榆林不同地区大明绿豆物理和营养成分比较研究

Analysis of Main Physical and Nutritional Qualities of Daming Mung Bean in Yulin Different Areas

选取榆林12个县区的大明绿豆(榆绿1号)作为研究对象,测定其物理和营养成分。结果表明,不同地区的大明绿豆在粒长、粒宽和均匀度方面无显著差异,百粒质量和硬实率在部分地区有极显著差异,总体硬实率低于12%,说明不同地区绿豆短时间浸泡表面吸水膨胀能力较强。不同地区间绿豆营养成分都有不同程度的差异。将南6县与北5县1区整体比较来看,各物理品质中除了百粒质量外,其余均无显著差异,营养成分中脂肪和灰分差异不显著,水分和碳水化合物差异显著,纤维和蛋白质含量差异极显著,且南6县除水分和蛋白质外,其余成分含量均低于北5县1区。说明同一品种在榆林不同地区的物理和营养成分有不同程度的差异,为绿豆不同加工制品原料产地的选择提供了理论依据。

Physical qualities and nutritional qualities of Daming mung beans（Yulü 1）in 12 counties of Yulin were analyzed. The results showed that different counties of Yulin Daming mung bean had no significant difference in grain length, grain width and evenness.The hundred-grain weight and hard seed rate had significant differences in part of different regions. The overall hard seed rate was lower than 12%, which showed high water hydrating and swelling ability when Yulin Daming mung bean was soaked in water. Nutritional qualities of Yulin mung bean had differences at different degrees in different areas. From the composition of the south six counties and north five counties with one district, there were no significant differences in physical qualities except for hundred-grain weight. In nutrients, there were no significant differences in fat and ash, significant differences in moisture and carbohydrates, extremely significant difference in fiber and protein contents. In south six counties, except for moisture and protein, the content of other components were lower than north five counties with one district. It showed that the physical and nutritional components of the same variety in different areas of Yulin had different degree of difference, which provided a theoretical basis for the selection of raw materials of different processed products of mung bean in the future.