不同地区黄花菜营养品质及挥发性风味成分差异分析

Analysis of Differences in Nutritional Quality and Volatile Flavor Components of Daylily from Different Regions

为明确不同地区黄花菜的品质及风味差异,以湖南衡阳市祁东县(QD)、山西大同市(DT)、甘肃庆阳市(QY)3个不同地区所产的干制黄花菜为材料,测定黄花菜的各项品质指标及风味成分。结果表明,不同地区黄花菜中,大同黄花菜的L^(*)值较低,庆阳和祁东黄花菜的a^(*)值较高;蛋白质含量以祁东黄花菜最佳,达13.96 g/100 g;大同和祁东黄花菜的粗纤维含量较高,分别为5.74%和5.79%。黄花菜的总黄酮和总多酚含量变化幅度分别在0.35%~0.49%和0.98%~1.07%之间,总黄酮含量以大同黄花菜较高,庆阳黄花菜最低;总多酚含量以祁东黄花菜较低;维生素C含量以山西大同黄花菜最高,为0.36g/100 g,湖南祁东黄花菜最低,为0.24 g/100 g。电子鼻结果表明,3个地区的黄花菜风味轮廓差异显著,主要由无机硫化物、氮氧化合物和芳香化合物差异导致。气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)结果显示,共检出73种挥发性风味物质,庆阳44种、大同30种、祁东42种,包括醛类、酮类、酯类、醇类、酸类、烯类和其他类化合物共7种,其中酮类为庆阳黄花菜中主要挥发性成分,醇类为大同和祁东黄花菜中主要挥发性成分,不同地区黄花菜在挥发性成分上差异显著。气味活性值(odor activity valule,OAV)结果显示,庆阳黄花菜共有16种挥发性风味物质的OAV≥1,主要为癸醛、α-紫罗兰酮;大同黄花菜有7种,主要为壬醛、β-紫罗兰酮;祁东黄花菜有17种,主要为2-壬烯醛、(E,E)-2,4-癸二烯醛。基于黄花菜的品质指标与挥发性成分相关性分析,发现蛋白质、多酚、类胡萝卜素均对黄花菜的挥发性风味物质具有一定的影响。综合分析说明,在营养价值方面,大同黄花菜具有较大优势,从风味角度出发,甄选出庆阳黄花菜,以期为今后黄花菜的综合利用以及黄花菜酱类、调味品类的研发提供一定的理论依据。

To clarify the differences in the quality and flavor of daylily from different regions,with dried daylily produced in three different regions of Qidong County in Hengyang City,Hunan Province,Datong City in Shanxi Province and Qingyang City in Gansu Province as the materials,the quality indexes and flavor components of daylily are determined.The results show that among the daylily from different regions,the L^(*)value of Datong daylily is lower,and the a^(*)values of Qingyang and Qidong daylily are higher.The protein content of Qidong daylily is the most,up to 13.96 g/100 g.The crude fiber content of Datong and Qidong daylily is higher,which is 5.74%and 5.79%respectively.The change range of the content of total flavonoids and total polyphenols in daylily is 0.35%~0.49%and 0.98%~1.07%respectively.The content of total flavonoids of Datong daylily is higher,and that of Qingyang daylily is the lowest.The content of total polyphenols of Qidong daylily is lower.The vitamin C content of daylily from Datong city,Shanxi Province is the highest of 0.36 g/100 g,and that of daylily from Qidong County,Hunan Province is the lowest of 0.24 g/100 g.The results of electronic nose show that the flavor profiles of daylily from the three regions are significantly different,mainly due to the differences in inorganic sulfides,nitrogen oxides and aromatic compounds.The results of gas chromatography-mass spectrometry(GC-MS)indicate that a total of 73 volatile flavor substances are detected(44 in Qingyang daylily,30 in Datong daylily and 42 in Qidong daylily respectively),including 7 types of compounds such as aldehydes,ketones,esters,alcohols,acids,alkenes and other compounds.Ketones are the dominant volatile components in Qingyang daylily,and alcohols are the dominant volatile components in Datong and Qidong daylily.The volatile components of daylily from different regions are significantly different.The results of odor activity valule(OAV)show that there are 16 volatile flavor substances with OAV≥1 in Qingyang daylily,mainly are decylaldehyde andα-ionone.There are 7 volatile flavor substances with OAV≥1 in Datong daylily,mainly are nonanaldehyde andβ-ionone.There are 17 volatile flavor substances with OAV≥1 in Qidong daylily,mainly are 2-nonenal and(E,E)-2,4-decadienal.Based on the correlation analysis between the quality indexes and volatile components of daylily,it is found that protein,polyphenols and carotenoids all have certain effects on the volatile flavor substances of daylily.Comprehensive analysis shows that Datong daylily has greater advantages in terms of nutritional value.From the perspective of flavor,Qingyang daylily is screened,in order to provide a theoretical basis for the comprehensive utilization of daylily in the future,as well as the development of daylily sauces and condiments.