干燥方式对辣木叶营养、功能成分及氨基酸组成的影响
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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。
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.
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.
引文
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[13]马李一,余建兴,张重权,等.不同干燥方法对辣木叶营养价值的影响[J].食品科学,2008,29(9):331-333.DOI:10.3321/j.issn:1002-6630.2008.09.074.
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[17]张艺,张甫生,宋莹莹,等.干燥条件对青花椒色泽的影响[J].食品科学,2014,35(5):23-27.DOI:10.7506/spkx1002-6630-201405005.
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[19]郭刚军,何美莹,邹建云,等.苦荞黄酮的提取分离及抗氧化活性研究[J].食品科学,2008,29(12):373-376.DOI:10.3321/j.issn:1002-6630.2008.12.083.
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[21]李静,聂继云,毋永龙.Folin-Ciocalteus法测定马铃薯中的总多酚[J].中国马铃薯,2014,28(1):27-30.DOI:10.3969/j.issn.1672-3635.2014.01.008.
[22]QWELE K,HUGO A,OYEDEMI S O,et al.Chemical composition,fatty acid content and antioxidant potential of meat from goats supplemented with Moringa(Moringa oleifera)leaves,sunflower cake and grass hay[J].Meat Science,2013,93(3):455-462.
[23]陈树东,林晓佳,吴钟玲,等.固相萃取-高效液相色谱法测定植物油中的维生素E[J].现代食品科技,2011,27(6):710-712.DOI:10.3969/j.issn.1673-9078.2011.06.028.
[24]蒲明清,戴舒春,张连龙,等.超高效液相色谱法测定保健食品中的多种水溶性维生素[J].现代食品科技,2012,28(7):886-889.
[25]郭刚军,龙继明,黄艳丽,等.多油辣木不同部位营养成分分析及评价[J].食品工业科技,2016,37(22):354-358;364.
[26]郭刚军,邹建云,徐荣,等.澳洲坚果粕营养成分测定与氨基酸组成评价[J].食品工业科技,2012,33(9):421-423.
[27]ERKAN N,DEN?The changes of fatty acid and amino acid compositions in sea bream(Sparus aurata)during irradiation process[J].Radiation Physics and Chemistry,2007,76(10):1636-1641.
[28]李安林,熊双丽.豇豆籽蛋白的氨基酸含量与营养价值评价[J].食品研究与开发,2008,29(6):147-150.DOI:10.3969/j.issn.1005-6521.2008.06.042.
[29]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.DOI:10.7506/spkx1002-6630-201501043.
[30]王咏星,钱龙,吕艳,等.白斑狗鱼肌肉氨基酸含量测定及其营养评价[J].食品科学,2010,31(11):238-240.
[2]VERMA A R,VIJAYAKUMAR M,MATHELA C S,et al.In vitro and in vivo antioxidant properties of different fractions of Moringa oleifera leaves[J].Food and Chemical Toxicology,2009,47(9):2196-2201.
[3]TEIXEIRA E M B,CARVALHO M R B,NEVES V A,et al.Chemical characteristics and fractionation of proteins from Moringa oleifera lam.leaves[J].Food Chemistry,2014,147:51-54.
[4]刘昌芬.神奇保健植物辣木及其栽培技术[M].昆明:云南科技出版社,2013:1.
[5]AL-OWAISI M,AL-HADIWI N,KHAN S A.GC-MS analysis,determination of total phenolics,flavonoid content and free radical scavenging activities of various crude extracts of Moringa peregrina(Forssk.)fiori leaves[J].Asian Pacific Journal of Tropical Biomedicine,2014,4(12):964-970.
[6]MAKKAR H P S,BECKER K.Nutrients and antiqulity factors in different morphological parts of the Moringa oleifera tree[J].Journal of Agricultural Science,1997,128(3):311-322.
[7]OLIVEIRA J T A,SILVEIRA S B,VASCONCELOS I M,et al.Compositional and nutritional attributes of seeds from the multiple purpose tree Moringa oleifera Lamarck[J].Journal of the Science of Food and Agriculture,1999,79(6):815-820.
[8]盛军.现代辣木生物学[M].昆明:云南科技出版社,2015:186.
[9]孙鸣燕.辣木黄酮和多糖提取方法及其含量影响因素的初步研究[D].呼和浩特:内蒙古农业大学,2008:3.DOI:10.7666/d.y1307523.
