食品与发酵工业 >

2021 , Vol. 47 >Issue 3: 197 - 204

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025522

分析与检测

夏季和冬季普定县韭黄韭菜的营养与香气成分分析

  • 胡家艺 ,
  • 牟方婷 ,
  • 石黎琳 ,
  • 华蓉 ,
  • 王继飞 ,
  • 曾凡坤
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(贵州省安顺市普定县农业农村局,贵州 普定,562100)
硕士研究生(曾凡坤教授为通讯作者,E-mail:zengfankun@swu.edu.cn)

收稿日期: 2020-08-30

  修回日期: 2020-09-16

  网络出版日期: 2021-03-08

基金资助

贵州省普定县韭黄加工技术开发项目(4412000031);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

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Nutrition and aroma components of hotbed chives and leeks in puding county in summer and winter

  • HU Jiayi ,
  • MOU Fangting ,
  • SHI Lilin ,
  • HUA Rong ,
  • WANG Jifei ,
  • ZENG Fankun
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Agricultural and Rural Bureau of Puding County, Puding 562100, China)

Received date: 2020-08-30

  Revised date: 2020-09-16

  Online published: 2021-03-08

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摘要

为探讨普定县韭黄、韭菜的营养和香气成分的差异以及季节的影响,以期为二者的资源开发提供依据,通过国标方法测定营养成分和气相色谱-质谱联用测定香气成分。结果表明,韭黄、韭菜的营养成分有显著差异(P＜0.05),主成分分析可将影响二者营养的指标归类于2个主成分。二者水分含量高达90%,夏季韭菜的粗蛋白、总糖、粗纤维和总多酚含量最高,冬季韭菜的粗脂肪、可滴定酸、维生素C的含量最高。韭黄基本营养低于韭菜,其夏季粗蛋白、总糖、维生素C、总多酚含量高于冬季,而粗脂肪、可滴定酸、粗纤维总量略低于冬季。韭菜的氨基酸价值较韭黄更高,但鲜味和甜味氨基酸呈味贡献值较低。夏季韭黄、韭菜各检出香气成分27、24种,冬季各检出16、18种,经组间联接聚类分析韭黄和韭菜气成分各聚为3类、2类,有机硫化合物是主要香气成分。韭黄中烯丙基甲基二硫醚(413.23~661.70 ng/g)、二甲基三硫(478.41~726.30 ng/g)含量最高;韭菜中烯丙基甲基硫醚(793.40~925.08 ng/g)、烯丙基甲基二硫醚(785.28~837.60 ng/g)含量最高。冬季韭菜营养价值更高,而韭黄风味更佳,受季节影响较大,该研究有助于韭菜、韭黄资源的季节性开发。

关键词： 韭黄; 韭菜; 营养成分; 主成分分析; 氨基酸评价; 香气成分; 聚类分析

本文引用格式

胡家艺 , 牟方婷 , 石黎琳 , 华蓉 , 王继飞 , 曾凡坤 . 夏季和冬季普定县韭黄韭菜的营养与香气成分分析[J]. 食品与发酵工业, 2021 , 47(3) : 197 -204 . DOI: 10.13995/j.cnki.11-1802/ts.025522

Abstract

To explore the differences in nutrition and aroma components and the influences of seasons on hotbed chives and leeks in Puding county, the nutritional components were determined by national standard methods and the aroma components were determined by GC-MS. The results showed that there were significant differences in nutritional components between hotbed chives and leeks (P<0.05), both of which contained two principal components and their water content was as high as 90%. The contents of crude protein, total sugar, crude fiber and polyphenol were the highest in summer leeks, while the contents of crude fat, titrable acid and Vc were the highest in winter. The basic nutrition of hotbed chives was lower than that of leeks, and the contents of crude protein, total sugar, Vc and polyphenol were higher in summer. However, the contents of crude fat, titratable acid and crude fiber were slightly lower than that in winter. Besides, leeks had a higher amino acid value, but a lower TAV of savory and sweet amino acids. Moreover, the aroma components of hotbed chives were divided into three categories, and leeks were divided into two categories. There were 27 and 24 kinds of aroma components could be detected in summer Hotbed chives and leeks respectively, while in winter detected 16 and 18 kinds respectively with the main aroma component of organic sulfur compounds. The contents of allyl methyl disulfide (413.23-661.70 ng/g) and dimethyl trisulfide (478.41-726.30 ng/g) in hotbed chives were the highest, while the contents of allyl methyl sulfide (793.40-925.08 ng/g) and allyl methyl disulfide (785.28-837.60 ng/g) were the highest in leeks. In short, the nutritional value of winter leeks is higher, while the flavor of hotbed chives is better, which is bigger affected by seasons and beneficial to the seasonal development of resources.

Key words： hotbed chives; leeks; nutritional ingredients; principal component analysis; amino acid evaluation; aroma components; cluster analysis

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