酸碱煮制对莲藕食用品质的影响  

Effects of Acid and Alkali Cooking on Edible Quality of Lotus Rhizome

作　　者：齐雨红 刘功继 刘延照 李洁[1] 严守雷[1,2,3] QI Yuhong;LIU Gongji;LIU Yanzhao;LI Jie;YAN Shouei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Aquatic Vegetables Preservation and Processing Technology Engineering Center Wuhan of Hubei Province,Wuhan 430070,China;Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]湖北省水生蔬菜保鲜加工工程中心,湖北武汉430070 [3]长江经济带大宗水生生物产业绿色发展教育部工程研究中心,湖北武汉430070

出　　处：《食品工业科技》2023年第17期8-17,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31972001)。

摘　　要：醋酸和碳酸氢钠常被用作添加剂以调节果蔬的质地,然而在质地改善过程中其对莲藕营养品质的影响尚不清楚。本研究以蒸馏水为对照,使用0.1%醋酸(v/v)及0.1%碳酸氢钠(w/v)煮制莲藕,对其硬度、色泽、维生素C、总酚、消化等指标进行测定,并对碳酸氢钠处理后的莲藕风味成分进行分析。结果表明,醋酸处理可以显著提高莲藕的煮制硬度并使莲藕片始终保持较白的色泽,而碳酸氢钠处理后其煮制硬度显著降低,并呈红褐色。莲藕鲜样的总酚含量(约1300μg/g)和VC含量(约0.3 mg/g)最高,加热处理会导致莲藕总酚和VC含量大幅下降,除醋酸处理组莲藕总酚含量(约900μg/g)较高外,蒸馏水和碳酸氢钠处理组之间无显著性差异。碳酸氢钠处理会改变莲藕的消化吸收模式,导致胃消化液中的总碳水化合物水平较低(约300 g/L),而蒸馏水和醋酸处理组之间差异较小,但是在模拟肠消化中肠消化液中的总碳水化合水平依旧会升高。电子鼻和固相微萃取-气相色谱质谱联用(SPME-GC-MS)结果显示构成莲藕风味的挥发性成分主要由二甲基硫、正辛醛、壬醛、葵醛组成,碳酸氢钠处理之后,莲藕的二甲基硫以及酯类化合物均有所增加。酸碱煮制对莲藕的硬度和色泽的影响相反,但未显著改变总酚和VC含量,醋酸代替蒸馏水烹煮不会显著改变体外胃肠消化模式,但碱煮会使碳水化合物的消化利用集中在肠消化阶段。碳酸氢钠煮制后产生的有机酸和酯类以及二甲基硫含量的升高形成碱煮莲藕的特殊风味。Acetic acid(AA)and sodium bicarbonate(SB)are commonly used as additives for regulating the texture of fruits and vegetables.However,the effects on the nutritional quality of lotus rhizome during texture modification are not well-understood.In this study,with distilled water as control group,the effects of cooking with 0.1%acetic acid(v/v)and 0.1%sodium bicarbonate(w/v)on the hardness,color,vitamin C,total phenol and digestion of lotus rhizome were investigated.The flavor components of lotus rhizome treated with sodium bicarbonate were also analyzed.The results showed that AA treatment could significantly improved the cooking hardness of lotus rhizome while keeping its white color,but SB-cooking significantly reduced the hardness of lotus rhizome and possessed a reddish color.The highest total phenol(about 1300μg/g)and V_(C) content(about 0.3 mg/g)were found in fresh sample.Cooking resulted in a significant decrease in the total phenol and VC content,with no significant difference observed between distilled water and sodium bicarbonate treatment groups except for the higher total phenol content of AA-treated group(about 900μg/g).SB treatment altered the digestion and absorption pattern of lotus rhizome,resulting in a lower level of total carbohydrate in the gastric digestive juices(about 300 g/L).Less differences were found between the distilled water and AA treatment,while in the simulated intestinal digestion,the total carbohydrate levels of both remained high.The results of electron nose and solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)showed that the volatile components of lotus rhizome flavor mainly included dimethyl sulfide,n-octanal,nonanal,and sunflower aldehyde,etc.The dimethyl sulfide as well as esters of lotus rhizome were increased after SB treatment.Acid and alkaline cooking had opposite effects on the hardness and color of lotus rhizome,but did not significantly alter the total phenol and VC contents.Instead of distilled water,cooking with acetic acid did not signific

关 键 词：莲藕 烹煮 食用品质 风味 固相微萃取-气相色谱质谱(SPME-GC-MS) 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]