凯里红酸汤主要营养和功能成分的分析研究

Analysis and Research on Main Nutrition and Functional Components of KaiLi Red Acid Soup

研究作坊和工业化生产的红酸汤各类成分的差异,其中矿物质(钙、镁、钠、钾)、亚硝酸盐和有机酸(乳酸、乙酸和柠檬酸)等测定均按照国家标准;挥发性成分(柠檬烯、柠檬醛、α-蒎烯、亚麻酸乙酯、亚油酸乙酯和乙酸叶醇酯)的测定采用气相色谱法;功能性成分(番茄红素和辣椒碱)的测定采用高效液相色谱法。研究显示红酸汤中的钙、镁含量相对较高,亚硝酸盐含量均未超标,属高钾低钠食品;此外,作坊产品中乳酸的含量约是工业化产品的1.7倍(P<0.01),但工业化产品的乙酸和柠檬酸含量高于作坊产品(P<0.01);柠檬烯、柠檬醛和亚麻酸乙酯等6种挥发性成分含量的差异具有统计学意义,其中工业化产品中柠檬烯、柠檬醛和β-蒎烯的含量分别是作坊产品的41倍、41倍和95倍;工业化产品中番茄红素和辣椒碱的含量无统计学差异,但是工业化产品中番茄红素的含量高于辣椒碱的含量(P<0.05)。因此,工业化产品更大程度保留红酸汤的风味组分,营养价值优于作坊产品。

Study the red-acid soup difference of components between the workshop and the industrial.In addition, the determination of minerals(calcium, magnesium,sodium,potassium), nitrites and organic acids (lactic acid,acetic acid and citric acid) were in accordance with national standards. The determination of volatile mineral components(limonene, citral, spa-pinene, ethyl linolenic acid, ethyl linoleate and glycol acetate) were carried out by gas chromatography. The functional components(lycopene and capsaicin) were determined by high performance liquid chromatography(HPLC). The content of calcium and magnesium in the red acid soup was relatively high, and the content of nitrite was not excessive, which was a food with high potassium and low sodium. In addition, the lactic acid content of the workshop products was about 1.7 times that of the industrial products(P<0.01), but the acetic acid and citric acid content of the industrial products was higher than that of the workshop products(P<0.01). The contents of six volatile components,including limo-nene, citral and ethyl linolenic acid and so on, had statistical significance. Among them, the contents of limonene, citral and query-pinene in industrial products were 41 times, 41 times and 95 times of those in workshop products, respectively. There was no significant difference in the content of lycopene and capsaicin in industrial products, but the content of lycopene in industrial products was higher than that of capsaicin(P<0.05). So the industrial product retained the flavor component of the red acid soup to a greater extent, and the nutritional value was better than the workshop product.