以芡实为原料,采用水煮后冷冻干燥、水煮后热风干燥、冷冻干燥、太阳晒干、热风干燥等5种方式处理芡实,测定处理后芡实中游离氨基酸、还原糖、总糖、淀粉含量及淀粉消化率,比较不同处理方法的差异性。结果表明:热风干燥、冷冻干燥、太阳晒干对芡实中还原糖、总糖和游离氨基酸的含量影响差异极显著(P<0.01),且冷冻干燥、太阳晒干、热风干燥的芡实中还原糖、总糖、游离氨基酸的含量依次下降,这表明真空冷冻干燥处理能最大程度地保留样品中还原糖、总糖等物质。冷冻干燥、热风干燥及太阳晒干的处理方法对赖氨酸、亮氨酸、色氨酸等游离氨基酸的含量影响差异不显著(P>0.05)。水煮加工处理显著影响芡实中还原糖、总糖和游离氨基酸的含量(P<0.01),而对淀粉含量影响差异不显著(P>0.05)。淀粉体外消化率分析表明,各样品的淀粉体外消化率均随着消化时间的增加而呈现上升的趋势,不同干燥方式显著影响芡实中淀粉的体外消化率,冷冻干燥、热风干燥、太阳晒干的芡实中淀粉体外消化率依次增大,水煮后样品中淀粉的体外消化率增加,且水煮后冷冻干燥的样品中淀粉的体外消化率最高。
Euryales ferox was taken as raw material and processed by five methods including freeze-drying after boiling, hot-air drying after boiling, freeze-drying, sun-drying and hot-air drying. Free amino acids, reducing sugars, total sugars, starch content and starch digestibility in Euryales ferox were measured to compare the differences between different treatment methods. Results show that hot-air drying, freeze-drying, sun-drying significant influenced the content of reducing sugar, total sugar and free amino acid in Euryales ferox (P<0.01), and the content of reducing sugar, total sugar, free amino acid in Euryales ferox decreased in this order sun-drying, hot-air drying, freeze-drying, indicating that freeze-drying process maximized the retention of reducing sugar, total sugar, etc. Freeze-drying, hot-air drying and sun-drying had no significant effect on the content of lysine, leucine, tryptophan and other free amino acids (P>0.05). The water boiling treatment significantly affected the content of reducing sugar, total sugar and free amino acids in Euryales ferox (P<0.01), while the difference in the content of starch was not significant (P>0.05). Digestibility in vitro analysis showed that the in vitro digestibility of starch increased with the increase of digestion time, and different drying methods obviously influenced the in vitro digestibility of starch in Euryales ferox. The in vitro digestibility of starch in Euryales ferox dried by freeze-drying, hot-air drying, sun-drying successively increased. Moreover, the in vitro digestibility of starch in Euryales ferox treated by water boiling increased, and in vitro digestibility of starch was the highest in freeze-dried samples after water boiling.
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