加工方式和体外模拟消化对4种食用昆虫营养成分及抗氧化活性的影响  

Effects of processing methods and in vitro simulated digestion on the nutritional components and antioxidant activity of four edible insects

作　　者：赵红 雷舒雯 赵春燕 罗会清 彭春秀[3] 龚加顺[1,2] ZHAO Hong;LEI Shu-wen;ZHAO Chun-yan;LUO Hui-qing;PENG Chun-xiu;GONG Jia-shun(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Agro-products Processing Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650233,Yunnan,China;College of Horticulture and Landscape,Yunnan Agricultural University,Kunming 650201,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南省农业科学院农产品加工研究所,云南昆明650233 [3]云南农业大学园林园艺学院,云南昆明650201

出　　处：《粮食与油脂》2025年第1期145-150,共6页Cereals & Oils

基　　金：兴滇英才计划专项(YNWR-YLXZ-2018-026)。

摘　　要：以竹虫、蜂蛹、蚂蚱、蚕蛹为研究对象,分别用烘烤、油炸和水煮3种加工方式进行处理,并以未加工的昆虫作为对照,对比分析不同加工方式处理的昆虫在体外模拟消化前后的营养成分含量及其抗氧化活性。结果表明:与模拟消化前相比,模拟消化后,烘烤和水煮处理的竹虫,油炸、烘烤和水煮处理的蜂蛹和蚂蚱的多酚含量均提高,4种食用昆虫的黄酮含量均不低于消化前且多肽含量均有提高。抗氧化试验结果表明,模拟消化后,烘烤处理的竹虫、蜂蛹和蚂蚱以及油炸处理蚕蛹的抗氧化能力综合指数最高,说明烘烤和油炸是3种加工方法中比较适合加工食用昆虫的方法。Taking Omphisa fuscidentalis,bee pupae,grasshopper and silkworm pupae as research ob-jects,three processing methods of baking,frying and boiling were adopt respectively,and the unproc-essed insects were used as the control.The nutrient content and antioxidant activity of insects treated with different processing methods before and after simulated digestion in vitro were compared and analyzed.The results showed that compared with before simulated digestion,the polyphenol content of Omphisa fus-cidentalis treated with baking and boiling,bee pupae and grasshoppers treated with frying,baking and boiling were all increased after simulated digestion.The flavonoid content of the four edible insects were not lower than that before digestion,and the peptide content was also increased.The results of the antiox-idant test showed that after simulated digestion,Omphisa fuscidentalis,bee pupae,grasshoppers treated with baking,and silkworm pupae treated with frying had the highest comprehensive index of antioxidant activity,indicating that baking and frying were the more suitable methods for processing edible insects a-mong the three processing methods.

关 键 词：食用昆虫 加工方式 营养成分 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]