ICP-AES法对花生仁和黄豆中元素含量的比较研究

采用ICP-AES法对通辽地区产的花生仁和黄豆中Na、K、Mg、Ca、P、Fe、Cu、Mn、Zn、Sn、AI和Si等元素的含量同时进行测定。回归方程的相关系数为0.9992-0.9998,相应各元素的检出限范围为0.25～97.03μg.L－1之间,回收率和相对标准偏差范围分别为97.04～108.60%之间,RSD为0.69～3.26%之间,该实验建立了简便、快速和稳定的测定花生仁和黄豆中元素含量的方法。结果显示在花生仁和黄豆中P含量非常高,黄豆中Ca、Mg、Fe、Zn和Sn的含量较花生仁中的较高。     

电感耦合等离子体原子发射光谱法（ICP-AES）测定花生仁和黄豆中多种元素

采用ICP-AES法对通辽地区产的花生仁和黄豆中Na,K,Mg,Ca,P,Fe,Cu,Mn,Zn,Sn,Al和Si等元素的含量同时进行测定。回归方程的相关系数为0.999 2~0.999 8,相应各元素的检出限范围为0.25~97.03μg/L,加标回收率和相对标准偏差范围分别为91.23%~108.60%和0.69%~3.3%,实验建立了简便、快速和稳定的测定花生仁和黄豆中元素含量的方法。结果显示在花生仁和黄豆中P含量非常高,黄豆中Ca,Mg,Fe,Zn和Sn的含量较花生仁中的较高。     

ICP-OES,AAS和AFS测定肝癌高发区红豆中23种矿质元素含量

收集了6种产自肝癌高发区——江苏省启东市的红豆和6种产自国内其他地区的红豆,经过微波消解或干灰化法处理后,采用电感耦合等离子体发射光谱法(ICP-OES)、原子吸收光谱法(AAS)和原子荧光光谱法(AFS)测定了其中A l、B、Ba、Ca、Cd、Co、Cr、Cu、Fe、Hg、K、Mg、Mn、Mo、Na、N i、P、Pb、Rb、S、Se、Sr和Zn共23种矿质元素的含量,并用生物标准参考物质黄豆评价了分析方法的准确度。结果表明,红豆中人体必需宏量、微量元素含量极为丰富,而传统意义上的有害元素Pb、Cd、Hg含量均较低;与国内其他产地的红豆相比,江苏省启东市产红豆中B、Mg含量显著偏高(P0.05),而大多数矿质元素含量两相比较并不存在显著性差异。产自江苏省启东市的部分红豆样品和产自江苏省海门市的红豆样品中Cd含量极低,预示着自然生态环境中有效态Cd缺乏可能与肝癌的高发病率和高死亡率存在一定程度的相关性。     

碘离子胁迫对绿豆萌发过程4种微量元素的影响

用火焰原子吸收法测定绿豆萌发过程中铜、铁、锰和锌的含量,研究不同含量碘离子胁迫对绿豆萌发过程中生理活动的影响。结果显示,各含量培养液所培养的绿豆芽苗中4种元素含量随培养时间的增加而显著降低,适当质量浓度的碘离子(20~80 mg/L)可以促进绿豆对铜、铁、锌的溶出,但碘离子质量浓度过高(100 mg/L)时将抑制绿豆对铜、铁、锰的溶渗出,培养末期绿豆均能从培养液中重新利用铁、锰、锌3种微量元素。     

X射线荧光光谱法测定小杂粮中的微量元素

采用硼酸镶边垫底的粉未压片法制样,利用波长色散X射线荧光光谱法对黑豆、高粱、荞麦、红豆、燕麦和绿豆共6种小杂粮中的Mn,Fe,Cu,Zn进行分析,对各分析元素的测量条件进行了讨论,采用经验系数法和0.1876 nm处的散射线作内标对基体效应进行了校正,建立了质量较好的校正曲线。实验结果表明,6种小杂粮中Fe的含量最高、Cu含量最低,其中,黑豆中Fe含量高于其它5种小杂粮,为207.0μg/g,且黑豆中Cu,Mn,Zn含量也是6种小杂粮中最高的,高粱中Cu含量仅为2.1μg/g,在6种小杂粮中最低。该方法对小杂粮中各分析元素的检出限较低、准确度较高、精密度较好。     

