嫩芽海带加工中不同工序对营养成分及矿物质的影响

Effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica

中文关键词:  盐渍嫩芽海带  加工  营养成分  矿物质  主成分分析

英文关键词:tender Laminaria japonica  processing  nutritional compositions  minerals  principal component analysis

中文摘要:

      目的 探究嫩芽海带加工过程中不同工序对营养成分及矿物质的影响。方法 本研究探究了嫩芽海带在加工过程中热烫和盐渍工序对其主要营养成分和矿物质的影响。结果 新鲜嫩芽海带的水分、粗蛋白质、膳食纤维、粗脂肪、褐藻胶、甘露醇、碘、氨基酸、锰、磷、铁和钾含量最高, 其次为热烫后的嫩芽海带, 盐渍嫩芽海带最低, 这可能是由于热烫高温和盐渍脱水加工过程使嫩芽海带中营养成分出现不同程度的损失。氨基酸组成分析表明, 新鲜嫩芽海带更符合联合国粮食及农业组织/世界卫生组织(Food and Agricultural Organization of the United Nations/World Health Organization, FAO/WHO)推荐的理想蛋白质模式。重金属含量分析表明嫩芽海带重金属元素含量均符合国内外食品安全标准规定。主成分分析结果表明, 新鲜嫩芽海带的综合得分最高, 品质最佳, 经过热烫和盐渍后新鲜嫩芽海带的综合营养品质有所下降。结论 嫩芽海带在加工过程中经热烫和盐渍后, 营养成分和矿物质均出现不同程度的损失, 本研究可为嫩芽海带今后的高值化开发利用和可持续发展提供科学依据。

英文摘要:

      Objective To investigate the effects of different processes on nutritional compositions and minerals in the processing of tender Laminaria japonica. Methods In this paper, the effects of blanching and salting processes on the main nutritional compositions and minerals of tender Laminaria japonica during processing were studied. Results The content of water, crude protein, dietary fiber, crude fat, alginate, mannitol, iodine, amino acids, manganese, phosphorus, iron, and potassium in fresh tender Laminaria japonica were the highest, followed by blanched tender Laminaria japonica, and the lowest was salted tender Laminaria japonica, which might be due to the high temperature of blanching and the dehydration process of salting, resulting in varying degrees of loss of nutrients in tender Laminaria japonica. Amino acid composition analysis showed that fresh tender Laminaria japonica was more in line with the ideal protein pattern recommended by Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO). Heavy metal content analysis showed that the content of heavy metal elements in tender Laminaria japonica met the food safety standards at home and abroad. The results of principal component analysis showed that the comprehensive scores of fresh tender Laminaria japonica was the highest and the quality was the best. After blanching and salting, the comprehensive nutritional quality of fresh tender Laminaria japonica decreased. Conclusion During the processing of tender Laminaria japonica, nutritional compositions and minerals are lost to varying degrees after blanching and salting. This study can provide a scientific basis for the high-value development, utilization, and sustainable development of tender Laminaria japonica in the future.