Nutritional, functional components and taste amino acids of different Sufu paste varieties

Abstract

Abstract: The main nutritional and functional components of Sufu paste were compared, and the taste amino acids were analyzed by principal component analysis (PCA).The results showed that the nutritional and functional components were abundant, and the difference was significant (p < 0.05). Compared with other Sufu paste varieties, the contents of puerarin (12.18 mg/100 g DM), γ-aminobutyric acid (3.67 mg/100 g DM), stigmasterol (0.07 mg/100 g DM) and β-sitosterol (0.13 mg/100 g DM) were the highest in BJ-1, among which puerarin was about 2.5 times of HB and β-sitosterol was 4 times of BJ-2. A total of 15 free amino acids were detected, in which glutamate was the most abundant, followed by leucine. According to the taste characteristics, the MSG-like amino acids in HB, BJ-2 and SH were dominant, while the bitter amino acids in BJ-1 and GD were slightly prevailing. The sweet and tasteless amino acids were the least. Principal component analysis (PCA) showed that the cumulative contribution rate of the first four principal components was 92.70%, which could well represent the basic information about the taste amino acids composition. The comprehensive evaluation scores of taste amino acids decreased in the following order: GD > HB > BJ-1 > BJ-2 > SH.

Key words: Sufu paste, nutritional components, functional components, free amino acids, principal component analysis

CLC Number:

TS207.3

Chun-Zhi XIE. Nutritional, functional components and taste amino acids of different Sufu paste varieties[J]. FOOD SCIENCE, 0, (): 0-0.

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