不同漂烫温度对银条可溶性糖和可溶性蛋白质的影响  

Influence of various blanching temperature on the soluble sugar and soluble protein content of Stachys floridana, a special economic crop

作　　者：乔琦[1] 原江锋[2] 夏苏粤[1] 

机构地区：[1]河南科技大学农学院,洛阳471003 [2]河南科技大学食品与生物工程学院,洛阳471003

出　　处：《食品科技》2012年第10期58-61,共4页Food Science and Technology

基　　金：国家自然科学基金项目(31170196);河南省科技攻关项目(122102110108);河南科技大学校青年科研基金项目(13000707)

摘　　要：银条(Stachys floridana Schuttl.exBenth)是以河南省洛阳市为主产区的特种经济植物,其地下根状茎具有很高的食用和药用价值,对治疗高血压、高血脂和肥胖等常见疾病有显着疗效,被誉为"世界奇菜"。采用蒽酮法和考马斯亮蓝法分别对粗、细2种银条中的可溶性糖和可溶性蛋白质含量进行测定,以比较二者的食用价值和选择较好的加工方法,结果表明,粗银条可溶性糖含量显著高于细银条,而粗、细银条可溶性蛋白质的含量差异不显著,在营养价值上粗银条高于细银条。不同温度下加工漂烫的银条可溶性糖含量也不同,60℃处理的多糖含量高于新鲜材料和100℃处理,是较为理想的加工方法。不同温度处理的银条所含的可溶性蛋白的含量不同,随温度升高,蛋白质含量显著降低,因此较理想的加工方法是降低漂烫的温度。Stachys floridana Schuttl. ex Benth is a special economic crop mainly distributed in Luoyang Henan. Its rhizome underground has high edible and medicinal value and was honored as ＇the world wonderful vegetable＇. It has the remarkable curative effect on the disease of hypertension, the high blood fats and obese owing to its rich stachyose. This paper determines the nutritional components and processing of thick and thin kinds of S. floridana using anthrone method to test the content of sugar and Coomassie brilliant blue method to test the content of protein respectively, in order to compare the value of thick and thin kinds and choice the better processing method. Results indicate that the content of sugar in the thick type is higher than in the thin one, but the difference of the content of protein between of thetwo types is not significant, so nutritional value of thick type is higher than the thin one. The edible value processed under the different blanching temperature is different on content of soluble sugar, the content of sugar processed in 60 ℃ is higher than in the fresh material and in 100℃, so it is the ideal processing method. Also S. floridana under the diffierent temperature have different contents of soluble protein, the higher the temperature, the lower the protein content. So the ideal processing approach is to reduce the blanching temperature.

关 键 词：银条 可溶性糖含量 可溶性蛋白质含量 蒽酮法 考马斯亮蓝法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]