荷叶盐渍和糖渍过程中苦涩味物质含量变化研究  

Study on content changes of the bitter and astringent in pickled process of lotus leaves by salt and sugar

作　　者：刘雅颀 徐梅[1] 李阳[1] 周明全[2] 王金华[1] 胡中立[2] 何建军[3] 李冬生[1] 汪超[1] 

机构地区：[1]湖北工业大学,湖北省食品发酵工程技术研究中心,协同创新中心,湖北武汉430068 [2]武汉大学莲藕中心,湖北武汉430072 [3]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430068

出　　处：《食品工业科技》2015年第10期110-113,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2012BAD27B03);国家科技支撑计划(2012BAD31B08)

摘　　要：对盐渍和糖渍处理过程中荷叶内的苦味和涩味代表物质-单宁和槲皮素含量进行动态监测,并结合感官实验对盐渍和糖渍处理过程中荷叶的苦味和涩味进行评定,结果显示:在盐渍和糖渍过程中,单宁和槲皮素的含量均有所下降。单宁含量分别下降了72.56%和71.15%;槲皮素的含量分别降低了29.79%和34.08%。荷叶碱含量上升,在盐渍和糖渍过程中分别增加了47.50%和76.14%。感官评价结果为,在盐渍15d,糖渍9d荷叶无明显苦涩味。荷叶盐渍15d和糖渍9d达到良好可食性。In this paper,the content of the main bitter and astringent substances of lotus leaves,which was quercetin and tannin of lotus leaves,were carried out dynamic detection during salt and sugar pickled process and the bitter and astringent taste of lotus leaves were evaluated by sensory experiment. The results showed that the content of quercetin and tannin both decreased during salt and sugar pickled process. The content of tannin which was in the salt and sugar pickled lotus leaves decreased by 72.56% and 71.15% ,respectively. Then the content of quercetin decreased by 29.79% and 34.08% ,respectively. At same time the nuciferine increased by 47.50% and 76.14% in salt and sugar pickled process,respectively. There was no significant bitter and astringent taste,when lotus leaves salt pickled time was15d and sugar pickled time was 9d,the lotus leaves could achieve a good edible. The optimum salt and sugar pickled time of lotus leaves was 15d and 9d respectively.

关 键 词：荷叶 盐渍 糖渍 荷叶碱 槲皮素 单宁酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]