炒制加工对白术籽蛋白氨基酸营养价值及挥发性成分的影响
Q946.8; 通过对白术籽蛋白质氨基酸营养价值和挥发性成分及其炒制前后的变化研究,为白术药材资源综合利用提供理论支持.利用全自动氨基酸分析仪、紫外-可见分光光度计、气相色谱质谱联用仪(gas chromatography-mass spec-trometry,GC-MS)分别对炒制前后白术籽的可溶性蛋白、氨基酸、挥发性成分进行测定,通过NIST谱库检索对目标化合物进行解析.白术籽中氨基酸种类齐全,生品和炒制品均含有17种氨基酸,总量分别为5.29％和5.90％;甜味和鲜味氨基酸总量与苦味氨基酸总量的比值为1.98和1.95.蛋白质营养价值高,其中必需氨基酸含量与氨基酸总量的比值、必需氨基酸含...
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| Published in | 天然产物研究与开发 Vol. 36; no. 7; pp. 1207 - 1214 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
国家植物功能成分利用工程技术研究中心%湖南农业大学园艺学院%湖南农业大学动物医学院,长沙 410128%湖南岁物者农业科技有限公司,平江 410400
28.07.2024
湖南农业大学园艺学院 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1001-6880 |
| DOI | 10.16333/j.1001-6880.2024.7.013 |
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| Abstract | Q946.8; 通过对白术籽蛋白质氨基酸营养价值和挥发性成分及其炒制前后的变化研究,为白术药材资源综合利用提供理论支持.利用全自动氨基酸分析仪、紫外-可见分光光度计、气相色谱质谱联用仪(gas chromatography-mass spec-trometry,GC-MS)分别对炒制前后白术籽的可溶性蛋白、氨基酸、挥发性成分进行测定,通过NIST谱库检索对目标化合物进行解析.白术籽中氨基酸种类齐全,生品和炒制品均含有17种氨基酸,总量分别为5.29％和5.90％;甜味和鲜味氨基酸总量与苦味氨基酸总量的比值为1.98和1.95.蛋白质营养价值高,其中必需氨基酸含量与氨基酸总量的比值、必需氨基酸含量与非必需氨基酸含量比值都与理想蛋白标准相接近,必需氨基酸比值系数分别为80.41和77.76,必需氨基酸指数均接近于1.挥发性香气成分丰富,40个挥发性成分包括共有成分12个,生品和炒制品的特有成分各为15个和37个;以萜类化合物为主,以D-柠檬烯为代表的单萜类化合物占比较大.炒制可增加白术籽中药效氨基酸、必需氨基酸以及具有呈味能力的鲜味氨基酸含量,进而提高蛋白质营养价值,促使挥发性成分的类别和数量更加丰富.作为白术药材非药用部位,白术籽生品和炒制品均具有较高的食用价值,炒制加工可进一步改善口感和提升风味;本文研究可为白术非药用部位的资源化利用及高附加值产品创造提供理论依据. |
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| AbstractList | Q946.8; 通过对白术籽蛋白质氨基酸营养价值和挥发性成分及其炒制前后的变化研究,为白术药材资源综合利用提供理论支持.利用全自动氨基酸分析仪、紫外-可见分光光度计、气相色谱质谱联用仪(gas chromatography-mass spec-trometry,GC-MS)分别对炒制前后白术籽的可溶性蛋白、氨基酸、挥发性成分进行测定,通过NIST谱库检索对目标化合物进行解析.白术籽中氨基酸种类齐全,生品和炒制品均含有17种氨基酸,总量分别为5.29％和5.90％;甜味和鲜味氨基酸总量与苦味氨基酸总量的比值为1.98和1.95.蛋白质营养价值高,其中必需氨基酸含量与氨基酸总量的比值、必需氨基酸含量与非必需氨基酸含量比值都与理想蛋白标准相接近,必需氨基酸比值系数分别为80.41和77.76,必需氨基酸指数均接近于1.挥发性香气成分丰富,40个挥发性成分包括共有成分12个,生品和炒制品的特有成分各为15个和37个;以萜类化合物为主,以D-柠檬烯为代表的单萜类化合物占比较大.炒制可增加白术籽中药效氨基酸、必需氨基酸以及具有呈味能力的鲜味氨基酸含量,进而提高蛋白质营养价值,促使挥发性成分的类别和数量更加丰富.作为白术药材非药用部位,白术籽生品和炒制品均具有较高的食用价值,炒制加工可进一步改善口感和提升风味;本文研究可为白术非药用部位的资源化利用及高附加值产品创造提供理论依据. |
| Abstract_FL | To provide theoretical support for comprehensive resource utilization of Atractylodes macrocephala,this study ana-lyzed and evaluated the nutritional value of protein amino acids and flavor components of A.macrocephala seeds before and af-ter frying.The soluble protein,amino acids,and volatile components were determined through an automatic amino acid analy-zer,ultraviolet-visible spectrophotometer,and gas chromatography-mass spectrometry(GC-MS);the target volatile compounds were postulated by searching NIST spectral library.The amino acid content in A.macrocephala seeds was diverse,with 17 ami-no acids present in both raw and fried seeds,accounting for 5.29％and 5.90％of the total content of amino acid,respective-ly;the ratios of sweet and fresh amino acids to bitter amino acids were 1.98 and 1.95 in raw and fried samples,respectively.The nutritional value of soluble protein was high,with the ratios of essential amino acids to total amino acids and essential a-mino acids to non-essential amino acids being close to the ideal protein standard,with coefficient values of 80.41 and 77.76,respectively,and essential amino acid index values approaching 1.The volatile aroma components were abundant,with 40 vol-atile components including 12 common components in both raw and fried seeds,with 15 unique components in raw sample and 37 unique components in fried sample;terpenoids were the main components,with D-limonene as the representative monoter-pene accounting for a large proportion.Frying process could increase the content of medicinal amino acids,essential amino acids,and flavoring amino acids in A.macrocephala seeds,thereby improving protein nutritional value and promoting the rich-ness and diversity of volatile components.As a non-medicinal part of A.macrocephala,both raw and fried seeds have high edi-ble value,and frying process can further improve taste and enhance flavor.Thus,this study can provide theoretical basis for the resource utilization of non-medicinal parts of A.macrocephala and the development of high-value products. |
| Author | 张睿胤 聂广 李海涛 黎毅 陈淼芬 陆英 唐其 郑亚杰 |
| AuthorAffiliation | 湖南农业大学园艺学院;国家植物功能成分利用工程技术研究中心%湖南农业大学园艺学院%湖南农业大学动物医学院,长沙 410128%湖南岁物者农业科技有限公司,平江 410400 |
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| Author_FL | TANG Qi NIE Guang LU Ying LI Yi ZHENG Ya-jie LI Hai-tao CHEN Miao-fen ZHANG Rui-yin |
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| DocumentTitle_FL | Effect of frying process on nutritional value of protein amino acids and volatile substances in Atractylodes macrocephala seeds |
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| Keywords | amino acid composition non-medic-inal part Atractylodes macrocephala seeds 白术籽 protein nutritional value volatile ingredient 蛋白质营养价值 挥发性成分 非药用部位 氨基酸组成 |
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| Snippet | Q946.8; 通过对白术籽蛋白质氨基酸营养价值和挥发性成分及其炒制前后的变化研究,为白术药材资源综合利用提供理论支持.利用全自动氨基酸分析仪、紫外-可见分光光度计、气相色... |
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| Title | 炒制加工对白术籽蛋白氨基酸营养价值及挥发性成分的影响 |
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