食品与发酵工业 >

2022 , Vol. 48 >Issue 13: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028777

研究报告

狭果茶藨子营养成分分析与氨基酸提取工艺优化及评价

  • 刘哲 ,
  • 叶英 ,
  • 罗黎霞 ,
  • 王虹 ,
  • 张祎睿
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  • 1(青海大学 农牧学院,青海 西宁,810016)
    2(青海大学 化工学院,青海 西宁,810016)
第一作者：硕士研究生(叶英副教授为通信作者,E-mail:yeying08211983@163.com)

收稿日期: 2021-07-26

  修回日期: 2021-08-11

  网络出版日期: 2022-08-03

基金资助

国家自然科学基金项目(31760444)

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Analysis of nutritional components and optimization of amino acid extraction process of Ribes stenocarpum Maxim

  • LIU Zhe ,
  • YE Ying ,
  • LUO Lixia ,
  • WANG Hong ,
  • ZHANG Yirui
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  • 1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)
    2(College of Chemical Engineering, Qinghai University, Xining 810016, China)

Received date: 2021-07-26

  Revised date: 2021-08-11

  Online published: 2022-08-03

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摘要

以青藏高原狭果茶藨子为原料,对其果实中营养物质含量进行了测定,通过超声波辅助提取法结合响应面试验优化氨基酸提取工艺参数,并基于国际粮农组织和世界卫生组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)氨基酸衡量标准,评价了狭果茶藨子果实的营养品质。结果表明,狭果茶藨子果实中粗脂肪含量为2.2 g/100 g,粗蛋白含量为7.9 g/100 g,粗纤维含量为24.4 g/100 g,总糖含量为17.0 g/100 g,同时富含K、Ca、Mg等微量矿质元素。利用单因素试验、Plackett-Burman试验、响应面试验优化得到氨基酸最佳提取工艺参数为:超声时间30 min、液料比35∶1(mL∶g)、超声温度55 ℃、超声功率300 W、乙醇体积分数40%、提取次数2次,此条件下狭果茶藨子氨基酸提取量达(47.57±0.67)mg/g。采用氨基酸分析仪检出狭果茶藨子果实中含有17种氨基酸,必需氨基酸总量为1.81 g/100 g,占总游离氨基酸的38.51%,其构成比例基本符合WHO/FAO的标准,是一种营养丰富的野生浆果资源,具有较好的开发利用前景。

关键词： 茶藨子; 营养成分; Plackett-Burman试验; 响应面试验; 氨基酸评价

本文引用格式

刘哲 , 叶英 , 罗黎霞 , 王虹 , 张祎睿 . 狭果茶藨子营养成分分析与氨基酸提取工艺优化及评价[J]. 食品与发酵工业, 2022 , 48(13) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.028777

Abstract

In this study, the nutrient of Ribes stenocarpum Maxim from Qinghai-Tibetan Plateau was determined, and the extraction process parameters of amino acids were optimized by ultrasonic extraction combined with response surface test. The amino acid composition was analyzed using WHO/FAO amino acid reference model as the evaluation standard. The results showed that R. stenocarpum fruit contained 2.2 g/100 g crude fat, 7.9 g/100 g crude protein, 24.4 g/100 g crude fiber and 17.0 g/100 g total sugar, and was rich in trace mineral elements, such as K, Ca, Mg and Fe. Single-factor experiment, Plackett-Burman experiment and response surface experiment were used to optimize the extraction process conditions, and the optimal extraction parameters of amino acids were obtained as follows: ultrasonic treatment for 30 min at 55 ℃ with solid-liquid ratio of 1∶35 (g∶mL); ultrasonic power was 300 W, ethanol concentration was 40%, and extracted for 2 times. Under this condition, the extraction amount of free amino acids from R. stenocarpum fruit was (47.57±0.67) mg/g. The results of amino acid analyzer showed that there were 17 kinds of amino acids in R. stenocarpum fruit. The total amount of essential amino acids was 1.81 g/100g, which accounting for 38.51% of the total free amino acids. The proportion of essential amino acids in R. stenocarpum fruit was basically in line with the standard of WHO/FAO. R. stenocarpum fruit was a kind of wild berry resource with rich nutrition and had good development and utilization prospects.

Key words： Ribes; nutritional ingredient; Plackett-Burman test; response surface test; amino acid analysis

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