干燥前预处理对沙芥叶片品质的影响

Effect of preconditioning on quality of leaves of Pugionium cornutum(L.) Gaertn before drying

采用常规生理测定法及液相色谱法分析法,测定分析直接阴干、直接晒干、微波杀青15 min后阴干、微波杀青5 min后阴干和腌制后阴干等干燥前不同预处理方法对沙芥叶片贮藏物质、维生素类物质和氨基酸含量等的影响,并通过氨基酸比值系数法对各处理下的蛋白质和氨基酸进行评价。结果表明:腌制后阴干的蛋白质、脂肪、可溶性糖、VC、类胡萝卜素的保留率和VB5含量均显著低于其他处理,而高温杀青后阴干的显著高于其它处理;除直接阴干处理外,各处理的谷氨酸含量均高于其它氨基酸,微波杀青5 min后阴干的人体必需氨基酸含量最高,为38.92%,高温杀青后阴干的SRC高于其它处理,为83.76。故腌制后阴干对沙芥叶的营养物质破坏最大,微波杀青5 min后阴干和高温杀青后阴干均可作为沙芥叶片干燥前预处理的方法。

The content of the main reserve substance,vitamin and amino acid of Pugionium cornutum leaf in different drying methods were measured with conventional physiological ways and high performance liquid chromatography to evaluate the effect of preconditioning on quality of leaves of P.cornutum before drying.The results showed that： the contentof VB5 and the retention ratio of protein,fat,soluble sugar and carotenoid in salting treatment were lower than in other preconditionings,however,the contents of these elements in the method of de-enzyming at high temperature were higher than in preconditionings;The content of glutamic acid was higher than other amino acids in all preconditionings except drying in the shade,the content of essential amino acid were the highest in 5 minutes of de-enzyming with microwave then drying in the shade,it was 38.92%,and the SRC in de-enzyming at high temperature was higher than in other preconditionings,it was 83.76,so the maximum nutritive loss were found in the method of salting and drying in the shade,and the recommended drying method for the P.cornutum leaf was de-enzyming with microwave for 5 min or de-enzyming at high temperature and then drying in a shade.