不同干燥温度对酸枣叶虫茶品质成分的影响  

Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea

作　　者：袁冬寅 温立香[1,2] 张芬 欧淑琼[1,2] 陈家献 彭靖茹 赵媛 黄寿辉[1,2] 檀业维 YUAN Dongyin;WEN Lixiang;ZHANG Fen;OU Shuqiong;CHEN Jiaxian;PENG Jingru;ZHAO Yuan;HUANG Shouhui;TAN Yewei(Guangxi Subtropical Crops Research Institute,Nanning 530001,China;Guangxi Subtropical Agro-products Processing Research Institute,Nanning 530001,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西亚热带农产品加工研究所,广西南宁530001

出　　处：《食品工业科技》2023年第8期46-53,共8页Science and Technology of Food Industry

基　　金：广西农业科学院基本科研业务专项资助项目(桂农科2023YM12);广西农业科学院基本科研业务专项资助项目(桂农科2021YT145);国家现代农业产业体系广西茶叶创新团队建设专项资金(nycytxgxcxtd-18-06);广西茶叶产业科技先锋队(桂农科盟202306-2);广西重点研发项目(桂科AB18221004)。

摘　　要：采用高效液相色谱仪及氨基酸分析仪等方法,研究不同干燥温度(60、75、90、105℃)对酸枣叶虫茶蛋白质、氨基酸、脂肪酸等品质成分的影响。结果表明:90℃干燥的虫茶总黄酮与必需氨基酸含量最高,茶多酚及总氨基酸显著高于其他组(P<0.05);105℃干燥的虫茶可溶性总糖含量最高,显著高于60、75℃组(P<0.05);60℃干燥的虫茶蛋白质显著高于其他组(P<0.05);75℃干燥的虫茶水浸出物、总脂肪含量显著高于其他组(P<0.05);各处理虫茶的必需氨基酸占总氨基酸与非必需氨基酸的比值范围分别为36.37%~37.93%、65.45%~69.20%,且必需氨基酸指数均高于0.95。此外,90℃干燥的虫茶不饱和脂肪酸与必需脂肪酸相对含量最高,饱和脂肪酸相对含量(38.77%)、致动脉粥样硬化指数(0.42)及血栓形成指数(0.94)最低。通过对酸枣叶虫茶品质指标进行主成分分析发现,90℃干燥的虫茶综合得分最高。综上所述,干燥温度为60、75、90、105℃的酸枣叶虫茶均可作为优质的蛋白质资源,但90℃干燥能提高酸枣叶虫茶的甜度、鲜醇度及营养价值,更利于品质形成,是酸枣叶虫茶干燥的适宜温度,可为虫茶加工工艺提供参考。A series of methods such as the high performance liquid chromatography and amino acid analyzer were used to study the effects of different drying temperatures(60,75,90 and 105℃)on the protein,amino acids,fatty acids and other quality components of ziziphi spinosae folium insect tea(ZSIT).The results showed that polyphenols and total amino acids of ZSIT dried at 90℃with the highest total flavonoids and essential amino acids were significantly higher than those of other groups(P<0.05).The ZSIT dried at 105℃had the highest sugar content,which was significantly higher than at 60 and 75℃(P<0.05).The protein of ZSIT dried at 60℃was significantly higher than those of other groups(P<0.05).The contents of water extract and fat dried at 75℃were significantly higher than those of other groups(P<0.05).The ratios of essential amino acids to total amino acids and non-essential amino acids in each group that the essential amino acid index was higher than 0.95 ranged from 36.37%to 37.93%and 65.45%to 69.20%,respectively.In addition,the contents of unsaturated fatty acids and essential fatty acids of ZSIT dried at 90℃were the highest,while the content of saturated fatty acids,atherogenic index,and thrombosis index were the lowest,which were 38.77%,0.42,and 0.94,respectively.Through the principal component analysis of ZSIT quality indicators,it was found that the comprehensive score of ZSIT dried at 90℃was the highest.In general,ZSIT with drying temperature of 60,75,90,and 105℃could be used as high-quality protein resources,but drying at 90℃could improve the sweetness,freshness and nutritional value of ZSIT,which was more conducive to quality formation.It was the suitable temperature for drying ZSIT,and could provide reference for the processing technology of insect tea.

关 键 词：酸枣叶虫茶 干燥温度 品质成分 主成分分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]