北京市市售豆汁和麻豆腐营养成分含量分析OA

[Objective]To investigate the nutritional composition and characteristics of commercially available raw(cooked)Douzhir(Fermented mung bean juice)and Ma Tofu(Fermented mung bean paste)in Beijing,and to establish a comprehensive evaluation model for their nutritional quality.[Method]The contents of ten nutrients—protein,fat,carbohydrate,dietary fiber,potassium,phosphorus,magnesium,calcium,iron,and vitamin E—were determined using methods including the Kjeldahl method,acid hydrolysis,inductively coupled plasma optical emission spectrometry(ICP-OES),and reversed-phase high-performance liquid chromatography(HPLC).Correlation analysis was performed on the data,and principal component analysis(PCA)was employed to identify core indicators and construct a comprehensive evaluation model.[Result]Douzhir exhibited low nutritional density,with its macronutrient and most mineral contents being lower than those of soy milk,positioning it as a low-energy beverage with distinctive flavor.Ma Tofu proved to be a good source of dietary fiber[(7.54±0.46)g/100g],calcium[(58.55±14.62)mg/100g],and magnesium[(22.86±6.01)mg/100g].Correlation analysis revealed interrelationships among nutrients(e.g,a significant negative correlation between calcium and vitamin E in Douzhir).Principal component analysis indicated that the nutritional informa-tion of Douzhir and Ma Tofu could be effectively summarized by four principal components each,with cumula-tive contribution rates of 76.86％and 86.32％,respectively.Weight analysis identified the core components influencing the overall nutritional quality of Douzhir as potassium(21.77％),protein(21.22％),magnesium(15.21％),and fat(13.69％);for Ma Tofu,the core components were phosphorus(25.56％),protein(21.91％),vitamin E(18.30％),and iron(15.45％).Based on these findings,comprehensive nutritional qual-ity evaluation models(Z-scores)for both products were established.[Conclusion]This study clarifies the distinct nutritional profiles of Douzhir and Ma Tofu:Douzhir is a low-fat,low-protein beverage whose value lies in providing hydration,potassium,and unique flavor;Ma Tofu serves as an effective vehicle for supplementing dietary fiber and minerals,particularly calcium and magnesium.The established comprehensive evaluation model provides a new tool for quantifying and comparing their overall nutritional quality.The findings offer a scientific basis for informed consumer choices,product development by enterprises,and the formulation of industry standards.