食品科学 ›› 2018, Vol. 39 ›› Issue (11): 39-45.doi: 10.7506/spkx1002-6630-201811007

• 基础研究 • 上一篇    下一篇

干燥方式对辣木叶营养、功能成分及氨基酸组成的影响

郭刚军1,胡小静2,徐 荣1,马尚玄1,龙继明1,李海泉1,*   

  1. 1.云南省热带作物科学研究所,云南 景洪 666100;2.文山学院化学与工程学院,云南 文山 663000
  • 出版日期:2018-06-15 发布日期:2018-06-06
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-11-03A);西双版纳州发展和改革委员会傣药南药办专项;云南省热带作物科技创新体系建设专项(RF2014-8)

Effects of Different Drying Methods on Nutritional and Functional Components and Amino Acid Composition of Moringa oleifera Leaves

GUO Gangjun1, HU Xiaojing2, XU Rong1, MA Shangxuan1, LONG Jiming1, LI Haiquan1,*   

  1. 1. Yunnan Institute of Tropical Crops, Jinghong 666100, China; 2. School of Chemistry and Engineering, Wenshan University, Wenshan 663000, China
  • Online:2018-06-15 Published:2018-06-06

摘要: 以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40 ℃热风干燥、60 ℃热风 干燥、微波干燥与远红外干燥6 种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与 氨基酸的影响,并应用氨基酸比值系数法,以世界卫生组织/联合国粮食及农业组织(World Health Organization/ Food and Agriculture Organization of the United Nations,WHO/FAO)氨基酸参考模式为评价标准,对必需氨基酸 的组成进行了评价。结果表明:不同干燥方式中,干燥后辣木叶中的蛋白质、多酚、VE、β-胡萝卜素、VB2、VC、 VB6、烟酸与泛酸含量存在显著性差异,粗脂肪、黄酮与多糖含量差异不显著。总体来说,对辣木叶营养、功能成分 与氨基酸影响最小的干燥方式是60 ℃热风干燥,在此条件下干燥的辣木叶色泽指标L、a、b值分别为:90.26、5.55、 6.35,蛋白质量分数30.76%、黄酮质量分数3.17%、总酚质量分数13.82%,总氨基酸质量分数30.56%,必需氨基酸质 量分数12.35%,VE、β-胡萝卜素、VB2、VB6、泛酸含量分别为113.00、60.36、1.90、8.18、89.10 mg/100 g,高于其 他干燥方式,其必需氨基酸的构成比例是WHO/FAO的标准的1.17 倍,氨基酸的比值系数分为63.88。依据WHO/FAO 必需氨基酸参考模式,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸+胱氨酸。总体来说,60 ℃热风干燥方 式较适合于辣木鲜叶的干燥。研究结果为辣木叶产业化开发与生产提供了科学依据。

关键词: 干燥方式, 辣木叶, 成分, 氨基酸组成评价

Abstract: The leaves of Moringa oleifera (periyakulam-1, an improved cultivar) were dried by 6 industrial drying methods: shade drying, sun drying, and mechanical (hot air at 40 and 60 ℃, microwave and far-infrared ray) drying. The major nutritional and functional components, vitamins and amino acid contents in the dried leaves were investigated. The essential amino acid composition was evaluated by score of ratio coefficient of amino acid (SRCAA) according to the World Health Organization/Food and Agriculture Organization of the United Nations (WHO/FAO) reference pattern. The results showed significant differences in the contents of protein, total phenols, vitamin E, β-carotene, vitamin B2, vitamin C, vitamin B6, nicotinic acid and pantothenic acid, while no significant difference in crude fat, flavonoid or polysaccharide contents of Moringa oleifera leaves subjected to different drying methods was observed. On the whole, hot air drying at 60 ℃ had the lowest impact on the nutritional and functional components and amino acids; L, a and b values of the dried leaves were 90.26, 5.55 and 6.35, respectively, the contents of protein, flavonoids, total phenols, total amino acids, essential amino acids, vitamin E, β-carotene, vitamin B2, vitamin B6 and pantothenic acid were 30.76%, 3.17%, 13.82%, 30.56%, 12.35%, 113.00 mg/100 g, 60.36 mg/100 g, 1.90 mg/100 g, 8.18 mg/100 g, and 89.10 mg/100 g, respectively, which were higher than those obtained using other drying methods. The proportion of essential amino acids in total amino acids was 1.17 times higher than the WHO/FAO reference pattern and SRCAA was 63.88. According to the WHO/FAO reference pattern, the first limiting amino acids were methionine and cystine. Overall, hot air drying at 60 ℃ was more suitable for drying of fresh leaves of Moringa oleifera. The results of this study can provide scientific information for industrial exploitation of Moringa oleifera leaves.

Key words: drying methods, Moringa oleifera leaves, chemical components, amino acid composition evaluation

中图分类号: