龙眼干加工过程氨基酸的动态变化

Dynamics of Amino Acids in Arillus Longan During Drying Process

摘要: 采用氨基酸全自动分析仪测定龙眼干加工过程中氨基酸的含量, 对氨基酸水平和组成进行分析。结果表明, 龙眼干不同加工时期的总氨基酸和游离氨基酸含量均不同程度下降, 龙眼干制完成后的降幅分别达到64.30%和71.03%, 但是药效氨基酸占总氨基酸的比值却略有升高, 鲜味氨基酸占游离氨基酸的比值也略有上升, 这说明龙眼干的药用价值在加工过程中不但没有降低, 而且还有所提高。因此, 龙眼干是一种药食两用的滋补品。

Abstract: To evaluate the economic value of dried longan, the contents of amino acids constituent during heating process were determined by amino acid analyzer.The results showed that total amino acids and free amino acids contents were remarkably decreased during the different drying processes, declining by 64.30% and 71.03% respectively, but the ratios of efficacious amino acids to total amino acids and of umami-related amino acids to free amino acids were slightly elevated, which suggested that the medical value of dried longan was not decreased rather improved a little.Therefore, dried longan was a kind of medicine and food supplements.