芋杆中刺激性涩味成分的研究  

Studies on Stimulating Components in Taro Petioles

作　　者：倪莉[1] 赵倩[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350002

出　　处：《中国食品学报》2009年第2期72-79,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:研究新鲜槟榔芋(Colocasia esculenta Schott var.cormosus CV.Binlangyu)茎杆的刺激性涩味成分。方法:水煮芋杆,用有机溶剂和酸碱处理,研究其刺激性涩味成分的性质;采用显微观察和扫描电镜观察法比较鲜芋杆和无涩芋杆中针晶含量的变化,研究针晶形态及针晶对黏膜的刺激作用;利用石油醚提纯针晶,采用X-射线衍射和红外光谱分析鉴定其组成。结果:芋杆中含有的草酸钙针晶为芋杆的主要刺激性成分之一,其晶形、含量与芋杆的刺激性有关。经长时间沸水煮制及乙醇、强酸、强碱处理,晶体数量急剧下降,芋杆的刺激性明显减弱。结论:芋杆中所含的草酸钙针晶为芋杆的主要刺激性成分之一。Objective ：To study the stimulating components in taro （Araceae, Colocasia esculenta Schott var.eormosus CV. Binlangyu） petioles. Methods： In order to study the characteristics of the stimulating components, taro petioles were treated by boiled water, organic solvents, acid or alkali solutions. Light microscopy and scanning electron microscopy （SEM） were used to observe the changes of raphides in non-acrid and acrid taro petioles. The inserting action of raphides on mueosa cell was also observed. Finally, X-ray powder diffraction and infrared ray spectrum analysis were performed to identify the acrid raphides extracted by petroleum ether from fresh taro petioles. Results： A kind of needle crystal was one of the major stimulating components of taro petioles. The shape and amount of needle crystal were related to stimulation of taro petioles. The need crystal could insert into mucosa cell and bring stimulating taste. After being cooked with boiled water for long time, or treated with ethanol, strong acid or alkali solution, the needle crystal could be destroyed a lot, and the stimulation from taro petioles would become weaker. Conclusion： The needle crystal of calcium oxalate （C2CaO4.H2O）is one key stimulating component in taro petioles.

关 键 词：芋杆 刺激性涩味成分 草酸钙针晶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]