摘要
为了提高商品天麻的营养和功效成分,优化昭通天麻的加工工艺,开展了不同加工工艺对天麻营养成分还原糖、可溶性总糖、可溶性蛋白以及功效成分天麻素(GA)、对羟基苯甲醇(HA)、巴利森苷A(PA)、巴利森苷B(PB)、巴利森苷C(PC)、巴利森苷E(PE)含量影响的研究。结果表明:采用冷冻干燥加工时,不蒸制处理的还原糖和可溶性总糖含量最高,蒸制10 min后采用冷冻干燥的可溶性蛋白含量最高达9.265%,蒸制10和20 min后采用冷冻干燥的还原糖、可溶性总糖和可溶性蛋白含量均高于热风烘干;蒸制30 min后采用热风烘干的GA含量最高,蒸制20 min后采用冷冻干燥的HA含量最高,蒸制10 min后采用冷冻干燥的PA和PB含量最高,采用冷冻干燥和热风烘干时PE和巴利森苷类总含量都是蒸制10 min的最高且冷冻干燥的高于热风烘干;运用AHP层次分析法进行分析,结果显示蒸制10 min后冷冻干燥的综合评分最高,为0.724分。因此,天麻在100℃蒸制10 min后采用真空冷冻干燥能最有效地保存天麻体内的营养和功效成分,是昭通天麻的最优加工工艺。
The processing technology of Gastrodia elata Bl.produced in Zhaotong was optimized to increase the nutritional and functional components in the commercial products of G.elata.The content of reducing sugars,soluble total sugars,soluble proteins,gastrodin(GA),p-hydroxybenzyl alcohol(HA),parishin A(PA),parishin B(PB),parishin C(PC),and parishin E(PE)in the products obtained under different processing technologies were determined.The results showed that the content of reducing sugars and soluble total sugars was the highest in the product obtained by freeze drying without steaming,and the content of soluble proteins reached 9.265%in the product obtained by steaming for 10 min before freeze drying.The content of reducing sugars,soluble total sugars,and soluble proteins in the product obtained by steaming for 10 min or 20 min before freeze drying was higher than that in the product obtained by hot air drying.The content of GA,HA,and PA and PB was the highest in the products obtained by steaming for 30 min before hot air drying,steaming for 20 min before freeze drying,and steaming for 10 min before freeze drying,respectively.The total content of PE and total parishins was the highest in the products obtained by steaming for 10 min and higher in the case of freeze drying than in the case of hot air drying.The results obtained with the analytic hierarchy process(AHP)method showed that the product obtained by steaming for 10 min before freeze drying had the highest comprehensive score of 0.724.The results indicated that steaming at 100℃for 10 min before vacuum freeze drying can well maintain the nutritional and functional components in G.elata,being the optimal processing technology of G.elata produced in Zhaotong.
作者
杨成翠
包刘媛
李春燕
程立君
唐忠艳
何海艳
柳迪
杨顺强
YANG Cheng-cui;BAO Liu-yuan;LI Chun-yan;CHNEG Li-jun;TANG Zhong-yan;HE Hai-yan;LIU Di;YANG Shun-qiang(College of Agronomy and Life Sciences,Zhaotong University,Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology,Yunnan Engineering Research Center of Green Planting and Processing of Gastrodia,Zhaotong 657000,PRC;College of Agronomy and Biotechnology,Yunnan Agricultural University,Kunming 650201,PRC;College of Agronomy,Northwest A&F University,Yangling 712100,PRC)
出处
《湖南农业科学》
2023年第12期51-56,共6页
Hunan Agricultural Sciences
基金
国家自然科学基金地区科学基金项目(32160063)
云南省科技厅科技计划项目基础研究计划(202101BA070001-066)
云南省教育厅科学研究基金项目(2021J0477)。
关键词
天麻
加工工艺
营养成分
功效成分
昭通
Gastrodia elata Bl.
processing technology
nutritional components
functional components
Zhaotong
