不同烹饪方式的羊肚菌在体外消化过程中营养成分溶出差异比较  

Comparative Analysis of Nutrient Release during in Vitro Digestion ofMorchella esculenta with Different Cooking Methods

作　　者：薛淑静[1] 卢琪 王轶[1] 姚芬 史德芳[1] 杨德[1] XUE Shujing;LU Qi;WANG Yi;YAO Fen;SHI Defang;YANG De(Institute of Agro-Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,National R&D Center for Edible Fungi Processing,Agricultural Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center,Wuhan 430064,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,国家食用菌加工技术研发分中心,湖北省农业科技创新中心农产品加工分中心,湖北武汉430064

出　　处：《现代食品科技》2023年第9期215-222,共8页Modern Food Science and Technology

基　　金：湖北省重点研发计划项目(2020BBB086);湖北省农业科技创新中心资助项目(2022-6520-000-001-033)。

摘　　要：为研究不同烹饪方式对羊肚菌营养品质的影响,采用体外消化方法对煮制、蒸制以及烤制处理的不同粒度羊肚菌粉(粗粉、超微粉)进行消化。比较了消化后的羊肚菌粉显微形态,模拟胃、肠消化液中还原糖、蛋白质、游离氨基酸、总酚含量以及DPPH(1,1-Diphenryl-2-Picrylhydrazyl)自由基清除能力、铁离子还原能力(Ferric Ion Reducing Antioxidantpower,FRAP)、阳离子自由基清除能力2-azinobis-(3-ethylbenzthiazoline-6-sulfphonate,ABTS)。结果表明:经过体外胃、肠消化后,烤制处理的羊肚菌粉还原糖、蛋白质、多酚溶出量最高,蒸制其次,煮制最低,烤制比煮制平均依次高62.87%、58.58%、4.69倍;蒸制处理的羊肚菌,溶出的游离氨基酸含量在所有处理中最高,粗粉、细粉平均为40.40 mg/g,分别比烤制、蒸制高出18.77%,19.81%。超微粉碎不能有效提高还原糖、多酚的溶出,但可以显著提高蛋白质、游离氨基酸的溶出(P<0.05);模拟消化液的DPPH值没有显著差异,但FRAP和ABTS值差异显著(P<0.05),烤制处理的最高,其次是蒸制,煮制最低;超微粉碎不能有效提升羊肚菌模拟消化液的抗氧化水平。该研究为羊肚菌的科学食用提供了参考。An in vitro digestion model was constructed to explore the digestion of Morchella esculenta after cooking with different methods(boiling,baking,and steaming)and in terms of particle size(coarse powder and ultrafine powder).The microscopic morphology of digested Morchella esculenta powder was compared,and the contents of reducing sugars,proteins,free amino acids,and total phenolics in gastric and intestinal digestive fluids,as well as the DPPH(1,1-diphenyl-2-picrylhydrazyl)free radical scavenging capacity,ferric reducing antioxidant power(FRAP),and 2-azinobis-(3-ethylbenzthiazoline-6-sulfphonate)(ABTS)cation radical scavenging capacity were simulated.Following in vitro gastrointestinal digestion,baking treatment yielded the highest dissolution rate(followed by steaming then boiling)for reducing sugars,protein,and total phenolic contents at 62.87%,58.58%,and four times higher than boiled samples,respectively.The mean free amino acids dissolution rate of the boiled samples was 40.40 mg/g and was higher than that of the baked and steamed samples by 18.77%and 19.81%,respectively.Superfine grinding did not cause a significant increase(P<0.05)in the dissolution rates of reducing sugar and total phenolics,whereas it caused a significant decrease in the dissolution rates of protein and free amino acids(P<0.05).No significant difference in DPPH values was observed,but the FRAP and ABTS values varied significantly among the three cooking methods.The baking method yielded the highest values,followed by the steaming and boiling methods.Superfine grinding did not cause a significant increase in the antioxidant activity also.This study provides a scientific framework for the selection of appropriate cooking methods for Morchella esculenta,both for industrial or household purposes.

关 键 词：羊肚菌 烹饪方法 体外消化 营养 抗氧化能力 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]