Taking Omphisa fuscidentalis,bee pupae,grasshopper and silkworm pupae as research ob-jects,three processing methods of baking,frying and boiling were adopt respectively,and the unproc-essed insects were used as the control.The nutrient content and antioxidant activity of insects treated with different processing methods before and after simulated digestion in vitro were compared and analyzed.The results showed that compared with before simulated digestion,the polyphenol content of Omphisa fus-cidentalis treated with baking and boiling,bee pupae and grasshoppers treated with frying,baking and boiling were all increased after simulated digestion.The flavonoid content of the four edible insects were not lower than that before digestion,and the peptide content was also increased.The results of the antiox-idant test showed that after simulated digestion,Omphisa fuscidentalis,bee pupae,grasshoppers treated with baking,and silkworm pupae treated with frying had the highest comprehensive index of antioxidant activity,indicating that baking and frying were the more suitable methods for processing edible insects a-mong the three processing methods.
维普
万方数据
