温度贮藏对葱叶化学性质的影响

D. Kumalasari, Supriyadi Supriyadi, A. Ningrum
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引用次数: 0

摘要

韭菜(Allium chinense G Don)被广泛用作烹饪中的调味品,因为它含有有助于味道的氨基酸。Lokio在物理和化学储存过程中容易损坏,影响其质量。本研究旨在确定洛基叶在贮藏过程中的化学变化。这项研究采用了一个随机设计组,共有3种温度处理,即室温(30⁰C) ,空调(20⁰C) ,和冰箱(10⁰C) 。使用数字秤测试重量损失,使用色度计测试颜色,使用热重分析测试水含量,使用索氏法测试脂肪,使用凯氏定氮法测试蛋白质,使用马弗炉测试灰分。还原糖使用DNS方法进行测试,氨基酸使用HPLC进行测试,挥发性化合物使用GC MS Headspace进行测试。如果处理有显著差异(p<0.05),则使用ANOVA分析数据,然后继续使用Duncan检验。在室温处理中,最佳处理为储存2天,AC储存4天,冰箱温度储存14天。在每个储存温度的所有最佳处理中,在使用AC温度(20⁰C) 持续4天。处理发现,Lokio的水分含量为92.247%,脂肪含量为2.47%,蛋白质含量为19.05%,灰分含量为14.20%,碳水化合物含量为64.28%,还原糖含量为11.24mg/ml。总贮藏物中挥发性化合物的含量主要为三甲基硫醚,谷氨酸是洛基叶中含量最多的氨基酸。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Temperature Storage on Chemical Properties of Lokio Leaves (Allium chinense G Don)
Lokio (Allium chinense G Don) is widely used as seasoning in cooking because it contains amino acids that contribute to taste. Lokio is easily damaged during physical and chemical storage, affecting its quality. The study aims to determine the chemical changes of lokio leaves during storage. This study used a randomized design group with 3 temperature treatments, namely room temperature (30 ⁰C), air conditioning (20 ⁰C), and refrigerator (10 ⁰C). Weight loss was tested using a digital scale, color was tested using a chromameter, water content was tested using thermogravimetry, fat using Soxhlet, protein using Kjeldal, and ash using a muffle furnace. Reducing sugars were tested using the DNS method, amino acids using HPLC, and volatile compounds using GC MS Headspace. The data was analyzed using ANOVA then continued with Duncan test if the treatment has a significant difference (p < 0.05). In the room temperature treatment, the best treatment was obtained for 2 days of storage, AC storage for 4 days, and refrigerator temperature for 14 days of storage. Of all the best treatments for each storage temperature, the best treatment was obtained in the storage treatment using AC temperature (20 ⁰C) for 4 days. The treatment found that Lokio has a water content of 92.247%, fat of 2.47%, protein of 19.05%, ash of 14.20%, carbohydrates of 64.28%, and reducing sugar of 11.24 mg/ml. The major volatile compound content of the total storage is trimethyl sulfide and glutamic acid is the most amino acid in lokio leaves.
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