Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea
A series of methods such as the high performance liquid chromatography and amino acid analyzer were used to study the effects of different drying temperatures (60, 75, 90 and 105 ℃) on the protein, amino acids, fatty acids and other quality components of ziziphi spinosae folium insect tea (ZSIT). Th...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060182 |
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| author | Dongyin YUAN Lixiang WEN Fen ZHANG Shuqiong OU Jiaxian CHEN Jingru PENG Yuan ZHAO Shouhui HUANG Yewei TAN |
| author_facet | Dongyin YUAN Lixiang WEN Fen ZHANG Shuqiong OU Jiaxian CHEN Jingru PENG Yuan ZHAO Shouhui HUANG Yewei TAN |
| author_sort | Dongyin YUAN |
| collection | DOAJ |
| description | A series of methods such as the high performance liquid chromatography and amino acid analyzer were used to study the effects of different drying temperatures (60, 75, 90 and 105 ℃) on the protein, amino acids, fatty acids and other quality components of ziziphi spinosae folium insect tea (ZSIT). The results showed that polyphenols and total amino acids of ZSIT dried at 90 ℃ with the highest total flavonoids and essential amino acids were significantly higher than those of other groups (P<0.05). The ZSIT dried at 105 ℃ had the highest sugar content, which was significantly higher than at 60 and 75 ℃ (P<0.05). The protein of ZSIT dried at 60 ℃ was significantly higher than those of other groups (P<0.05). The contents of water extract and fat dried at 75 ℃ were significantly higher than those of other groups (P<0.05). The ratios of essential amino acids to total amino acids and non-essential amino acids in each group that the essential amino acid index was higher than 0.95 ranged from 36.37% to 37.93% and 65.45% to 69.20%, respectively. In addition, the contents of unsaturated fatty acids and essential fatty acids of ZSIT dried at 90 ℃ were the highest, while the content of saturated fatty acids, atherogenic index, and thrombosis index were the lowest, which were 38.77%, 0.42, and 0.94, respectively. Through the principal component analysis of ZSIT quality indicators, it was found that the comprehensive score of ZSIT dried at 90 ℃ was the highest. In general, ZSIT with drying temperature of 60, 75, 90, and 105 ℃ could be used as high-quality protein resources, but drying at 90 ℃ could improve the sweetness, freshness and nutritional value of ZSIT, which was more conducive to quality formation. It was the suitable temperature for drying ZSIT, and could provide reference for the processing technology of insect tea. |
| first_indexed | 2024-04-09T15:49:16Z |
| format | Article |
| id | doaj.art-17aa849613ce4ab5b6a1f72fe6663ba7 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-09T15:49:16Z |
| publishDate | 2023-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-17aa849613ce4ab5b6a1f72fe6663ba72023-04-26T12:48:50ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-04-01448465310.13386/j.issn1002-0306.20220601822022060182-8Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect TeaDongyin YUAN0Lixiang WEN1Fen ZHANG2Shuqiong OU3Jiaxian CHEN4Jingru PENG5Yuan ZHAO6Shouhui HUANG7Yewei TAN8Guangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaGuangxi Subtropical Crops Research Institute, Nanning 530001, ChinaA series of methods such as the high performance liquid chromatography and amino acid analyzer were used to study the effects of different drying temperatures (60, 75, 90 and 105 ℃) on the protein, amino acids, fatty acids and other quality components of ziziphi spinosae folium insect tea (ZSIT). The results showed that polyphenols and total amino acids of ZSIT dried at 90 ℃ with the highest total flavonoids and essential amino acids were significantly higher than those of other groups (P<0.05). The ZSIT dried at 105 ℃ had the highest sugar content, which was significantly higher than at 60 and 75 ℃ (P<0.05). The protein of ZSIT dried at 60 ℃ was significantly higher than those of other groups (P<0.05). The contents of water extract and fat dried at 75 ℃ were significantly higher than those of other groups (P<0.05). The ratios of essential amino acids to total amino acids and non-essential amino acids in each group that the essential amino acid index was higher than 0.95 ranged from 36.37% to 37.93% and 65.45% to 69.20%, respectively. In addition, the contents of unsaturated fatty acids and essential fatty acids of ZSIT dried at 90 ℃ were the highest, while the content of saturated fatty acids, atherogenic index, and thrombosis index were the lowest, which were 38.77%, 0.42, and 0.94, respectively. Through the principal component analysis of ZSIT quality indicators, it was found that the comprehensive score of ZSIT dried at 90 ℃ was the highest. In general, ZSIT with drying temperature of 60, 75, 90, and 105 ℃ could be used as high-quality protein resources, but drying at 90 ℃ could improve the sweetness, freshness and nutritional value of ZSIT, which was more conducive to quality formation. It was the suitable temperature for drying ZSIT, and could provide reference for the processing technology of insect tea.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060182ziziphi spinosae folium insect teadrying temperaturequality componentprincipal component analysis |
| spellingShingle | Dongyin YUAN Lixiang WEN Fen ZHANG Shuqiong OU Jiaxian CHEN Jingru PENG Yuan ZHAO Shouhui HUANG Yewei TAN Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea Shipin gongye ke-ji ziziphi spinosae folium insect tea drying temperature quality component principal component analysis |
| title | Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea |
| title_full | Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea |
| title_fullStr | Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea |
| title_full_unstemmed | Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea |
| title_short | Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea |
| title_sort | effects of different drying temperature on quality components of ziziphi spinosae folium insect tea |
| topic | ziziphi spinosae folium insect tea drying temperature quality component principal component analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060182 |
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