不同品种、成熟度带壳莲子营养品质研究
|
摘要
本研究以福建省莲子主栽品种——‘建选17号’、‘建选35号’、‘太空莲35号’、‘京广1号’为试验对象,选取每个品种乳熟期、蜡熟期和完熟期三个不同成熟度的莲子进行营养品质研究。结果表明:同一品种不同成熟期鲜莲子中主要营养素含量总体变化趋势一致,即鲜莲子营养素(除水分外)含量随成熟度增加而不断增加。乳熟期莲子中淀粉、蛋白质和矿物质等主要营养成分累积还不够充分,结合莲子产量和资源综合利用等因素,乳熟期鲜莲子不适合作为莲子深加工原料。不同品种鲜莲子进行比较,‘太空莲35号’乳熟期水分含量最高,为(80.07±2.29) g/100 g鲜重,适合鲜食或加工成速冻鲜莲子;‘建选35号’完熟期具有较高的淀粉含量和最高的蛋白质含量,分别为(61.27±0.33) g/100 g鲜重、(23.07±0.26) g/100 g鲜重,适合用于莲子深加工;‘建选17号’完熟期矿物质含量最高,为(5.73±0.02) g/100 g鲜重,适合当作带壳莲子调理食品的原料。该研究结果可为筛选出适宜加工的带壳莲子品种并开展相关品质特性的研究提供理论依据。
In this research,the main varieties of lotus seeds in Fujian province—‘Jianxuan No.17',‘Jianxuan No.35',‘Space lotus No.35' and ‘Jingguang No.1' were selected as experimental subjects. The nutritional quality of three different maturity lotus seeds in milky maturity,wax maturity and maturity period were studied. The results showed that the main changes of the main nutrient contents of fresh lotus seed in the same variety were the same. The nutrient content of fresh lotus seed(except water content)increased with the increasing of maturity and the accumulation of main nutrients such as starch,protein and minerals in lotus seed of milky maturity was not enough. Combined with the factors such as lotus seed yield and comprehensive utilization of resources,fresh lotus in milky stage was unsuitable as a deep processing raw material for lotus seeds. Comparison of different varieties of fresh lotus,the water contents of ‘Space lotus No. 35' milky maturity period was the highest,which was(80.07±2.29) g/100 g fresh weight and it was suitable for fresh food or processed into quick-frozen fresh lotus seed,the ripening period of ‘Jianxuan No. 35' had higher starch content and the highest protein contents,(61.27±0.33) g/100 g fresh weigh and(23.07±0.26) g/100 g fresh weight,respectively,which was suitable for deep processing of lotus seeds;the ripening period of ‘Jianxuan 17' had the highest mineral content,which was(5.73±0.02) g/100 g fresh weight and it was suitable as raw material for shelled lotus seed conditioning food. The research results could provide a theoretical basis for screening out suitable shelled lotus seed varieties and conducting research on related quality characteristics.
In this research,the main varieties of lotus seeds in Fujian province—‘Jianxuan No.17',‘Jianxuan No.35',‘Space lotus No.35' and ‘Jingguang No.1' were selected as experimental subjects. The nutritional quality of three different maturity lotus seeds in milky maturity,wax maturity and maturity period were studied. The results showed that the main changes of the main nutrient contents of fresh lotus seed in the same variety were the same. The nutrient content of fresh lotus seed(except water content)increased with the increasing of maturity and the accumulation of main nutrients such as starch,protein and minerals in lotus seed of milky maturity was not enough. Combined with the factors such as lotus seed yield and comprehensive utilization of resources,fresh lotus in milky stage was unsuitable as a deep processing raw material for lotus seeds. Comparison of different varieties of fresh lotus,the water contents of ‘Space lotus No. 35' milky maturity period was the highest,which was(80.07±2.29) g/100 g fresh weight and it was suitable for fresh food or processed into quick-frozen fresh lotus seed,the ripening period of ‘Jianxuan No. 35' had higher starch content and the highest protein contents,(61.27±0.33) g/100 g fresh weigh and(23.07±0.26) g/100 g fresh weight,respectively,which was suitable for deep processing of lotus seeds;the ripening period of ‘Jianxuan 17' had the highest mineral content,which was(5.73±0.02) g/100 g fresh weight and it was suitable as raw material for shelled lotus seed conditioning food. The research results could provide a theoretical basis for screening out suitable shelled lotus seed varieties and conducting research on related quality characteristics.
