食品科学2018，Vol.39Issue(11)：39-45,7.DOI:10.7506/spkx1002-6630-201811007
干燥方式对辣木叶营养、功能成分及氨基酸组成的影响
Effects of Different Drying Methods on Nutritional and Functional Components and Amino Acid Composition of Moringa oleifera Leaves
摘要
Abstract
The leaves of Moringa oleifera (periyakulam-1, an improved cultivar) were dried by 6 industrial drying methods:shade drying, sun drying, and mechanical (hot air at 40 and 60 ℃, microwave and far-infrared ray) drying. The major nutritional and functional components, vitamins and amino acid contents in the dried leaves were investigated. The essential amino acid composition was evaluated by score of ratio coefficient of amino acid (SRCAA) according to the World Health Organization/Food and Agriculture Organization of the United Nations (WHO/FAO) reference pattern. The results showed significant differences in the contents of protein, total phenols, vitamin E, β-carotene, vitamin B2, vitamin C, vitamin B6, nicotinic acid and pantothenic acid, while no significant difference in crude fat, flavonoid or polysaccharide contents of Moringa oleifera leaves subjected to different drying methods was observed. On the whole, hot air drying at 60℃had the lowest impact on the nutritional and functional components and amino acids; L, a and b values of the dried leaves were 90.26, 5.55 and 6.35, respectively, the contents of protein, flavonoids, total phenols, total amino acids, essential amino acids, vitamin E, β-carotene, vitamin B2, vitamin B6and pantothenic acid were 30.76%, 3.17%, 13.82%, 30.56%, 12.35%, 113.00 mg/100 g, 60.36 mg/100 g, 1.90 mg/100 g, 8.18 mg/100 g, and 89.10 mg/100 g, respectively, which were higher than those obtained using other drying methods. The proportion of essential amino acids in total amino acids was 1.17 times higher than the WHO/FAO reference pattern and SRCAA was 63.88. According to the WHO/FAO reference pattern, the first limiting amino acids were methionine and cystine. Overall, hot air drying at 60 ℃ was more suitable for drying of fresh leaves of Moringa oleifera. The results of this study can provide scientific information for industrial exploitation of Moringa oleifera leaves.关键词
干燥方式/辣木叶/成分/氨基酸组成评价Key words
drying methods/ Moringa oleifera leaves/ chemical components/ amino acid composition evaluation分类
轻工纺织引用本文复制引用
郭刚军,胡小静,徐荣,马尚玄,龙继明,李海泉..干燥方式对辣木叶营养、功能成分及氨基酸组成的影响[J].食品科学,2018,39(11):39-45,7.基金项目
现代农业产业技术体系建设专项(CARS-11-03A) （CARS-11-03A）
西双版纳州发展和改革委员会傣药南药办专项 （）
云南省热带作物科技创新体系建设专项(RF2014-8) （RF2014-8）
