College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China.
Institute of Quality Standards and Testing Technology for Agricultural Product, Chinese Academy of Agricultural Science, Beijing 100081, China.
Molecules. 2022 Jun 18;27(12):3919. doi: 10.3390/molecules27123919.
An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoids and isoflavones, were highly susceptible. A total of 197 and 210 differential metabolites were identified in both raw black beans and cooked and steamed black beans, respectively. Cooking reduced the cumulative content of amino acids, lipids, polyphenols, sugars, and nucleosides, whereas steaming reduced amino acid and lipid content, slightly increased polyphenol content, and significantly increased sugar and nucleoside content. Our results indicated that metabolic components were better retained during steaming than cooking. Heat treatment had the greatest impact on amino acids, followed by polyphenols, fatty acids, sugars, and vitamins, indicating that cooking promotes the transformation of most substances and the synthesis of a few. The results of this study provide a basis for further research and development of nutritional products using black beans.
采用超高效液相色谱-高场四极杆轨道阱质谱联用（UHPLC-QE-MS）组织学平台分析了两种热处理方法（烹饪和蒸煮）对黑豆营养代谢成分的影响。黑豆中含有最多的氨基酸，其次是脂质和多酚，以及更多的糖。多元统计分析表明，热加工显著影响了黑豆中代谢成分的含量，不同成分的影响也不同。多酚，特别是类黄酮和异黄酮，高度敏感。在生黑豆和烹饪黑豆中分别鉴定出 197 种和 210 种差异代谢物。烹饪降低了氨基酸、脂质、多酚、糖和核苷的累积含量，而蒸煮降低了氨基酸和脂质含量，略微增加了多酚含量，显著增加了糖和核苷含量。研究结果表明，在蒸煮过程中代谢成分的保留情况优于烹饪。热处理对氨基酸的影响最大，其次是多酚、脂肪酸、糖和维生素，这表明烹饪促进了大多数物质的转化和少数物质的合成。本研究结果为进一步开发利用黑豆的营养产品提供了依据。