引文
[1]郑宝东.莲子科学与工程[M].北京:科学出版社,2010.
[2]曾绍校.莲子淀粉品质特性的研究与应用[D].福州:福建农林大学,2007.
[3]孟宪军,乔旭光.果蔬加工工艺学[M].北京:中国轻工业出版社,2012.
[4]许丽宾.不同成熟期莲子品质特性的研究与应用[D].福州:福建农林大学,2015.
[5]Guo Zebin,Xu Libin,Chi Wenwen,et al.Nutrient composition and in vitro glycemic index of lotus seeds at different stages of maturation[J].Current Topics in Nutraceutical Research,2015,13(4):249-258.
[6]GB/5009.3-2016.食品中水分的测定[S].
[7]GB/5009.5-2016.食品中蛋白质的测定方法[S].
[8]GB/T 5009.6-2016.食品中脂肪的测定方法[S].
[9]GB/T 5009.10-2003.植物类食品中粗纤维的测定[S].
[10]GB/5009.4-2016.食品中灰分的测定方法[S].
[11]GB/T 5009.9-2016.食品中淀粉的测定[S].
[12]GB/T 5009.124-2016.食品中氨基酸的测定[S].
[13]Listed N.Energy and protein requirements.Report of a joint FAO/WHO ad hoc expert committee.Rome,22 March-2 April 1971[J].FAO Nutrition Meetings Report Series,1973,522(52):1-118.
[14]沈园,郭亚东,王淑红.植物类食品中粗纤维测定方法的改进[J].中国卫生工程学,2005,4(4):231-232.
[15]徐海泉,王秀丽,马冠生.马铃薯及其主食产品开发的营养可行性分析[J].中国食物与营养,2015,21(7):10-13.
[16]唐丽.矿物质元素与人体健康[J].新疆职业大学学报,2002,10(4):94-96.
[17]程义勇.《中国居民膳食营养素参考摄入量》2013修订版简介[J].营养学报,2014,36(4):313-317.
[18]冯海荣.学龄前反复呼吸道感染患儿中医体质证型与微量元素相关性分析[D].沈阳:辽宁中医药大学,2011.
[2]曾绍校.莲子淀粉品质特性的研究与应用[D].福州:福建农林大学,2007.
[3]孟宪军,乔旭光.果蔬加工工艺学[M].北京:中国轻工业出版社,2012.
[4]许丽宾.不同成熟期莲子品质特性的研究与应用[D].福州:福建农林大学,2015.
[5]Guo Zebin,Xu Libin,Chi Wenwen,et al.Nutrient composition and in vitro glycemic index of lotus seeds at different stages of maturation[J].Current Topics in Nutraceutical Research,2015,13(4):249-258.
[6]GB/5009.3-2016.食品中水分的测定[S].
[7]GB/5009.5-2016.食品中蛋白质的测定方法[S].
[8]GB/T 5009.6-2016.食品中脂肪的测定方法[S].
[9]GB/T 5009.10-2003.植物类食品中粗纤维的测定[S].
[10]GB/5009.4-2016.食品中灰分的测定方法[S].
[11]GB/T 5009.9-2016.食品中淀粉的测定[S].
[12]GB/T 5009.124-2016.食品中氨基酸的测定[S].
[13]Listed N.Energy and protein requirements.Report of a joint FAO/WHO ad hoc expert committee.Rome,22 March-2 April 1971[J].FAO Nutrition Meetings Report Series,1973,522(52):1-118.
[14]沈园,郭亚东,王淑红.植物类食品中粗纤维测定方法的改进[J].中国卫生工程学,2005,4(4):231-232.
[15]徐海泉,王秀丽,马冠生.马铃薯及其主食产品开发的营养可行性分析[J].中国食物与营养,2015,21(7):10-13.
[16]唐丽.矿物质元素与人体健康[J].新疆职业大学学报,2002,10(4):94-96.
[17]程义勇.《中国居民膳食营养素参考摄入量》2013修订版简介[J].营养学报,2014,36(4):313-317.
[18]冯海荣.学龄前反复呼吸道感染患儿中医体质证型与微量元素相关性分析[D].沈阳:辽宁中医药大学,2011.