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

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.