萌芽过程中芝麻主要成分的动态变化
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摘要
为研究芝麻萌芽过程中主要成分的变化规律,采用气相色谱,氨基酸分析仪和液相色谱分别测定芝麻脂肪酸、氨基酸和木脂素的组成和含量变化,并分析了芝麻脂肪品质变化。结果表明:随着萌芽时间延长,粗蛋白含量先减少后增加再减少;粗脂肪含量从萌芽初期的58. 5%下降到96 h时的27. 2%;亚油酸和亚麻酸的相对含量先增加后降低,在萌芽6 h时达到最高,分别为45. 30%和0. 79%;必需氨基酸含量和酸性氨基酸含量增加,非必需氨基酸含量和碱性氨基酸含量减少;芝麻林素含量一直呈下降趋势,而芝麻素含量在萌芽初期缓慢上升后逐渐下降;萌芽过程中,芝麻脂肪的酸价、过氧化值持续升高。上述变化规律可以为萌芽芝麻食品的开发提供理论依据与数据支撑。
To investigate the variation of main components of sesame during the germination process,in addition to proximate analysis,gas chromatography,amino acid analyzer and liquid chromatography were used to determine the changes in composition and contents of sesame fatty acid,amino acid and lignin,and the quality of sesame oil was evaluated. The results showed that as the germination time prolonged,the crude protein content was firstly decreased,and then increased followed by increased; the crude fat content decreased from 58. 5% at the initial stage of germination to27. 2% at 96 h; the relative content of linoleic acid and linolenic acid rose firstly and then decreased,the highest relative content of above fatty acid were 45. 30% and 0. 79% respectively at the 6 h of germination; content of essential amino acids and content of acidic amino acids increased,while content of the non-essential amino acids and content of basic amino acids dropped; the sesamolin content kept a downward trend,but the sesamin content gradually decreased after the slight increase at the early germination stage; the acid value and peroxide value of sesame oil continued to increase. The above changes can provide theoretical basis and data support for the development of germinated sesame food.
To investigate the variation of main components of sesame during the germination process,in addition to proximate analysis,gas chromatography,amino acid analyzer and liquid chromatography were used to determine the changes in composition and contents of sesame fatty acid,amino acid and lignin,and the quality of sesame oil was evaluated. The results showed that as the germination time prolonged,the crude protein content was firstly decreased,and then increased followed by increased; the crude fat content decreased from 58. 5% at the initial stage of germination to27. 2% at 96 h; the relative content of linoleic acid and linolenic acid rose firstly and then decreased,the highest relative content of above fatty acid were 45. 30% and 0. 79% respectively at the 6 h of germination; content of essential amino acids and content of acidic amino acids increased,while content of the non-essential amino acids and content of basic amino acids dropped; the sesamolin content kept a downward trend,but the sesamin content gradually decreased after the slight increase at the early germination stage; the acid value and peroxide value of sesame oil continued to increase. The above changes can provide theoretical basis and data support for the development of germinated sesame food.
引文
[1]宋国辉,芦鑫,孙强,等.芝麻组分对芝麻酱贮藏稳定性的影响[J].食品工业科技,2017,38(18):25-29.
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[11]来吉祥,魏少敏,方云,等.谷豆萌芽过程中成分变化、生物活性及应用研究进展[J].食品与生物技术学报,2013,32(10):1 016-1 024.
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[14]罗旭,方芳,王凤忠.萌芽对大豆中营养及抗营养因子的影响研究[J].核农学报,2016,30(4):764-769.
[15]于淼,刘红芝,刘丽,等.萌芽花生营养成分变化及其功能作用研究进展[J].中国粮油学报,2016,31(7):157-161.
[16] LIU Benguo,GUO Xiaona,ZHU Kexue,et al. Nutritional evaluation and antioxidant activity of sesame sprouts[J]. Food Chemistry,2011,129(3):799-803.
[17]刘玉兰,王丹,刘瑞花,等.萌动芝麻及萌动芝麻油的品质研究[J].粮食与油脂,2015,28(3):51-54.
[18]王蒙,张丽霞,黄纪念,等.高温下芝麻林素对大豆油的抗氧化活性研究[J].中国粮油学报,2016,31(6):112-116; 122.
