李子薏苡仁复合酵素中营养成分及香气成分研究  

Nutritional and Aroma Components of Prunus Salicina Lindl and Semen Coicis Complex Enzyme

作　　者：周美 王瑜 李青[1] 安巧 张明 王道平 ZHOU Mei;WANG Yu;LI Qing;AN Qiao;ZHNG Ming;WANG Daoping(State Key Laboratory of Medicinal Plant Efficacy and Utilization,Guizhou Medical University,Key Laboratory of Natural Product Chemistry,Chinese Academy of Sciences,Guiyang 550014,China)

机构地区：[1]贵州医科大学,省部共建药用植物功效与利用国家重点实验室,贵州省中国科学院天然产物化学重点实验室,贵州贵阳550014

出　　处：《食品科技》2020年第7期309-316,共8页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合支撑[2019]2753号);贵州省科技厅基础研究计划项目(黔科合基础[2019]1013)。

摘　　要：以李子和薏苡仁为主要原料,添加陈皮、小黄姜、白砂糖、复合酶发酵制成复合酵素。为探究该复合酵素中各营养成分及香气成分的含量,采用顶空固相微萃取-气相色谱-质联用技术分析样品中的香气成分,全自动氨基酸分析仪测定游离氨基酸的含量,福林酚法测定总酚含量。结果显示:李子薏苡仁复合酵素中含有香气成分70个;游离氨基酸22种,总量为2.662 mg/mL,其中人体必需氨基酸6种,总量为0.87 mg/mL;必需氨基酸占总氨基酸的比例为32.7%;总酚含量为0.63 mg/mL。Taking Prunus salicina Lindl and Semen Coicis as main raw materials,the composite enzyme beverage was made by adding Citri Reticulatae pericarpium,Zingiber officinale Roscoe,white sugar,etc.In order to explore the contents of various nutrients and aroma component in the complex enzyme beverage,the volatile aroma components were analyzed by HS-SPME-GC-MS and free amino acids were determined by amino acid analyzer.The total phenol content was determined by forlinphenol method.The results indicated that seventy volatile compounds were identified.There were 22 free amino acids with a total content of 2.662 mg/mL,among which 6 were essential amino acids with a total content of 0.87 mg/mL,and the proportion of total amino acids was 32.7%.The total phenol content was 0.63 mg/mL.

关 键 词：李子 薏苡仁 复合酵素 营养成分 香气成分 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]