烘干对羊肚菌营养成分影响
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摘要
分析烘干前后羊肚菌的粗多糖、粗纤维、蛋白质及氨基酸组成、营养元素含量等变化,采用国际通用营养评价标准评估二者蛋白质及氨基酸营养价值。结果表明:烘干后羊肚菌粗多糖增加,粗纤维下降,其它基本营养成分变化不大;烘干前后羊肚菌蛋白氨基酸比值系数分相对鸡蛋蛋白分别为82.49和74.72,相对FAO/WHO模式蛋白分别为87.21和79.82,烘干后氨基酸营养价值相对鸡蛋蛋白和FAO/WHO模式蛋白略有偏离;羊肚菌主要鲜味氨基酸谷氨酸和天冬氨酸分别增加了1.6倍和1.4倍;苦味和甜味氨基酸总含量不具显著性差异;主要的挥发性风味物质1-辛烯-3-醇含量降低了72%;苯乙醛和苯乙醇显著降低。结果表明,烘干对羊肚菌基本营养价值影响不大,但烘干前后风味各具特色。
The content changes of crude polysaccharide,crude fiber,protein,amino acid composition and nutrient element of morel were analyzed before and after drying. The nutritional value of protein and amino acid of the two kinds of morel was evaluated by international general nutritional evaluation standard. The results showed that the crude polysaccharides increased,the crude fiber decreased and the other basic nutrients did not change much after drying. The before and after drying relative amino acid ratio scores(SRACCA)of egg protein were 82.49 and 74.72,and FAO/WHO model protein were 87.21 and 79.82 respectively. The nutritive value of amino acids after drying was slightly different from that of egg protein and FAO/WHO model protein. The contents of two main flavor amino acids,glutamate and aspartic acid,increased by 1.6 and 1.4 times respectively;total contents of bitter and sweet amino acids were not significantly different;the contents of the main volatile flavor compounds 1-octene-3-ol decreased by 72 %;the contents of phenylacetaldehyde and phenylethanol decreased significantly. The results indicated that drying treatment had little effect on the basic nutritional value of morel,but the flavor before and after drying had its own characteristics.
The content changes of crude polysaccharide,crude fiber,protein,amino acid composition and nutrient element of morel were analyzed before and after drying. The nutritional value of protein and amino acid of the two kinds of morel was evaluated by international general nutritional evaluation standard. The results showed that the crude polysaccharides increased,the crude fiber decreased and the other basic nutrients did not change much after drying. The before and after drying relative amino acid ratio scores(SRACCA)of egg protein were 82.49 and 74.72,and FAO/WHO model protein were 87.21 and 79.82 respectively. The nutritive value of amino acids after drying was slightly different from that of egg protein and FAO/WHO model protein. The contents of two main flavor amino acids,glutamate and aspartic acid,increased by 1.6 and 1.4 times respectively;total contents of bitter and sweet amino acids were not significantly different;the contents of the main volatile flavor compounds 1-octene-3-ol decreased by 72 %;the contents of phenylacetaldehyde and phenylethanol decreased significantly. The results indicated that drying treatment had little effect on the basic nutritional value of morel,but the flavor before and after drying had its own characteristics.
引文
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[2]王伟,孙彬,张玉,等.几种特色食用菌功能活性成分的研究进展[J].浙江农业科学,2015,56(11):1786-1790
[3]雷艳,曾阳,唐勋,等.羊肚菌化学成分及药理作用研究进展[J].青海师范大学学报(自然科学版),2013(2):59-62
[4]卢可可,谭玉荣,吴素蕊,等.不同产地尖顶羊肚菌多酚组成及抗氧化活性研究[J].食品科学,2015,36(7):6-12
[5]魏巍,余梦瑶,许晓燕,等.不同羊肚菌菌株的遗传差异性与胃黏膜保护作用的比较研究[J].食品科学,2014,35(7):160-163
[6]Nitha B,Janardhanan KK.Aqueous-ethanolic extract of morel mushroom mycelium Morchella sculenta,protects cisplatin and gentamicin induced nephrotoxicity in mice[J].Food and Chemical Toxicology,2008,46(9):3193-3199
[7]李强,张利,李小林,等.四川5个不同产区松茸挥发性成分比较[J].天然产物研究与开发,2015,40:1368-1373
[8]Ku Kyung-Hyung,Cho Myung-Hee,Park Wan-Soo.Characteristics of Quality and Volatile Flavor Compounds in Raw and Frozen Pinemushroom(Tricholoma matsutake)[J].Science and Technology,2002,34(4):625-63
[9]吴光亮.龙眼干加工过程功效营养成分的变化[D].福州:福建农林大学,2013
[10]陆国权,施志仁,高旭红.不同加工方法对甘薯主要营养成分含量的影响[J].中国粮油学报,1998,13(1):32-35
[11]贾贞,张科,王莉,等.两种处理对小冠花营养成分含量的影响[J].试验研究,2004,11:4-7
[12]Bhavbhuti M.Mehta.Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking[M].Anand:Anand Agricultural University,2015:903-904
[13]Burri J,Bertoli C,Stadler RH.Food processing and nutritional aspects[M]//Stadler RH,Lineback DR.Process-induced food toxicants:occurrence,formation,mitigation,andhealth risks.Hoboken:Wiley,2009:645-678
[14]姜雪.枣品种及干制条件与苦味形成关系的研究[D].乌鲁木齐:新疆农业大学,2016
[15]Fernandes A.Effects of different processing technologies on chemical and antioxidant parameters of Macrolepiota procera wild mushroom[J].LWT-Food Science and Technology,2013,54:493-499
[16]Walde S G,Velu V,Jyothirmayi T,et al.Effects of pretreatments and drying methods on dehydration of mushroom[J].Journal Food Engineering,2006,74(1):108-115
[17]Gerhard E,Engel K-H,Werner G,et al.Thermal processing of food:potential health benefits and risks[J]Deutsche Forschungs gemeinschaft,2001,4:24-30
[18]Mahesh S,Uday A.Approaches for delivery of heat sensitive nutrients through food systems for selection of appropriate processing techniques:a review[J].J Hyg Eng Des,2013,4:71-92
[19]Fillion L,Henry CJK.Nutrient losses and gains during frying:a review[J].Int J Food Sci Nutr,1998,49:157-168