林宝妹 邱珊莲 郑开斌

摘 要：为筛选蚕豆最佳的干燥方式，以蚕豆为研究对象，研究热风干燥和真空冷冻干燥两种不同干燥方式对其基本营养成分和氨基酸品质的影响，并采用氨基酸比值系数法评价其营养价值。结果表明：真空冷冻干燥蚕豆、蛋白质、脂肪和粗纤维含量极显著低于热风干燥蚕豆（P<0.01），淀粉和灰分含量无显著差异（P>0.05），氨基酸总量极显著高于热风干燥蚕豆（P<0.01）;两种不同方式干燥的蚕豆都含有17种氨基酸，包括7种人体必需氨基酸，第一限制氨基酸均为蛋氨酸和半胱氨酸，热风干燥蚕豆的SRC值和EAAI值高于真空冷冻干燥，即热风干燥蚕豆的氨基酸组成比例更接近FAO/WHO标准模式谱，营养价值更高。蚕豆采用热风干燥有利于营养成分保留，且氨基酸品质更佳。

关键词：蚕豆;干燥方式;营养成分;氨基酸评价

中图分类号：S 643.6   文献标志码：A   文章编号：0253-2301（2021）06-0052-06

DOI： 10.13651/j.cnki.fjnykj.2021.06.009

Abstract： In order to select the best drying method of Vicia faba， the effects of two different drying methods including the hot-air drying and the vacuum freezing drying on the basic  nutrients and the quality of amino acid of Vicia faba were studied. And the nutritional value was evaluated by using the score of ratio coefficient of amino acid （SRCAA）. The results showed that the protein， fat and crude fiber contents of broad bean dried with the vacuum freezing drying were extremely significant lower than those of Vicia faba dried with the hot-air drying （P<0.01）， while the starch and ash contents had no significant differences （P>0.05）. And the total amino acid content was extremely significant higher than that of Vicia faba dried with the hot-air drying （P<0.01）. Vicia faba dried with the two different drying methods both contained 17 kinds of amino acids， including 7 kinds of essential amino acids. And the first limiting amino acids were both methionine and cysteine. The SRC value and EAAI value of Vicia faba dried with the hot-air drying were higher than those of Vicia faba dried with the vacuum freezing drying， showing that the composition ratio of amino acids in Vicia faba dried with the hot-air drying was closer to the FAO/WHO standard pattern spectrum， and the nutritional value was higher. It was beneficial for the retention of nutrients in Vicia faba dried with the hot-air drying and the quality of amino acids would be better.

Key words： Vicia faba; Drying method; Nutrient; Amino acid evaluation

蚕豆Vicia faba Linn为豆科野豌豆属一年生草本植物，又名胡豆、扁豆、罗汉豆，在欧洲、非洲、亚洲等地区广泛种植[1-2]。蚕豆含有多种营养成分，如蛋白质、糖类、膳食纤维、维生素和矿物质等，其中蛋白质含量达27.00%～34.00%，与动物蛋白含有胆固醇不同，蚕豆中只含有豆固醇，可避免摄入过多的胆固醇而有利于健康，是一种重要的植物蛋白资源[1-3]。但是蚕豆中也含有多种抗营养因子如单宁、凝集素、植酸、低聚糖和消化酶（胰蛋白酶、糜蛋白酶和α-淀粉酶）抑制剂等，这些抗营养因子会影响人体及动物对蚕豆营养物质的消化吸收而降低其营养价值[4]。目前，降低或者消除抗营养因子含量的方法主要有进行发芽处理可降低抗营养因子的整体水平;进行高温处理可破坏缩合单宁结构，降低消化酶抑制剂活性;进行生料发酵也可破坏部分消化酶[5]。蚕豆经过抗营养因子降低或消除手段后便可进一步加工利用。常见的蚕豆加工产品以蚕豆干制品为主，利用形式主要为蚕豆完整籽粒如蚕豆罐头、膨化蚕豆、五香豆、怪味蚕豆等，这些均为市场上流通较多的加工制品[3]。……