云南民族大学学报（自然科学版）2025，Vol.34Issue(2)：167-174,8.DOI:10.3969/j.issn.1672-8513.2025.02.006
金耳营养成分分析及其溶液功能性研究
Nutrient analysis and solution functionality study of Tremella aurantilba
摘要
Abstract
Macronutrient compositions,nine mineral elements and amino acids were determined based on the national standard methods.Hydrophilic taste components and organic acids were determined using a triple quadrupole-tandem mass spectrometer.The water extracts of Tremella aurantialba were prepared and the polysaccharide content was determined.The modulus,viscosity and resistance to deformation of the extracts at different concentrations were investigated by frequency scanning,amplitude scanning and steady state shear.The glucose adsorption capacity and α-amylase inhibition ability of Tremella aurantialba were measured by evaluating its inhibiting effects on glucose release and starch digestion during in vitro digestion.The results showed that Tremella aurantialba was rich in polysaccharides,protein and mineral elements.Tremella aurantialba showed high content of potassium and low content of sodium.15 protein amino acids,13 hydrophilic taste components and 6 organic acids were detected from Tremella aurantialba.The polysaccharide content of its water extract reached 75.63%,and it exhibited improved gelation and elastic behavior with increasing concentration.In addition,the addition of 0.5 g of Tremella aurantialba powder in the in vitro system showed good glucose adsorption ability(15.15 mmol/g)and α-amylase inhibition rate(20.91%).In summary,Tremella aurantialba is a kind of high-quality food materials for the development of healthy products.关键词
金耳/营养成分/流变学特性/体外控糖性能Key words
Tremella aurantialba/nutrient composition/rheological properties/in vitro sugar control分类
轻工纺织引用本文复制引用
赵迎春,冯慧,孙丽平..金耳营养成分分析及其溶液功能性研究[J].云南民族大学学报（自然科学版）,2025,34(2):167-174,8.基金项目
云南省重点研发项目(202202AG050009). （202202AG050009）
