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中国精品科技期刊2020
张婷, 杨波, 罗瑞明, 张伟威, 刘洋, 王薇. 苦苦菜发酵过程中氨基酸组成与含量变化对其营养与风味的影响[J]. 华体会体育, 2015, (03): 367-371. DOI: 10.13386/j.issn1002-0306.2015.03.071
引用本文: 张婷, 杨波, 罗瑞明, 张伟威, 刘洋, 王薇. 苦苦菜发酵过程中氨基酸组成与含量变化对其营养与风味的影响[J]. 华体会体育, 2015, (03): 367-371. DOI: 10.13386/j.issn1002-0306.2015.03.071
ZHANG Ting, YANG Bo, LUO Rui-ming, ZHANG Wei-wei, LIU Yang, WANG Wei. Effect of amino acid composition and content on the nutritional value and flavor of Dandelion during the fermentation process[J]. Science and Technology of Food Industry, 2015, (03): 367-371. DOI: 10.13386/j.issn1002-0306.2015.03.071
Citation: ZHANG Ting, YANG Bo, LUO Rui-ming, ZHANG Wei-wei, LIU Yang, WANG Wei. Effect of amino acid composition and content on the nutritional value and flavor of Dandelion during the fermentation process[J]. Science and Technology of Food Industry, 2015, (03): 367-371. DOI: 10.13386/j.issn1002-0306.2015.03.071

苦苦菜发酵过程中氨基酸组成与含量变化对其营养与风味的影响

Effect of amino acid composition and content on the nutritional value and flavor of Dandelion during the fermentation process

  • 摘要: 本文采用氨基酸分析仪对苦苦菜自然发酵过程中水解氨基酸和游离氨基酸的种类和含量进行了测定。通过对苦苦菜中水解氨基酸的分析,发现苦苦菜中含有全部18种氨基酸,发酵各时期人体所必需的8种氨基酸均占总氨基酸的42%左右,表明苦苦菜是具有较高营养价值的山野菜,人体所必需的氨基酸中蛋氨酸和半胱氨酸含量不足,影响了其整体营养价值;对影响感官的游离氨基酸按照氨基酸的味觉强度进行分类,研究了各类味觉氨基酸含量的变化对苦苦菜风味的影响,结果表明发酵初期呈味氨基酸中苦味氨基酸含量(Leu、Val、Arg、Ile、Trp、Met)较高,主发酵期甜味氨基酸(Ser、Thr、Gly、Ala、His、Pro)和鲜味氨基酸(Glu、Asp、Lys)的含量逐渐增加至发酵后期含量均高于苦味氨基酸,整个发酵过程中芳香族氨基酸(Tyr、Cys、Phe)含量较低且变化不大,发酵中后期7~20d苦苦菜的风味最好。 

     

    Abstract: The contents of hydrolytic amino acid and free amino acid of dandelion during the fermentation process were determined by automatic amino acid analyzer.Dandelion contains 18 kinds of amino acids,the percentage of human essential amino acid content of the total amino acid in each period of fermentation is up to 42%.The results showed that dandelion is a kind of high nutrient plant.Among human essential amino acids,the contents of Met and Cys are insufficient,which affect their nutritional value respectively. Finally,the flavor of dandelion was studied by the each flavor class amino acid in the free amino acid.Results showed that the content of bitter amino acids( Leu,Val,Arg,Ile,Trp,Met) was higher than others in the early fermentation process.In the main fermentation stage the contents of sweet amino acids( Ser,Thr,Gly,Ala,His,Pro) and umami amino acids( Glu,Asp,Lys) increased and were higher than the bitter in the late stage. Throughout the fermentation process,the content of aromatic amino acids( Tyr,Cys,Phe) changed a little.Dandelion's taste quality of 7~20d was the best.

     

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