新鲜和陈化莲子理化特性的初步比较

Physico-chemical Properties of Fresh and Stale Lotus Seeds

莲子在贮藏过程中,其蒸煮特性及食味值会发生明显变化,导致莲子陈化变质。为了解这一变化的内在原因,本实验以新鲜和陈化的广昌通芯白莲为实验材料,对两种莲子的吸水性和吸油性、乳化性和乳化稳定性、发泡性和泡沫稳定性、胶凝性进行对比研究。研究结果表明:新鲜和陈化莲子的水分、粗脂肪和蛋白质含量及醇提取物HPLC图谱相似度差异都不显著,但各种功能特性存在较大差异,陈化莲子在吸水性和吸油性、乳化性、发泡性、胶凝性等方面都有所降低。贮藏导致莲子淀粉、蛋白质等成分的结构发生变化,从而使其功能特性发生了相应的改变。

Significant changes of cooking properties and taste value are always observed in lotus seeds stored due to deterioration of internal attributes. In order to understand the causes of the changes, fresh and stale lotus seeds from Guangchang were comparatively investigated for water absorption capacity, oil absorption capacity, emulsifying ability and emulsion stability, foaming ability and foam stability, and gel property. Results indicated that no significant differences in contents of moisture, protein, crude fat and HPLC fingerprint of 80% methanol extract were found in fresh and stable lotus seeds. However, fresh and stale lotus seeds exhibited significantly different functional properties. Compared with fresh lotus seeds, the water absorption capacity, oil absorption capacity, emulsifying ability, foaming capacity and gel property of stale lotus seeds were decreased remarkably. These results revealed that staling might lead to structural changes of chemical compositions, which affect the functional properties of lotus seeds.