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1H NMR (1H-nuclear magnetic resonance) evaluation method of vegetable soybean fresh seed quality

A technique for vegetable soybeans and evaluation methods, which is applied in the direction of analysis using nuclear magnetic resonance, etc.

Active Publication Date: 2013-08-14
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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Problems solved by technology

However, these analysis methods mainly emphasize the importance of a few inclusions that are closely related to nutritional and eating qualities, while ignoring the influence of other small molecular substances in vegetable soybeans; DNA fingerprinting is mainly used for vegetable soybean varieties / lines. and purity identification, but cannot directly reflect the difference in substance metabolism
based on 1 H-NMR metabolomics can distinguish compounds that cause sweet, umami, and sour tastes from the composition of metabolites. 1 H-NMR can detect and analyze primary and secondary metabolites at the same time, so it can better reflect the integrity and systematicness of the method, and gradually plays an important role in the quality evaluation of fruits and vegetables. There is no relevant report on the quality of soybeans

Method used

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  • 1H NMR (1H-nuclear magnetic resonance) evaluation method of vegetable soybean fresh seed quality
  • 1H NMR (1H-nuclear magnetic resonance) evaluation method of vegetable soybean fresh seed quality
  • 1H NMR (1H-nuclear magnetic resonance) evaluation method of vegetable soybean fresh seed quality

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Experimental program
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Embodiment

[0027] 1) Raw material collection: In July 2012, eight different varieties of vegetable soybeans (Table 1) at the end of drum grain stage (R6-R7 stage) were picked in the experimental field of Liuhe Animal Science Base, Jiangsu Academy of Agricultural Sciences, and the fresh seeds were quickly placed in- Freeze in a deep freezer at 80°C for 2 hours, vacuum freeze-dry for 24 hours, crush at low temperature, and pass through a 0.25mm sieve to obtain raw material samples for later use.

[0028] Table 1 Test materials

[0029]

[0030]

[0031] 2) Sample preparation:

[0032] a) Accurately weigh 250 mg of uniform vegetable soybean freeze-dried powder and place it in a 2 mL centrifuge tube, add 1000 μL of methanol solution with a volume ratio of 50%, vortex for 30 s, and then place it in an ice-water bath for ultrasonic extraction for 4 s, intermittently for 4 s, Cycle 3 times;

[0033] b) Centrifuge the extract at 13,000 rpm for 15 minutes at 4°C, blow dry the supernatant ...

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Abstract

The invention relates to a 1H NMR (1H-nuclear magnetic resonance) evaluation method of vegetable soybean fresh seed quality, belonging to the field of fruit and vegetable quality analysis. The method comprises the following steps: firstly, carrying out low-temperature liquid nitrogen crushing and 50% methanol ultrasound quick extraction on different varieties of vegetable soybean samples with different qualities; then carrying out nuclear magnetic resonance signal collection on the samples under the same parameter condition, carrying out reversal convolution on collected spectrum, and carrying out Chenomx database matching and DSS internal label quantification to determine the compositions and contents of series metabolins such as soluble sugar, free amino acid and organic acid, thereby defining the characteristics of different vegetable soybean samples; and carrying out pattern recognition multivariate analysis according to a corresponding nuclear magnetic resonance hydrogen spectrum fingerprint database to obtain an effective quality distinguishing and evaluation result. The method disclosed by the invention is comprehensive, correct, reliable, efficient, etc.

Description

technical field [0001] The invention relates to a vegetable soybean fresh grain quality 1 HNMR evaluation method. Background technique [0002] Vegetable soybean (Glycine max L.), commonly known as edamame, refers to a special type of soybean variety that is harvested from the bulging stage to the early stage of ripening and eaten with fresh pods. It is rich in nutrients, rich in protein, vitamins, minerals and other nutrients. Vegetables are edible and delicious, and are deeply loved by consumers. Studies have shown that there are significant differences in the quality of different varieties of vegetable soybeans. Therefore, an in-depth study of the quality characteristics of different vegetable soybean varieties and a systematic study of the differences in chemical components (metabolites) of different varieties are of great significance for explaining the nutritional differences and rational utilization of vegetable soybeans. very important. [0003] At present, the qu...

Claims

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Application Information

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IPC IPC(8): G01N24/08
Inventor 宋江峰吴海虹李大婧刘春泉姜晓青
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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