黑豆与黄豆成分对比

Comparative Study on the Contents of Black Bean and Soybean

目的:比较黑豆与黄豆中各类成分含量的差异。方法:通过系统文献调研,对相关文献进行归纳总结。结果:黄豆与黑豆均富含蛋白质、异黄酮、维生素、D-松醇、总花色苷等成分,但含量差异较大。与黄豆相比,黑豆中蛋白质、异黄酮、D-松醇含量较高,维生素E含量较低,黑豆中总酚含量比黄豆高7.5~11.4倍,总花色苷含量比黄豆高42.5~57.8倍,黑豆的抗氧化能力比黄豆高43.8~56.0倍。结论:虽然黑豆与黄豆同属大豆类,有很多共性成分,但各成分含量的差异明显,黑豆与黄豆的性能有着本质区别,黑豆的药用保健价值远远大于黄豆;豆类保健品的开发应更倾向于黑豆。

Objective To compare the content of the black bean and the soybean. Methods Summarizing related Chinese and for- eign literatures in recent years by researching literature systematiely. Results Black bean and soybean are rich in protein, and contains isoflavone, vitamin E, D - pinitol, selenium, total anthocyanin and other ingredients, but the content of them is different. Compared with soybeans, there are higher content of protein, isoflavones, and D -pine alcohol, and lower content of vitamin E and selenium in black bean. The total phenolics content of black beans was 7. 5 ~ 11.4 times higher than that of soybeans, the total anthoeyanin con- tent was 42. 5 - 57.8 times higher than that of soybeans, and the antioxidant capacity of black beans was 43.8 ~ 56 times higher than that of soybeans. Conclusion Although black beans and soybeans both belong to legumes, and there are many common ingredi- ents, they are essentially different from the property because of the different content of components. The medicinal health care value of black beans is far greater than soybeans. Development .K legumes health products should be more inclined to black beans.