[19]王蒙,张丽霞,黄纪念,等.高温下芝麻林素对大豆油的抗氧化及其作用机理初探[J].食品工业科技,2015,36(22):76-80.
[20] RODRI-GUEZ C,FRIAS J,VIDAL-VALVERDE C,et al. Correlations between some nitrogen fractions,lysine,histidine,tyrosine,and ornithine contents during the germination[J]. Food Chemistry,2008,108(1):245-252.
[21] SANNI A,QNILUDE A,LBIDAPO O. Physicochemical characteristics of weaning food formulated form different blends of cereal and soybean[J]. Food Research and Technology,1999,208(3):221-224.
[22]李伟丽,伍小宇,王庆慧,等.发芽青稞的营养加工特性及电子鼻快速识别[J].食品与发酵工业,2018,44(6):195-199.
[23]张丽霞,芦鑫,宋国辉,等.萌芽对芝麻品质及芝麻酱风味的影响[J].中国食物与营养,2016,22(2):54-58.
[24]李桂华,王瑞雪,王婷婷.河南省黑芝麻及其油脂组成成分分析研究[J].河南工业大学学报2008,29(5):10-13.
[25] HAMMOND K K E,JONES J D G. Response to plant pathogens//BUCHANAN BB,GRUISSEM W,JONES R L. Biochemistry and molecu-lar biology of plants[C].California:American Society of Plant Physiologists,2000:456-527.
[26]程红焱,宁松泉.种子萌发过程中贮藏油脂的动员[J].云南植物研究,2007,29(1):67-73.
[27] FAHMIM A T,ABD-EL FATTAN A A,AGHA A M,et al. Effect of pumpkin-seed oil on the level of free radical scavenger induced during adjuvant arthritis in rats[J].Pharmacological Research,1995,31(1):73-79.
[28] PHAM-ANH T,SUN MENGHAN,TRAN-NGUYEN N,et al. Molecular mechanisms of seed germination[M].AACC International Press,2019:1-24.
[29]黄金,秦礼康,石庆楠,等.藜麦萌芽期营养与功能成分的动态变化[J].食品与机械,2017,33(5):54-58.
[30]张雨薇,景梦琳,李小平,等.不同种荞麦发芽前后蛋白质及氨基酸变化主成分分析与综合评价[J].食品与发酵工业,2017,43(7):214-221.
[31]郑少杰,任旺,张小利,等.绿豆芽萌发过程中氨基酸动态变化及营养评价[J].食品与发酵工业,2016,42(10):81-86.
[32]许兰杰,余永亮,杨红旗,等.芝麻素和芝麻林素在芝麻种子萌发阶段变化规律的研究[J].中国农学通报2015,31(24):106-110.
[2]黄纪念,宋国辉,孙强,等.芝麻林素和芝麻素分离纯化研究[J].河南农业科学,2009,38(9):79-82.
[3]高锦鸿,芦鑫,杨文丽,等.亚临界芝麻饼粕中糖类与蛋白质的综合利用研究[J].河南农业科学,2017,46(7):129-136.
[4]张丽霞,芦鑫,宋国辉,等.芝麻林素对煎炸过程中大豆油品质的影响[J].食品科学,2018,39(1):78-83.
[5]许兰杰,梁慧珍,余永亮,等.盐碱胁迫下芝麻种子萌发过程中营养物质的动态变化规律[J].河南农业科学,2016,45(4):43-48.
[6]黄纪念,宋国辉,孙强,等. HPLC测定芝麻油中木脂素类化合物含量研究[J].中国粮油学报,2011,26(1):120-123.
[7]胡华丽,梅鸿献,刘日斌,等.芝麻种子发育过程中木酚素、脂肪及蛋白质积累量变化研究[J].华北农学报,2014,2(1):190-194.
[8]于立梅,于新,曾晓房,等.不同豆类发芽过程中营养成分的变化[J].食品与发酵工业,2010,36(7):23-26.
[9]徐恒恒,黎妮,刘树君,等.种子萌发及其调控的研究进展[J].作物学报,2014,40(7):1 141-1 156.
[10] TAE-SHIK H,SUNG-JIN P,MARTIN L Y. Effects of germination on chemical composition and functional properties of sesame(Sesamum indicum L.)seeds[J].Bioresource Technology,2009,100(4):1 643-1 647.