绿豆提取物排铅效果的实验研究

观察了绿豆提取物对铅中毒动物的排铅作用,用SD雄性大鼠建立铅中毒模型,按体质量随机分组对照。结果表明,绿豆提取物可以增加铅中毒大鼠的铅排出量,降低骨铅和肝铅。提示绿豆提取物具有促进铅的排出和减少体内铅蓄积的作用。     

大别山区野生黎豆中微量元素的测定与品质评价

采用了火焰原子吸收光谱法测定了大别山区野生黎豆中钙、镁、锌、铜、铁、锰 6 种微量元素的含量,采用硝酸_高氯酸的混酸湿法消化样品,并用电感耦合等离子体原子发射光谱法对测定结果作了对照,又将测定结果与黑豆、黄豆中 6 种微量元素钙、镁、锌、铜、铁和锰的含量作了比较,论证了大别山区野生黎豆具有较高的营养价值,为黎豆的广泛开发提供了科学的依据.     

富钾卤水成因探讨及绿豆岩中钾元素浸出特性

为探讨四川盆地卤水中钾元素的来源,提出了卤水中钾元素来源之一是原始沉积水溶滤绿豆岩中的钾元素的可能性.并将峨眉山龙门洞绿豆岩作为岩石样品,通过模拟实验,将相同的岩石样品装配在不同盐度的浸出液中,通过盐度、温度、时间的不同,得出峨眉山绿豆岩中钾的浸出率并将浸出率进行比对.结果表明,绿豆岩中的钾可以被浸出,进而证明了四川盆...     

绿豆萌发过程中SOD的分离纯化及性质研究

制备不同萌发时期绿豆SOD(超氧化物歧化酶)粗酶液,筛选出酶比活力最高的时期,并运用热变性、硫酸铵分级、DEAE-Sepharose FF阴离子交换层析和Sephacryl S-100 HR分子筛层析分离纯化并作对比考察,提纯的SOD进行了理化性质研究。结果表明,绿豆种子萌发第3天时SOD的比活力最高,经纯化获得的SOD酶比活力为2256.4 U/mg,纯化倍数为3.9。绿豆中SOD为Cu/Zn SOD和Mn SOD,分子量为68KD,热稳定性高,在pH5-8条件下稳定,对高浓度SDS具有抗性。EDTA可以一定程度上抑制SOD活性,H2O2可以完全抑制SOD活性。     

1，2，4，6－四取代吡啶氟硼酸盐的合成及其植物生长调节活性

合成了一系列四取代吡啶氟硼酸盐，有些对水稻和绿豆显示出良好的抑制生长的活性。     

Nutritional Composition,Efficacy, and Processing of Vigna angularis (Adzuki Bean) for the Human Diet: An Overview

Adzuki beans are grown in several countries around the world and are widely popular in Asia, where they are often prepared in various food forms. Adzuki beans are rich in starch, and their proteins contain a balanced variety of amino acids with high lysine content, making up for the lack of protein content of cereals in the daily diet. Therefore, the research on adzuki beans and the development of their products have broad prospects for development. The starch, protein, fat, polysaccharide, and polyphenol contents and compositions of adzuki beans vary greatly among different varieties. The processing characteristic components of adzuki beans, such as starch, isolated protein, and heated flavor, are reported with a view to further promote the processing and development of adzuki bean foods. In addition to favorable edibility, the human health benefits of adzuki beans include antioxidant, antibacterial, and anti-inflammatory properties. Furtherly, adzuki beans and extracts have positive effects on the prevention and treatment of diseases, including diabetes, diabetes-induced kidney disease or kidney damage, obesity, and high-fat-induced cognitive decline. This also makes a case for the dual use of adzuki beans for food and medicine and contributes to the promotion of adzuki beans as a healthy, edible legume.     