[10]JAYAWARDANA B C,LIYANAGE R,LALANTHA N,et al.Antioxidant and antimicrobial activity of drumstick(Moringa oleifera)leaves in herbal chicken sausages[J].LWT-Food Science and Technology,2015,64(2):1204-1208.
[11]COPPIN J P,JULIANI H R,WU Q L,et al.Variations in polyphenols and lipid soluble vitamins in Moringa oleifera[J].Processing and Impact on Active Components in Food,2015,12:655-663.DOI:10.1016/B978-0-12-404699-3.00079-2.
[12]刘子记,孙继华,刘昭华,等.特色植物辣木的应用价值及发展前景分析[J].热带作物学报,2014,35(9):1871-1878.DOI:10.3969/j.issn.1000-2561.2014.09.035.
[13]马李一,余建兴,张重权,等.不同干燥方法对辣木叶营养价值的影响[J].食品科学,2008,29(9):331-333.DOI:10.3321/j.issn:1002-6630.2008.09.074.
[14]董全,黄艾祥.食品干燥加工技术[M].北京:化学工业出版社,2007:56-60.
[15]熊瑶.辣木叶蛋白质提取及其饮品研制[D].福州:福建农林大学,2012:9-10.
[16]曹连平,王力民,李锡军,等.色差仪的应用实践[J].印染,2004,24(6):33-38.DOI:10.3321/j.issn:1000-4017.2004.24.013.
[17]张艺,张甫生,宋莹莹,等.干燥条件对青花椒色泽的影响[J].食品科学,2014,35(5):23-27.DOI:10.7506/spkx1002-6630-201405005.
[18]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002:49-50;62-63;69-71;105-107.
[19]郭刚军,何美莹,邹建云,等.苦荞黄酮的提取分离及抗氧化活性研究[J].食品科学,2008,29(12):373-376.DOI:10.3321/j.issn:1002-6630.2008.12.083.
[20]陈瑞娇,朱必凤,王玉珍,等.辣木叶总黄酮的提取及其降血糖作用[J].食品与生物技术学报,2007,26(4):42-45.DOI:10.3321/j.issn:1673-1689.2007.04.009.
[21]李静,聂继云,毋永龙.Folin-Ciocalteus法测定马铃薯中的总多酚[J].中国马铃薯,2014,28(1):27-30.DOI:10.3969/j.issn.1672-3635.2014.01.008.
[22]QWELE K,HUGO A,OYEDEMI S O,et al.Chemical composition,fatty acid content and antioxidant potential of meat from goats supplemented with Moringa(Moringa oleifera)leaves,sunflower cake and grass hay[J].Meat Science,2013,93(3):455-462.
[23]陈树东,林晓佳,吴钟玲,等.固相萃取-高效液相色谱法测定植物油中的维生素E[J].现代食品科技,2011,27(6):710-712.DOI:10.3969/j.issn.1673-9078.2011.06.028.
[24]蒲明清,戴舒春,张连龙,等.超高效液相色谱法测定保健食品中的多种水溶性维生素[J].现代食品科技,2012,28(7):886-889.
[25]郭刚军,龙继明,黄艳丽,等.多油辣木不同部位营养成分分析及评价[J].食品工业科技,2016,37(22):354-358;364.
[26]郭刚军,邹建云,徐荣,等.澳洲坚果粕营养成分测定与氨基酸组成评价[J].食品工业科技,2012,33(9):421-423.
[27]ERKAN N,DEN?The changes of fatty acid and amino acid compositions in sea bream(Sparus aurata)during irradiation process[J].Radiation Physics and Chemistry,2007,76(10):1636-1641.
[28]李安林,熊双丽.豇豆籽蛋白的氨基酸含量与营养价值评价[J].食品研究与开发,2008,29(6):147-150.DOI:10.3969/j.issn.1005-6521.2008.06.042.
[29]王芳,乔璐,张庆庆,等.桑叶蛋白氨基酸组成分析及营养价值评价[J].食品科学,2015,36(1):225-228.DOI:10.7506/spkx1002-6630-201501043.
[30]王咏星,钱龙,吕艳,等.白斑狗鱼肌肉氨基酸含量测定及其营养评价[J].食品科学,2010,31(11):238-240.