响[J].食品与机械,2025,41(5):127-134,8.基金项目
十四五国家重点研发计划(编号:2021YFD1600604) （编号:2021YFD1600604）
国家现代农业产业技术体系专项资金资助项目(编号:CARS-08-G19) （编号:CARS-08-G19）
