摘要:
为明确新生莲藕生长发育过程主要物质积累,本实验选取不同生长阶段莲藕为研究对象,分别测定水分、还原糖、淀粉、总糖、脂肪、蛋白质、总黄酮、总酚、可滴定酸和氨基酸。新生莲藕采样时间为自8月2日起,每0、20、40、60、80、100 d进行新生莲藕取样,至2016年11月10日结束。成熟莲藕采样时间为2016年12月8日。结果表明:水分含量和还原糖含量呈下降趋势,趋势逐渐平稳,淀粉含量和总糖含量呈增长趋势,顶点分别为60 d和80 d,脂肪含量和蛋白质含量呈增长趋势,蛋白质在40 d和60 d时出现两个拐点,总黄酮含量和总酚含量呈增长趋势,顶点分别为60 d和80 d,可滴定酸含量呈增长趋势,在20 d和40 d出现拐点,80 d为顶点。氨基酸分析得出,莲藕中天冬酰胺含量最多,为0.31%,其次谷氨酰胺为0.23%,谷氨酸0.19%,丝氨酸0.14%,脯氨酸最少,只含0.01%。研究结果说明新藕早期因水分、还原糖含量较高,淀粉、总糖、脂肪、蛋白质含量较低,产品脆嫩;新藕后期淀粉含量升高,产品质粉,其蛋白质、总黄酮、总酚、可滴定酸含量升高,整体营养价值升高,其中氨基酸种类齐全,含量较多,限制氨基酸为脯氨酸,营养较为丰富。
Abstract:
The present work was designed to accumulation of main substances in the growth and development of new lotus root.In this experiment,lotus root at different growth stages was selected as the object of study.Determination respectively water,reducing sugar,starch,total sugar,fat,protein,total flavonoids,total phenols,organic acids and amino acids.The sampling time of fresh lotus root was from August 2nd. Fresh lotus root samples were sampled every 0,20,40,60,80,100 d until the end of November 10,2016. The sampling time of mature lotus root was December 8,2016.The results showed that the respectively water content and reducing sugar content decreased gradually,the trend of steady,starch content and total sugar content showed an increasing trend with the apex of 60 d and 80 d,respectively,the content of fat and protein content increased,protein appeared two inflection point at 40 d and 60 d,the content of total flavonoids and total phenolic content showed a rising trend,the vertices are respectively 60 d and 80 d,the titratable acid content showed an increasing trend,with inflection point at 20 d and 40 d,and 80 d as the apex.In the lotus root,amino acid analysis showed that the maximum content of asparagine was 0.31%,followed by glutamine was 0.23%,glutamic acid 0.19%,serine 0.14%,prolineat least 0.01%.The research results showed that the new lotus early because of water,reducing sugar content,starch,total sugar,fat,low protein content,starch content of new products and crisp;lotus later becomes high,the product quality of the powder,protein,total flavonoids,total phenols,organic acid content is high,the overall nutritional value is high,the the amino acids content of more limiting amino acid proline,nutrition is rich.
百度学术
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