黑菊芋加工前后营养成分分析

Analysis of Nutrients in Fresh and Black Jerusalem artichok

黑菊芋是以鲜菊芋为原料,利用特殊工艺加工成的一种新型食品。采用氨基酸分析仪、高效液相色谱法、凯氏定氮法、福林酚法等对加工前后营养成分进行测定分析。结果表明,黑菊芋的粗菊糖含量(25.52 g/100 g)略低于鲜菊芋(36.45 g/100 g);鲜菊芋多糖由果糖、葡萄糖、甘露糖、D-核糖(或鼠李糖)、半乳糖和D-阿拉伯糖(或D-木糖)组成,黑菊芋多糖与鲜菊芋基本相同,只是未检测到甘露糖;黑菊芋和鲜菊芋粗蛋白含量分别为11.96 g/100 g和12.18 g/100 g;黑菊芋中含有12种氨基酸,其中必需氨基酸为5种;鲜菊芋中含11种氨基酸,必需氨基酸为4种。黑菊芋及鲜菊芋中必需氨基酸在总氨基酸中的占比分别为25.89%和22.91%。黑菊芋多酚含量为1.41 g/100 g,鲜菊芋为0.30 g/100 g。结果表明,加工过程对菊芋的营养破坏不大,还原糖和多酚含量的增加赋予了黑菊芋香甜的口感和极强的抗氧化性,必需氨基酸种类和总量占比的增加提升了菊芋的营养价值,黑菊芋产品的研制成功为菊芋的深加工开辟了新途径。

Black Jerusalem artichoke was made of fresh Jerusalem artichoke by special techniques,Currently the research on black garlic can not be found in nationally and internationally report.In the study sulphuric acid-phenol method,HPLC,Kjeldahl determination and Folin-Ciocalteu methods were used.Results showed that crude inulin of black Jerusalem artichoke was slightly lower than fresh Jerusalem artichoke(25.52 g/100 g VS.36.45 g/100 g).The polysaccharide of fresh Jerusalem artichoke was consists of fructose,glucose,mannose,D-ribose(or rhamnose),galactose and D-Arabic sugar(or D-xyl-ose),the polysaccharide of black Jerusalem artichoke consists of fructose,glucose,D-ribose(or rhamnose),galactose and D-Arabic sugar(or D-xylose).Meanwhile,crude protein contents in black and fresh Jerusalem artichoke were 11.96 g/100 g and 12.18 g/100 g.Amino acid profiles measured suggested that 12 kinds of amino acids including 5 essential amino acids were determined in black Jerusalem artichoke,and 11 kinds of amino acids including 4 essential amino acids in that of fresh Jerusalem artichoke.Contents of ssential amino acids in total amino acids was 25.89%in black Jerusalem artichoke and 22.91%in that of fresh.Furthermore,polyphenols contents was 1.41 g/100 g in black and fresh Jerusalem artichoke and 0.30 g/100 g in that of fresh.The results showed there was almost no damage for nutrition during product pressing;increased of polyphenols and reducing sugar gave sweet taste and strong antioxidant properties to black artichokes.It improved the nutri-tional value of black artichoke through the increasing of essential amino acid percentage in total amino.It provided a new way for artichoke processing.