YANG Chunxia,SHAN Qiaoling,HUI Fang.Evaluation of Pulping Quality and Analysis of Amino Acid Flavor Characteristics of Wolfberry Puree[J].HEILONGJIANG AGRICULTURAL SCIENCES,2024,(02):57-63.[doi:10.11942/j.issn1002-2767.2024.02.0057]
枸杞原浆品质评价及氨基酸呈味特征分析
- Title:
- Evaluation of Pulping Quality and Analysis of Amino Acid Flavor Characteristics of Wolfberry Puree
- 文章编号:
- 10
- Keywords:
- wolfberry puree; quality evaluation; amino acid nutritional value; characteristic of taste; principal component analysis
- 文献标志码:
- A
- 摘要:
- 为提高枸杞利用率，促进枸杞产品精深加工，测定了枸杞原浆营养品质指标可溶性糖、可滴定酸、可溶性固形物、枸杞多糖、甜菜碱、黄酮、总酚及氨基酸含量并进行主成分分析和综合评价，采用氨基酸评分法（AAS）、化学评分（CS）、氨基酸比值系数（RC）、氨基酸比值系数分（SRC）评价枸杞原浆的氨基酸营养价值，采用味道强度值（TAV）评价氨基酸呈味特征。结果表明，影响枸杞原浆的主要营养成分是氨基酸、可溶性固形物、可滴定酸，主要活性成分是枸杞多糖、黄酮和总酚。品牌1的AAS、CS、RC、SRC值评分最高，氨基酸营养价值最高。品牌2的AAS、CS、RC、SRC值分别为8.200，30.200，0.328和54.300，必需氨基酸含量均衡。Cys为第一限制性氨基酸。呈味氨基酸组分特征差异明显，Ala、Val、Arg、Asp、Glu对枸杞原浆呈味有显著贡献，以鲜味氨基酸Asp、Glu贡献最大，苦味氨基酸Val、Arg次之，体现了枸杞原浆鲜甜味夹杂苦味的口感特征。品牌2的鲜味突出、品牌1的甜味和苦味和芳香味突出。
- Abstract:
- In order to improve the utilization rate of goji berries and promote the deep processing of wolf berry products， the nutritional quality components of soluble sugar， titrable acid， soluble solid， wolfberry barbary polysaccharide， betaine， flavonoids， total phenols and amino acids were determined. And the principal component analysis was used to compare and distinguish and comprehensive evaluation them. The results showed that the main nutrients affecting of wolfberry puree were amino acid， soluble solid， titrable acid， and the main active components were wolfberry polysaccharide， flavonoid and total phenol. Amino acid nutritional value of wolfberry puree was evaluated by amino acid score， chemical score， amino acid ratio coefficient and amino acid ratio coefficient score. The Brand 1 had the highest scores of AAS， CS， RC and SRC values with the highest nutritional value. The values of AAS， CS， RC and SRC of Brand 2 were 8.200， 30.200， 0.328 and 54.300， respectively， and the content of essential amino acids was balanced. Cys was the first limiting amino acid. The flavor characteristics were evaluated by flavor strength value. The results showed that the characteristics of flavorful amino acids were significantly different. The taste characteristics of fresh sweet mixed bitter of wolfberry puree were mainly contributed by umami amino acids Asp and Glu， followed by bitter amino acids Val and Arg. The umami flavor of Brand 2 was prominent. And the sweet, bitter and aromatic flavor of Brand 1 were prominent.
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备注/Memo
收稿日期：2023-08-05