香蕉成熟度对香蕉粉中营养成分及功能特性的影响  

Effect of maturities on nutritional components and functional properties of banana powder

作　　者：赖长鸿[1] 王忠合[2] 王军[2] 石仕屏 唐三梅 蔡富侠 

机构地区：[1]华南农业大学资源与环境学院,广州510642 [2]韩山师范学院生命科学与食品科技学院,潮州521041

出　　处：《食品科技》2016年第7期92-96,共5页Food Science and Technology

摘　　要：为研究香蕉成熟度对香蕉粉中营养成分及功能特性的影响,采用Loeseck法分级获得4个成熟期的香蕉,冷冻干燥法制备香蕉粉,分别测定香蕉粉的pH、得率和灰分、淀粉、抗性淀粉、多酚等营养组分的含量及矿物质的体外利用率。结果表明,随着香蕉成熟度的增加,其颜色加深,香蕉粉的色泽也增大,pH呈增加的趋势,但得率呈现先增加后减少的趋势,而灰分则无显著变化(p>0.05)。同时,随着香蕉成熟度的增加,香蕉粉中可溶性糖含量呈现先增加后减少的趋势,淀粉含量和抗性淀粉含量呈下降的趋势(p<0.05),而总多酚含量呈上升的趋势,在深黄色阶段其多酚含量高达92.24 mg/g。体外消化模型分析表明,Fe、Ca矿物元素的体外生物可给率在黄褐色阶段比青绿色阶段分别增加了44.8%和29.7%,即成熟香蕉中的矿物质更有利于人体消化吸收。To study influence of maturities on nutritional components and functional properties of banana powder, banana was chosen by Loeseck method and banana powder was prepared by freezedried method. The p H value, yield and nutritional components, such as ash, starch, resistant starch, polyphenols, amino acids, and in vitro bioavailability of minerals were measured. Results showed that color of banana turned yellow and browning degree of banana powder increased with the increase of banana maturity, and p H showed a trend of increase. However, yield of banana powder showed first increase then decrease tendency, and ash content had no significant change（p〉0.05）. Moreover, as the increase of banana maturities, content of soluble sugar showed first increase then decrease tendency, and starch and resistant starch content had a decline trend（p〈0.05）, whereas total polyphenol content showed ascending trend, which could up to 92.24 mg/g in dark yellow stages. In vitro digestion model analysis showed that bioavailability of Fe and Ca increased by 44.8% and 29.7% in yellowish-brown stage than in dark green stage, respectively. This result indicated that minerals in banana and banana powder were easily adsorbed.

关 键 词：成熟度 香蕉粉 多酚 矿物质利用率 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]