The HPLC Analysis of the Concentration and Enantiomeric Purity of Selected Amino Acids in Two Highly Fermented Foods

A HPLC system linked to a variable wavelengths UV detector was used to sequentially determine the total concentration and enantiomeric composition of two selected free amino acids (leucine, phenylalanine) in two highly fermented foods, bean curd and paste soy bean (i.e., miso), after their derivatization with N‐benzoyl chloride. As was expected, fermented bean curds tended to have a higher percentage of D‐enantiomers and greater total amount of amino acids than paste soy beans or fermented soy beans as reported previously. In one case, the relative amounts of D‐phenylalanine and D‐leucine exceeded 40% of the individual amino acids. Interestingly, paste soy bean made in Japan is found to be better than that made in Taiwan in terms of a higher total level of amino acids and a lower percentage of D‐enantiomers. In most samples, leucine was found to have a lower average percentage of D‐enantiomer but higher total concentration than phenylalanine. This finding is consistent with what was observed for fermented soy beans. Only a trace of amino acids (leucine, phenylalanine) was found in raw soybeans and bean curd, which was thought to be a result of a lack of microbial activities (e.g., fermentation, aging, etc.).     

Performance Optimization of a Developed Near-Infrared Spectrometer Using Calibration Transfer with a Variety of Transfer Samples for Geographical Origin Identification of Coffee Beans

This research aimed to improve the classification performance of a developed near-infrared (NIR) spectrometer when applied to the geographical origin identification of coffee bean samples. The modification was based on the utilization of a collection of spectral databases from several different agricultural samples, including corn, red beans, mung beans, black beans, soybeans, green and roasted coffee, adzuki beans, and paddy and white rice. These databases were established using a reference NIR instrument and the piecewise direct standardization (PDS) calibration transfer method. To evaluate the suitability of the transfer samples, the Davies–Bouldin index (DBI) was calculated. The outcomes that resulted in low DBI values were likely to produce better classification rates. The classification of coffee origins was based on the use of a supervised self-organizing map (SSOM). Without the spectral modification, SSOM classification using the developed NIR instrument resulted in predictive ability (% PA), model stability (% MS), and correctly classified instances (% CC) values of 61%, 58%, and 64%, respectively. After the transformation process was completed with the corn, red bean, mung bean, white rice, and green coffee NIR spectral data, the predictive performance of the SSOM models was found to have improved (67–79% CC). The best classification performance was observed with the use of corn, producing improved % PA, % MS, and % CC values at 71%, 67%, and 79%, respectively.     

ADSORPTION BEHAVIOUR OF Mn（II） AND Zn（II） ON ATTAPULGITE WITH FAAS METHOD

Active attapulbgite as adsorptive reagent, the adsorptive behavior of Mn（II） and Zn（II） was studied with Flame atomic absorption spectroscopy （FAAS） method. The mainly factors of influencing the adsorption and desorption of Mn（II） and Zn（II） were discussed. The interference of coexisting ions was investigated, and the actual sample determination from adzuki beans, mung beans and phosphating waste water was conducted with good result.     

A Simple High-Throughput Method for the Analysis of Vicine and Convicine in Faba Bean

The faba bean is one of the earliest domesticated crops, with both economic and environmental benefits. Like most legumes, faba beans are high in protein, and can be used to contribute to a balanced diet, or as a meat substitute. However, they also produce the anti-nutritional compounds, vicine and convicine (v-c), that when enzymatically degraded into reactive aglycones can potentially lead to hemolytic anemia or favism. Current methods of analysis use LC-UV, but are only suitable at high concentrations, and thus lack the selectivity and sensitivity to accurately quantitate the low-v-c genotypes currently being developed. We have developed and fully validated a rapid high-throughput LC-MS method for the analysis of v-c in faba beans by optimizing the extraction protocol and assessing the method of linearity, limit of detection, limit of quantitation, accuracy, precision and matrix effects. This method uses 10-times less starting material; removes the use of buffers, acids and organic chemicals; and improves precision and accuracy when compared to current methods.     

Physical Treatment Reduces Trypsin Inhibitor Activity and Modifies Chemical Composition of Marama Bean (Tylosema esculentum)

