摘要
为探究烘干(干燥箱60℃16 h)、自然晾干(在室温(25±2)℃、湿度38%±1%、东南三级风、晒干5 d)两种干燥方式对西藏林芝野生鸡油菌样品19种氨基酸的组成及评价的影响。采用2,4-二硝基氟苯衍生高效液相法检测18种氨基酸,色氨酸检测采用比色法。结果表明,林芝鸡油菌的蛋白质较为丰富,烘干(22.52%)较自然晾干(31.13%)有损失;必需氨基酸占总氨基酸的比值(自然晾干28.27%、烘干28.10%)低于理想蛋白模式;有较高的鲜味氨基酸(F/T为自然晾干37.38%、烘干32.02%)和药用氨基酸(D/T为自然晾干57.01%、烘干54.78%);谷氨酸、天冬氨酸、精氨酸、丝氨酸、丙氨酸含量相对较高,烘干较自然晾干有减少;从3种氨基酸评价模式(WHO/FAO氨基酸模式成人需要量、11~18岁需要量和鸡蛋白)看,两种样品的第一限制性氨基酸均为赖氨酸,烘干样品的化学评分(CS)和氨基酸评分(AAS)均高于自然晾干样品,含硫氨基酸(蛋氨酸+半胱氨酸)的评分最高,两份样品EAAI均低于鸡蛋白模式。可采用烘干方式干燥鸡油菌以提高干燥效率。
In order to explore the effects of two kinds of drying methods of oven drying(Drying box 60℃16 h)and natural drying(Dry for 5 days at room temperature(25±2)℃,humidity 38%±1%,southeast third wind)on the composition and evaluation of 19 kinds of amino acids in the samples of wild Cantharellus cibarius Fr.in Tibet.18 kinds of amino acids were detected by 2,4-dinitrofluorobenzene derivatization HPLC and tryptophan was detected by colorimetry.The results showed that the protein of wild Cantharellus cibarius Fr.was rich in Linzhi,oven drying(22.52%)had loss compared with natural drying(31.13%),the ratio of essential amino acids in total amino acids(natural drying 28.27%,oven drying 28.10%)was lower than the ideal protein pattern.The ratio of fresh amino acids(F/T natural drying 37.38%,oven drying 32.02%)and medicinal amino acids(D/T natural drying 57.01%,oven drying 54.78%)were higher.Glutamic acid,aspartic acid,arginine,serine,alanine were higher and oven dry was less than dry in the air.According to three amino acid evaluation modes(WHO/FAO amino acid mode adult demand,11~18 year old demand and chicken protein),the first limiting amino acid of the two samples all were Lysine,the chemical score(CS)and amino acid score(AAS)of the dried samples were higher than those of naturally dried samples,and the score of the sulfur-containing amino acid(methionine and cysteine)was the highest,and EAAI of two samples was lower than that of chicken protein pattern.The drying method can be used to dry the wild Cantharellus cibarius Fr.to improve the drying efficiency.
作者
郭宇
高锦荣
郑晓敏
马长中
GUO Yu;GAO Jinrong;ZHENG Xiaomin;MA Changzhong(College of Food Science,Tibet Agricultural and Animal Husbandry College,Linzhi 860000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第5期295-299,共5页
Science and Technology of Food Industry
基金
2018年农畜加工关键技术研发(503118004)。
关键词
柱前衍生高效液相色谱法
烘干
自然晾干
林芝野生鸡油菌
氨基酸组成
氨基酸评价
high performance liquid chromatography with precolumnderivatization
oven drying
natural drying
wild Cantharellus cibarius Fr.
amino acid composition
amino acid evaluation
