首頁(yè) 資訊黃花菜的活性成分、生物活性及加工技術(shù)研究進(jìn)展

黃花菜的活性成分、生物活性及加工技術(shù)研究進(jìn)展

來(lái)源：泰然健康網(wǎng) 時(shí)間：2024年12月15日 07:44

摘要: 黃花菜是一種富含各類營(yíng)養(yǎng)物質(zhì)的優(yōu)質(zhì)食品原料，具有良好的研究前景與潛在的應(yīng)用價(jià)值。本文對(duì)黃花菜中主要營(yíng)養(yǎng)成分進(jìn)行了總結(jié)，發(fā)現(xiàn)干黃花菜是低脂高蛋白礦物質(zhì)豐富的健康食品。此外，由于活性成分的存在使得黃花菜具有多種有益于人體健康的生物活性。在此基礎(chǔ)上對(duì)黃花菜的貯藏保鮮與干制技術(shù)進(jìn)行概述，指出可以通過(guò)鮮黃花菜的預(yù)處理和干黃花菜的干制及包裝來(lái)提升黃花菜品質(zhì)。最后介紹了黃花菜目前在食品相關(guān)行業(yè)中的應(yīng)用與研究方向，以期為黃花菜生物活性成分的研究、貯藏加工技術(shù)、相關(guān)功能食品的開(kāi)發(fā)和在其他行業(yè)領(lǐng)域的應(yīng)用提供理論基礎(chǔ)。

Abstract: As an excellent food raw material with abundant nutrients, daylily (Hemerocallis citrina Baroni) exhibits promising research and application potential. This article summarizes the major nutrients of daylily and finds that dry daylily is a healthy food with low fat, high protein and rich minerals. In addition, due to the bioactive components, daylily has a variety of biological activities beneficial to human health. On this basis, it also reviews the fresh-keeping storage and drying technologies of daylily, and it indicates that the quality of daylily could be improved via the pretreatment of fresh daylily and the drying and packaging of dry daylily. Finally, it introduces the applications and research direction of daylily in the food industry. This review will provide theoretical basis for the research of bioactive components in daylily, preservation and processing technologies, developments of related functional foods, and other industry applications.

圖 1 黃花菜相關(guān)產(chǎn)品專利

Figure 1. Patents of daylily-related products

表 1 黃花菜和其他蔬菜中各營(yíng)養(yǎng)素含量

Table 1 The nutrients contents of daylily and other vegetables

類別黃花菜（鮮）[6-7]黃花菜（脫水）[6]百合（鮮）[7]百合（脫水）[7]蘆筍（綠）[7]蘆筍（紫）[7] 水分（g/100 g）82.311.856.79.993.393.1碳水化合物（g/100 g）11.660.138.859.13.33.4蛋白質(zhì)（g/100 g）2.914.13.28.12.62.7脂肪（g/100 g）1.40.40.10.10.10.2粗纖維（g/100 g）1.56.71.71.7/1.3鈣（mg/100 g）73.0463.01129913磷（mg/100 g）69.0173.061725149鐵（mg/100 g）1.416.51.05.01.40.4胡蘿卜素（mg/100 g）1.173.44//22.7 注：“/”代表無(wú)。

表 2 鮮黃花保鮮技術(shù)

Table 2 Fresh-keeping technologies of fresh daylily

序號(hào)處理方式保鮮效果發(fā)表時(shí)間 1平均花重2.2～2.6 g，平均花長(zhǎng)11.0～12.5 cm的鮮黃花，2 ℃環(huán)境中，使用還原鐵粉作吸氧劑、6-BA作保鮮劑處理28 d后仍有商品價(jià)值2003年[46]2鮮黃花采后在21～35、21～23、0～1 ℃這3種溫度下不同包裝
方式（扎口、真空）貯藏0～1 ℃貯藏時(shí)，保鮮效果最好；扎口包裝與真空包裝的黃花，
采后20 d的好花率分別為99.73%與100%，采后30 d時(shí)
分別為99.47%與97.11%2006年[47]3鮮黃花通過(guò)人工分裝、機(jī)械抽真空后，用60Coγ射線
輻照處理低劑量輻照黃花保鮮效果優(yōu)于高劑量輻照；低劑量輻照加
低溫貯存，保鮮效果優(yōu)于常溫貯存2008年[48]4甘草、金銀花、紫蘇和丁香4種中草藥的復(fù)配提取液噴霧處理黃花保鮮期達(dá)到5 d2010年[49]5在0～1 ℃下，對(duì)黃花采用聚乙烯（PE）薄膜與簡(jiǎn)單氣調(diào)（MA），
以不同CO2濃度作為通風(fēng)指標(biāo)的保鮮效果PE：袋內(nèi)CO2濃度14%～16%時(shí)保鮮效果較好，貯藏30 d其
好花率為94.34%，40 d時(shí)為81.94%；
MA：袋內(nèi)CO2濃度22%～24%時(shí)保鮮效果較好，黃花貯藏
40 d時(shí)其好花率為99.85%，50 d時(shí)為86.32%2010年[50]6不同濃度1-MCP處理對(duì)室溫下塑料袋扎口包裝貯藏1-MCP濃度為250 μL/L時(shí)，保鮮效果最好，可延長(zhǎng)黃花的
保鮮期至7 d2012年[51]7丁香提取液和食品保鮮劑協(xié)同丁香提取液浸泡黃花1 min，
塑料袋（PVC）包裝于室溫下貯藏食品保鮮劑協(xié)同丁香提取液預(yù)處理黃花的保鮮效果顯著，
保鮮期達(dá)到6 d2012年[52]8在0~2 ℃貯藏條件下，4種厚度的PE袋（5.40、12.75、15.55、
32.70 μm）以及帶孔PE袋（5.40 μm）五種不同包裝方式處理厚度為32.70 μm聚乙烯袋能顯著延緩采后黃花葉綠素的
降解以及pH的下降,延長(zhǎng)其貯藏保鮮期2015年[53]9采用殼聚糖處理結(jié)合納米包裝對(duì)黃花進(jìn)行保鮮在4±0.5 ℃、相對(duì)濕度75%～80%的環(huán)境中貯藏18 d后，
好花率在90%以上2016年[54]10在25±1 ℃環(huán)境中，以PE薄膜為對(duì)照，用不同厚度聚乳酸
（PLA）薄膜對(duì)鮮黃花進(jìn)行氣調(diào)保鮮處理PLA薄膜可延長(zhǎng)黃花的保鮮期至10 d，厚度為25 μm時(shí)保鮮
效果最好；而PE薄膜僅能貯藏6 d2017年[55]11在5 ℃下貯藏5 d，或50 ℃熱風(fēng)加熱5 min，然后在置于
20 ℃下貯藏5 d冷熱處理保持了黃花切花的感官品質(zhì)，貯藏4 d內(nèi)可以減少
褐變，延緩鮮黃花衰老2018年[56]12用1、2、3 mmol/L乙酰水楊酸（ASA）處理黃花，保鮮袋
包裝室溫（25 ℃，RH=50%）貯藏2 mmol/L的ASA處理保鮮效果最佳，可使黃花的保鮮
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