[11]来吉祥,魏少敏,方云,等.谷豆萌芽过程中成分变化、生物活性及应用研究进展[J].食品与生物技术学报,2013,32(10):1 016-1 024.
[12] SRIPRIYA G,ANTONY U T,CHANDRA S. Changes in carbohydrate,free amino acids,organic acids,phytate and HCl extractability of minerals during germination and fermentation of finger millet(Eleusine coracana)[J].Food Chemistry,1997,58(4):345-350.
[13] VARADARAJ M C,HORIGANE A. Biochemical characteristics and microbial profile during sprouting process in grains of Eleusine coracana L.(Finger Millet)[J].Journal of Agricultural and Food Chemistry,1998,46(5):1 719-1 726.
[14]罗旭,方芳,王凤忠.萌芽对大豆中营养及抗营养因子的影响研究[J].核农学报,2016,30(4):764-769.
[15]于淼,刘红芝,刘丽,等.萌芽花生营养成分变化及其功能作用研究进展[J].中国粮油学报,2016,31(7):157-161.
[16] LIU Benguo,GUO Xiaona,ZHU Kexue,et al. Nutritional evaluation and antioxidant activity of sesame sprouts[J]. Food Chemistry,2011,129(3):799-803.
[17]刘玉兰,王丹,刘瑞花,等.萌动芝麻及萌动芝麻油的品质研究[J].粮食与油脂,2015,28(3):51-54.
[18]王蒙,张丽霞,黄纪念,等.高温下芝麻林素对大豆油的抗氧化活性研究[J].中国粮油学报,2016,31(6):112-116; 122.
[19]王蒙,张丽霞,黄纪念,等.高温下芝麻林素对大豆油的抗氧化及其作用机理初探[J].食品工业科技,2015,36(22):76-80.
[20] RODRI-GUEZ C,FRIAS J,VIDAL-VALVERDE C,et al. Correlations between some nitrogen fractions,lysine,histidine,tyrosine,and ornithine contents during the germination[J]. Food Chemistry,2008,108(1):245-252.
[21] SANNI A,QNILUDE A,LBIDAPO O. Physicochemical characteristics of weaning food formulated form different blends of cereal and soybean[J]. Food Research and Technology,1999,208(3):221-224.
[22]李伟丽,伍小宇,王庆慧,等.发芽青稞的营养加工特性及电子鼻快速识别[J].食品与发酵工业,2018,44(6):195-199.
[23]张丽霞,芦鑫,宋国辉,等.萌芽对芝麻品质及芝麻酱风味的影响[J].中国食物与营养,2016,22(2):54-58.
[24]李桂华,王瑞雪,王婷婷.河南省黑芝麻及其油脂组成成分分析研究[J].河南工业大学学报2008,29(5):10-13.
[25] HAMMOND K K E,JONES J D G. Response to plant pathogens//BUCHANAN BB,GRUISSEM W,JONES R L. Biochemistry and molecu-lar biology of plants[C].California:American Society of Plant Physiologists,2000:456-527.
[26]程红焱,宁松泉.种子萌发过程中贮藏油脂的动员[J].云南植物研究,2007,29(1):67-73.
[27] FAHMIM A T,ABD-EL FATTAN A A,AGHA A M,et al. Effect of pumpkin-seed oil on the level of free radical scavenger induced during adjuvant arthritis in rats[J].Pharmacological Research,1995,31(1):73-79.
[28] PHAM-ANH T,SUN MENGHAN,TRAN-NGUYEN N,et al. Molecular mechanisms of seed germination[M].AACC International Press,2019:1-24.
[29]黄金,秦礼康,石庆楠,等.藜麦萌芽期营养与功能成分的动态变化[J].食品与机械,2017,33(5):54-58.
[30]张雨薇,景梦琳,李小平,等.不同种荞麦发芽前后蛋白质及氨基酸变化主成分分析与综合评价[J].食品与发酵工业,2017,43(7):214-221.
[31]郑少杰,任旺,张小利,等.绿豆芽萌发过程中氨基酸动态变化及营养评价[J].食品与发酵工业,2016,42(10):81-86.
[32]许兰杰,余永亮,杨红旗,等.芝麻素和芝麻林素在芝麻种子萌发阶段变化规律的研究[J].中国农学通报2015,31(24):106-110.