炮制对黄精蛋白氨基酸组成及营养价值的影响  

Effect of processing on amino acid composition and nutritional value of protein from Polygonatum

作　　者：陈淼芬 黄子豪 周栋 陆英 唐其[1,2] 邹辉 石小龙[2] 谢红旗 曾建国 郑亚杰 CHEN Miaofen;HUANG Zihao;ZHOU Dong;LU Ying;TANG Qi;ZOU Hui;SHI Xiaolong;XIE Hongqi;ZENG Jianguo;ZHENG Yajie(National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;College of Horticulture,Hunan Agricultural University,Changsha 410128,China;College of Landscape Architecture,Hunan Polytechnic of Environment and Biology,Hengyang 421005,China;Xinhua County Yipuyuan Polygonatum Technology Co.Ltd.,Xinhua 417628,China;College of Veterinary Medicine,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [2]湖南农业大学园艺学院,湖南长沙410128 [3]湖南环境生物职业技术学院园林学院,湖南衡阳421005 [4]新化县颐朴源黄精科技有限公司,湖南新化417628 [5]湖南农业大学动物医学院,湖南长沙410128

出　　处：《食品与发酵工业》2024年第12期170-177,共8页Food and Fermentation Industries

基　　金：现代农业产业技术体系建设专项资金资助(CARS-21);湖南省科技计划项目(2019NK4124);湖南省现代农业产业技术体系建设专项(湘财农指[2019]0047号);湖南农业大学“1515”人才项目(湘农大通[2018]1号)。

摘　　要：该文以黄精生品和炮制品为研究对象进行蛋白质氨基酸的组成分析,利用主成分分析、聚类分析和t检验对样品中氨基酸组成进行差异分析;以联合国粮食与农业组织/世界卫生组织的氨基酸参考模式等为评价标准对黄精生品及炮制品进行蛋白质营养评价。结果表明,炮制前后黄精中均含有17种氨基酸,以鲜味氨基酸(谷氨酸、天门冬氨酸)含量最高,并含丰富的药效氨基酸、必需氨基酸、支链氨基酸等,是黄精提升菜品鲜美味觉和改善身体机能的重要营养物质。主成分分析和聚类分析均能将样品分为炮制品和非炮制品两类,表明炮制对黄精的蛋白氨基酸组成有着较大影响;与非炮制品相比,炮制品中丝氨酸、胱氨酸、赖氨酸和精氨酸显著降低,而蛋氨酸、异亮氨酸、缬氨酸、亮氨酸、苏氨酸、苯丙氨酸、脯氨酸和甘氨酸显著升高;功能性氨基酸则没有显著性变化,但必需氨基酸等均呈现显著升高,提示炮制后不仅能维持黄精的药效作用,还有助于其营养价值的提升。蛋白质营养评价结果显示,生品和炮制品的第一限制氨基酸分别为异亮氨酸和赖氨酸,且蛋白质营养价值大小比较为炮制品>生品,表明炮制加工有助于提升黄精的营养价值。To study the effects of pre-and post-processing on total protein,amino acid composition,and nutritional value of Polygonatum,and to clarify the nutritional basis of its edible nutritional value and therapeutic effect.The protein amino acid composition of Polygonatum and processed products were analyzed,and the differences in amino acid composition in the samples were analyzed by principal component analysis(PCA),hierarchical cluster analysis(HCA),and t-test,and the protein nutrition of Polygonatum and processed products were evaluated according to the amino acid reference model of Food and Agriculture Organization of the United Nations/World Health Organization.Results showed that there were 17 kinds of amino acids in Polygonatum before and after processing,and the content of umami amino acids(glutamic acid and aspartic acid)was the highest,and it was rich in medicinal amino acids,essential amino acids,branched-chain amino acids,and so on.More medicinal amino acids and umami amino acids revealed the reasons why Polygonatum,as a traditional medicinal and edible material,could improve the physical functions and make the dishes more delicious.The results of PCA and HCA showed that the roots were divided into two types,including the processed group and the non-processed group,which indicated that processing played an important role in the changes in the amino acid composition of Polygonatum protein.Compared with the non-processed group,serine,cysteine,lysine and arginine were significantly lower,while methionine,isoleucine,valine,leucine,threonine,phenylalanine,proline,and glycine were significantly higher.There was no significant difference in functional amino acids between processed and non-processed groups,and essential amino acids showed a significant increase,all of the results indicated that processing could help not only to keep its work on healthcare but also to improve its nutritional value.In processed and non-processed Polygonatum roots,respectively,the first limited amino acids were lysine and isoleucine.

关 键 词：黄精 氨基酸组成 蛋白质营养价值 主成分分析 聚类分析 

分 类 号：TS201.4[轻工技术与工程—食品科学]