不同熟化温度对大叶黄精营养成分的影响研究OA

[Objective]To investigate the effects of different heating temperatures on the nutritional components of Polygonatum kingianum var.grandifolium.[Method]Cooked samples were prepared using an oil-bath heating method with the temperature range from 130 ℃ to 210 ℃ at 20 ℃ intervals.With raw products as controls,the contents of protein,amino acids,carbohydrate components and others were measured according to GB series national standards and Chinese pharmacopoeia methods.[Result]170-190℃was recognized as the optimal temperature range for protein stability.The content of total free amino acids in the samples increased then decreased to a stable level,while the umami-enhancing amino acids(dominated by glutamate)significantly increased at 190℃.The content of reducing sugars continued to increase by more than double,alcohol-soluble carbohydrates exhibited sustained growth,while polysaccharides degraded by 52.8%.Fat content was extremely low,and the fatty acidity showed an initial decline followed by an upward trend.[Conclusion]The ripening temperature impacts the nutrients in P.kingianum var.grandifolium:130-150℃may preserver polysac-charide activity primarily,170-190℃could enhance protein stability and flavor ingredient content,balancing of nutrition,safety and flavor while requiring attention to the EAA/TAA ratio.This investigation provides a theoreti-cal basis and technical support for the food-medicine processing and quality control of P.kingianum var.grandifolium.