鲜食大豆食味品质的评价指标研究

Studies on Vegetable Soybean Quality Assess Factors

鲜食大豆的品质指标包括外观品质、营养品质、食味品质、卫生品质。衡量食味的主要品质指标有甜味、质地、香味和鲜味等。研究表明鲜食大豆的甜味与其籽粒的蔗糖含量呈显著正相关 ;可用籽粒的硬度表示质地 ;鲜食大豆的鲜味品质主要是由鲜食大豆的游离氨基酸含量决定的 ,可用天冬氨酸和谷氨酸的含量作为评价的客观指标。研究还表明了鲜食大豆的营养与食味品质间存在着一定的矛盾 ,大豆蛋白质的含量与其籽粒硬度呈显著正相关。

There are appearance quality,nutrient quality,edible quality and sanitation quality in the sense of vegetable soybeans quality. The edible quality of vegetable soybean consists of sweetness,flavor,texture and taste. Studies show that sucrose is responsible for its sweetness. The texture of vegetable soybean is rather complex in nature. The hardness,expressed as the force required to break a vegetable soybean seed,is adopted to evaluate the texture. Analysis of amino acid patterns of five varieties proved that there was significant correlation between content of free amino acids and sensory score of taste. Content of glutamicacid and asparagine can be used to evaluate vegetable soybean taste. There are some difference between edible quality and nutritional quality for vegetable soybean.A significant positive correlation between seed hardness and protein content was also observed.