不同处理方法对萱草花蕾食用品质的影响

Effects of different treatment methods on the edible quality of Hemerocallis fulva buds

目的探究不同处理方法对萱草花蕾食用品质的影响。方法采集4种不同品种的萱草花蕾,分别用汽蒸、焯水和去花药+汽蒸3种处理方法对其进行处理,处理后测定其维生素C含量、含水量、可溶性蛋白含量、可溶性糖含量、秋水仙碱含量及彩度。结果未处理条件下,与食用品种黄花菜相比较,大花萱草和金娃娃花蕾中秋水仙碱含量显著高于黄花菜(P<0.05,下同),科萱一号与黄花菜无明显差异;3种处理方法均显著降低了大花萱草秋水仙碱含量,三者之间差异不明显;汽蒸处理后各品种的可溶性糖含量降低,可溶性蛋白含量增加,大花萱草、科萱一号秋水仙碱含量与黄花菜无显著差异,金娃娃含量偏高。结论科萱一号可以直接作为食用品种,大花萱草经过汽蒸或焯水处理后具有食用价值,金娃娃食用中毒风险较高,不宜作为食用品种。

Objective To explore the effects of different treatments on the edible quality of Hemerocallis fulva buds.Methods The flower buds of 4 different varieties of Hemerocallis fulva were collected and treated with steaming,boiling and anther removal+steaming respectively.After treatment,the content of vitamin C,water,soluble protein,soluble sugar,colchicine and color were determined.Results Under untreated conditions,compared with the edible variety daylily,the content of colchicine in the flower buds of Hemerocallis fulva and spotted green pufferfish was significantly higher than that of daylily(P<0.05,same below)and KeXuan No.1 was equivalent to Daylily.The content of colchicine in Hemerocallis was significantly reduced by 3 treatments,but there was no significant difference among them.After steaming,the soluble sugar content of each variety decreased,but the soluble protein content increased.The colchicine content of Hemerocallis and KeXuan No.1 was not significantly different from that of Daylily,and the content of spotted green pufferfish was higher.Conclusion KeXuan No.1 can be used directly as an edible variety.Hemerocallis has edible value after steaming or blanching treatment.The risk of food poisoning of Spotted green pufferfish is higher,so it is not suitable to be used as an edible variety.