蒸制时间对滇黄精色泽、可溶性成分及糖含量的影响

刘明研; 冯亚娟; 黄秋正; 刘品华

doi:10.13386/j.issn1002-0306.2019.05.007

蒸制时间对滇黄精色泽、可溶性成分及糖含量的影响

1. 广西百色农业学校, 广西百色 533000;
2. 曲靖师范学院化学与环境科学学院, 云南曲靖 655011

基金项目:

曲靖师范学院资源与环境化学重点实验室(SYS2010BX01)

校企合作项目

云南省科技计划项目资助(2013FD047)。

详细信息

作者简介:
刘明研(1986-),男,硕士研究生,讲师,研究方向:非特异性免疫研究,E-mail:249788767@qq.com。

通讯作者:
刘品华(1963-),男,本科,教授,研究方向:食品化学、食品分析,E-mail:406051584@qq.com。

中图分类号: TS201.2
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出版历程
- 收稿日期: 2018-07-15
- 网络出版日期: 2020-11-12
- 刊出日期: 2019-02-28

Influence of Steaming Time on Color, the Content of Soluble Substance and Sugar in Polygonatum kingianum

1. Baise Agriculture School, Baise 533000, China;
2. College of Chemistry and Environmental Science, Qujing Normal University, Qujing 655011, China

摘要

摘要: 黄精炮制的关键工序是蒸制。为此研究了蒸制时间对产品色泽、可溶性成分及糖含量的影响,并模拟胃肠道环境试验了糖含量的变化。结果表明:色泽随蒸制时间的延长而加深;蒸制24 h,80%vol乙醇可溶性成分增加极显著(p<0.01),达到70.79%,而水溶性成分减少极显著(p<0.01),降至9.52%;滇黄精不含淀粉;蒸制48 h葡萄糖和还原糖含量分别增加达到4%和47.84%,变化都极显著(p<0.01);蒸制12 h粗多糖含量最高,达到9.73%,继续蒸制到24 h粗多糖含量下降到4.26%,变化极显著(p<0.01);模拟胃肠道环境后,葡萄糖、粗多糖含量变化不显著(p>0.05),还原糖含量变化显著(p<0.05)。综上,需要得到粗多糖含量高,葡萄糖含量低的黄精产品蒸制时间应小于12 h,需要得到还原糖、可溶性成分多的黄精产品应蒸制24~48 h。
- 滇黄精 /
- 蒸制 /
- 糖 /
- 可溶性成分 /
- 色泽
Abstract: Steaming is the key processing of Polygonatum kingianum. The influence of different processing time on color, soluble substance and sugar contents in Polygonatum kingianum had been studied. Changes of sugar contents with vitro simulated gastrointestinal tract environment had been investigated. The results showed that the color darkened with increase of steaming time. The soluble components of 80% vol ethanol increased significantly to 70.79% after 24 h steaming (p<0.01), while the water soluble components decreased significantly to 9.52% (p<0.01). There was no starch in Polygonatum kingianum. The content of glucose and reducing sugar increased to 4% and 47.84% after 48 h steaming, the changes were very significant. The content of crude polysaccharides in 24 h lowered and reached 9.73%. In succession steamed 24 h, the content of crude polysaccharides lowered and reached 4.26%, the change was very significant (p<0.01). There was no significant change in the content of glucose and crude polysaccharides before and after simulated gastrointestinal tract (p>0.05), but significant change in reducing sugar (p<0.05). Polygonatum flavum with high crude polysaccharide content and low glucose content should be steamed for less than 12 h. Polygonatum flavum with high reducing sugar and soluble components should be steamed for 24~48 h.
- Polygonatum kingianum /
- process by steaming /
- sugar /
- soluble substance /
- color

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