Effect of frying process on nutritional value of protein amino acids and volatile substances in Atractylodes macrocephala seeds
To provide theoretical support for comprehensive resource utilization of Atractylodes macrocephala,this study ana-lyzed and evaluated the nutritional value of protein amino acids and flavor components of A.macrocephala seeds before and af-ter frying.The soluble protein,amino acids,and volatile components were determined through an automatic amino acid analy-zer,ultraviolet-visible spectrophotometer,and gas chromatography-mass spectrometry(GC-MS);the target volatile compounds were postulated by searching NIST spectral library.The amino acid content in A.macrocephala seeds was diverse,with 17 ami-no acids present in both raw and fried seeds,accounting for 5.29％and 5.90％of the total content of amino acid,respective-ly;the ratios of sweet and fresh amino acids to bitter amino acids were 1.98 and 1.95 in raw and fried samples,respectively.The nutritional value of soluble protein was high,with the ratios of essential amino acids to total amino acids and essential a-mino acids to non-essential amino acids being close to the ideal protein standard,with coefficient values of 80.41 and 77.76,respectively,and essential amino acid index values approaching 1.The volatile aroma components were abundant,with 40 vol-atile components including 12 common components in both raw and fried seeds,with 15 unique components in raw sample and 37 unique components in fried sample;terpenoids were the main components,with D-limonene as the representative monoter-pene accounting for a large proportion.Frying process could increase the content of medicinal amino acids,essential amino acids,and flavoring amino acids in A.macrocephala seeds,thereby improving protein nutritional value and promoting the rich-ness and diversity of volatile components.As a non-medicinal part of A.macrocephala,both raw and fried seeds have high edi-ble value,and frying process can further improve taste and enhance flavor.Thus,this study can provide theoretical basis for the resource utilization of non-medicinal parts of A.macrocephala and the development of high-value products.
Atractylodes macrocephala seedsamino acid compositionprotein nutritional valuevolatile ingredientnon-medic-inal part
万方数据
维普