The utility of the marama bean (MB) as an alternative protein source to soybean (SB) can be limited by the high concentration of trypsin inhibitors (TI). The physical treatment of MB has the potential to ameliorate the antinutritional activities of TI and modify other chemical components. Thus, this study investigated the effects of physical treatments on the chemical components and trypsin inhibitor activity (TIA) of raw MB and SB. The bean substrates were subjected to each of the following treatment methods: (1) room temperature (20–22 °C) soaking for 24 h; (2) electric stove cooking at 100 °C for 10, 20, and 30 min; (3) steam autoclaving at a temperature of 110 °C and pressure of 7 pounds per square inch (psi), as well as a temperature of 121 °C and 7 psi for 5, 15, and 30 min; (4) pre-soaked autoclaving at 110 °C (7 psi) and 121 °C (17 psi) for 5, 15, and 30 min. Treated MB and SB had greater (p < 0.05) crude protein content than untreated samples. All the treatments (except 24 h soaking of MB) reduced (p < 0.05) the TIA and ash content. Marama and SB are similar in protein content, but their amino acids profile and TIA are quite different. Soaking for 24 h was less effective in reducing TIA in MB and SB, compared to the thermal methods, and it was detrimental to the ash and amino acids profile of the two beans. Soaking prior to autoclaving yielded beans with the lowest TI concentrations. In conclusion, thermal methods reduced the TI contents and modified the level of proximate components and amino acids profile of the beans.     

分光光度法测定豆类中铁的含量(Ⅱ)

豆类无污染,无农药残毒,营养丰富,具有特殊风味,并且很多豆类还有医疗保健作用.用分光光度法直接测定了豆类中铁的含量,方法简便快速准确,对指导人们合理食用豆类补铁及进一步开发豆类提供了可靠的理论依据.     

Electrophoretic study of alpha-D-galactosidases from seeds of Glycine soja and Vigna radiata possessing erythroagglutinating activity

Polyacrylamide gel electrophoresis in an acidic buffer system was used to study the electrophoretic behaviour of two forms of alpha-D-galactosidase from seeds of soy bean (Glycine soja) and mung bean (Vigna radiata). The interaction of the enzymes with saccharides was monitored by affinity electrophoresis; for the preparation of affinity gels, water-soluble O-glycosyl polyacrylamide copolymers and polysaccharides were used. alpha-D-Galactosidases from both sources interact with immobilized alpha-D-galactosyl residues. On the basis of the results of affinity electrophoresis performed in the presence of various free sugars, dissociation constants for the complexes between alpha-D-galactosidase and free sugars were calculated.     

豆腐生产过程中微量元素硒分布特性研究

为确定以不同硒含量的大豆为原料生产豆腐过程中硒分布特性,用石墨炉原子吸收分光光度法对该过程中各种产物的硒含量进行了分析研究。结果表明,以硒含量分别为0.692、2.561、2.801 mg/kg的大豆为原料生产得到的豆腐、黄浆水、豆渣的硒含量分别为:0.089、0.250、0.138 mg/kg,0.462、0.760、0.507 mg/kg和0.532、0.764、0.524 mg/kg。豆腐生产过程中,以低硒大豆为原料生产豆腐,硒总回收率为75.59%;采用富硒大豆为原料生产,硒的回收率分别达到87.37%、87.20%;生产过程中豆腐、黄浆水和豆渣中硒含量占总回收硒的比率分别为39.01%～49.97%、23.92%～29.89%、26.11%～30.92%。     

Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides

The aim of this work was to characterize the antioxidant properties of some of the peptides present in bromelain mung bean meal protein hydrolysate (MMPH). The MMPH was subjected to two rounds of bioassay-guided reversed-phase HPLC separation followed by peptide identification in the most potent fractions using tandem mass spectrometry. Twelve antioxidant peptides, namely, HC, CGN, LAN, CTN, LAF, CSGD, MMGW, QFAAD, ERF, EYW, FLQL, and QFAW were identified and assayed for antioxidant properties. CTN, HC, CGN, and CSGD were the most potent (p < 0.05) DPPH radical scavengers with EC₅₀ values of 0.30, 0.29, 0.28, and 0.30 mg/mL, respectively, which are lower than the 0.03 mg/mL obtained for reduced glutathione (GSH). CTN, HC, CGN, and CSGD exhibited the most potent (p < 0.05) scavenging activities against hydroxyl and superoxide radicals with EC₅₀ values that are similar to those of GSH. The cysteine-containing peptides also had stronger ferric reducing antioxidant power and metal chelation activity than peptides devoid of cysteine. In contrast, MMGW, ERF, and EYW had poor radical scavenging and metal chelation activities. We conclude that the availability of the sulfhydryl group may have enhanced antioxidant potency while the presence of bulky groups such phenylalanine and tryptophan had an opposite effect.