卡亚抗营养因子研究及不同加工处理对氰苷含量的影响

Chaya (Cnidoscolus spp.) Leaves:Antinutritional Factor Analysis and Effect of Treatment Processing on Cyanogenic Glycosides Content

借助系统预实验初步判断引种资源卡亚可能含有的抗营养因子,并通过定量分析确定卡亚中主要抗营养成分及氰苷在不同加工处理时的变化。结果表明:卡亚鲜叶含生氰糖苷、生物碱和甾体皂甙,可能含有鞣质,氰苷是主要抗营养因子;蒸汽加热、鼓风干燥处理、微波处理及沸水焯烫均可降低氰苷含量,残留率分别为31.31%、40.69%、3.74%和2.17%。实验表明卡亚含有氰苷,微波处理和沸水焯烫可迅速降低氰苷含量,低于5mg/kg,达到安全食用标准要求。

In order to study anti-nutritional factors in introduced chaya leaves,major anti-nutritional compositions were analyzed and cyanogenic glycosides in chaya leaves were also determined to evaluate their change due to different treatment processing methods.Results indicated that chaya leaves contained cyanogenic glycosides,alkaloids,steroidal saponins and tannins.Cyanogenic glycosides were major anti-nutritional factors.The content of cyanogenic glycosides exhibited a gradual decrease in chaya through treatments such as steam heating,hot-air drying,microwave treatment and boiling water treatment.The residual cyanogenic glycosides were 31.31%,40.69%,3.74% and 2.17% in chaya leaves treated by the above methods,respectively.According to experimental investigations,the content of cyanogenic glycosides was lower than 5 mg/kg after treatment with microwave or boiling water,which meets the edible requirements.