ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Block 10, Level 1, 39 Kessels Rd., Coopers Plains, QLD 4108, Australia.
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia.
Molecules. 2021 Mar 26;26(7):1879. doi: 10.3390/molecules26071879.
In recent times, the popularity of adding value to under-utilized legumes have increased to enhance their use for human consumption. Acacia seed (AS) is an underutilized legume with over 40 edible species found in Australia. The study aimed to qualitatively characterize the chemical composition of 14 common edible AS species from 27 regions in Australia using mid-infrared (MIR) spectroscopy as a rapid tool. Raw and roasted (180 °C, 5, 7, and 9 min) AS flour were analysed using MIR spectroscopy. The wavenumbers (1045 cm, 1641 cm, and 2852-2926 cm) in the MIR spectra show the main components in the AS samples. Principal component analysis (PCA) of the MIR data displayed the clustering of samples according to species and roasting treatment. However, regional differences within the same AS species have less of an effect on the components, as shown in the PCA plot. Statistical analysis of absorbance at specific wavenumbers showed that roasting significantly ( < 0.05) reduced the compositions of some of the AS species. The results provided a foundation for hypothesizing the compositional similarity and/or differences among AS species before and after roasting.
近年来，为了提高人们对低利用率豆类的利用率，将其附加值增加的做法越来越普及。阿拉伯胶树种子（Acacia seed，AS）是一种低利用率的豆类，在澳大利亚有超过 40 种可食用品种。本研究旨在使用中红外（mid-infrared，MIR）光谱法作为一种快速工具，定性表征来自澳大利亚 27 个地区的 14 种常见食用 AS 品种的化学组成。使用 MIR 光谱法对生的和烤制的（180°C，5、7 和 9 分钟）AS 粉进行分析。MIR 光谱中的波数（1045 cm、1641 cm 和 2852-2926 cm）显示了 AS 样品中的主要成分。MIR 数据的主成分分析（principal component analysis，PCA）根据物种和烤制处理对样品进行聚类。然而，同一 AS 品种的区域差异对成分的影响较小，如 PCA 图所示。对特定波数吸光度的统计分析表明，烤制显著（<0.05）降低了一些 AS 品种的成分。研究结果为在烤制前后假设 AS 物种之间的成分相似性和/或差异提供了基础。
