NATURAL PRODUCT RESEARCH AND DEVELOPMENT ›› 2024, Vol. 36 ›› Issue (7): 1207-1214. doi: 10.16333/j.1001-6880.2024.7.013

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Effect of frying process on nutritional value of protein amino acids and volatile substances in Atractylodes macrocephala seeds

NIE Guang1,2,ZHANG Rui-yin1,CHEN Miao-fen3,TANG Qi1,2,LU Ying1,2,LI Hai-tao1,LI Yi4,ZHENG Ya-jie1,2*   

  1. 1College of Horticulture,Hunan Agricultural University;2National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University;3College of Veterinary Medicine,Hunan Agricultural University,Changsha 410128,China;4Hunan Suiwuzhe Agricultural Science and Technology Development Co.,Ltd.,Pingjiang 410400,China
  • Online:2024-07-28 Published:2024-07-26

Abstract:

To provide theoretical support for comprehensive resource utilization of Atractylodes macrocephala,this study analyzed and evaluated the nutritional value of protein amino acids and flavor components of A. macrocephala seeds before and after frying.The soluble protein,amino acids,and volatile components were determined through an automatic amino acid analyzer,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 amino acids present in both raw and fried seeds,accounting for 5.29% and 5.90% of the total content of amino acid,respectively;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 amino 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 volatile 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 monoterpene 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 richness and diversity of volatile components.As a non-medicinal part of  A. macrocephala,both raw and fried seeds have high edible 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.

Key words: Atractylodes macrocephala seeds, amino acid composition, protein nutritional value, volatile ingredient, non-medicinal part

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