Study On Nutritional Quality In Torreya Grandis Seeds And Their Digestion In Vitro

Torreya grandis,as an important woody oil tree species,has a long history of cultivation and consumption,with high edible and medicinal value.The research on the nutritional quality of Torreya grandis has always been the focus of attention.In this paper,from the point of view of nutritional quality,the nutritional quality of Torreya grandis seeds in different areas was analyzed,and the fuzzy mathematical evaluation model of nutritional quality was established;the effects of three processing methods,including frying,roasting and microwave,on the nutritional quality of Torreya grandis were compared;by in vitro digestion,the digestion characteristics of nutrient components of raw and thermal processed Torreya grandis seeds were studied.The main research results are as follows:The macronutrients,micronutrients and bioactive components of 62 samples of Torreya grandis seeds from 8 regions in Zhejiang Province were analyzed.The results showed that the fat content ranged from 42.17 to 55.16 g 100 g^-1,and the protein content ranged from 9.44 to15.24 g 100 g^-1,with the highest content in Keqiao District.The content of carbohydrate（soluble sugar and starch）ranged from 2.11 to 12.57 g 100 g^-1.The total content of unsaturated fatty acids is 87.62～89.67%,and the contents of oleic acid,linoleic acid and abietic acid are different in different regions.The content of essential amino acids is 34.77～52.92 mg·g^-1,the content of total amino acids is 94.29～144.62 mg·g^-1,and methionine is the first limiting amino acid of Torreya grandis.The contents ofα-vitamin E andβ-vitamin E ranged from 5.31～20.00 mg·100g^-1 and64.34 to 203.58 mg 100g^-1.The area with the highest total amount of vitamin E is Zhuji City.The contents of total phenols and total flavonoids are different in different regions,and the overall coefficient of variation is more than 80%.The order of the contents of each element is K>Mg>Ca>Na>Fe>Zn>Mn>Cu,and the element with the largest coefficient of variation is Na.A fuzzy mathematics evaluation model of Torreya grandis seeds nutrition quality was established.The nutritional quality of Torreya grandis in different regions has their own advantages.The comprehensive scores of macronutrients in Dongyang and Zhuji are higher,and the scores of micronutrients in Keqiao District and Songyang County are higher,and Pan’an County has a high comprehensive score of bioactive components.Thermal processing had little effect on the contents of fat,fatty acid and protein in Torreya grandis seeds.The content of soluble sugar in Torreya grandis seeds after frying was the highest,which was 21.37 mg g^-1,and the content of soluble sugar in Torreya grandis seeds after high temperature roasting（H-6）was the lowest,which was 7.78 mg g^-1.After frying,the starch content in Torreya grandis seeds was lower than that in raw seeds,and with the increase of roasting temperature and time,the starch content gradually decreased.The content of total amino acids increased after thermal processing,and the ratio of essential amino acids to total amino acids was lower than 37%.The content of vitamin E in Torreya grandis seeds decreased after thermal processing.With the prolongation of heating time and the increase of heating temperature,the content ofβ-vitamin E decreased,and the lowest was high temperature roasting（H-6）,with the content of 115.16 mg 100 g-1.The increase of microwave treatment time also reduced the content ofβ-vitamin E.Thermal processing increased the contents of total phenols and total flavonoids,and the contents of total phenols and total flavonoids after high temperature roasting treatment（H-6）were the highest,which were 8.06 mg g^-1 and 4.36 mg g^-1 respectively.In vitro digestion experiments of raw and thermal processed Torreya grandis seeds showed that:The degradation rate of the substrate after in vitro digestion of raw seeds was 54%,while the degradation rate of the substrate of Torreya grandis decreased after hot processing,and the degradation degree of the substrate after frying was higher than that after roasting and microwave treatment.The protein digestibility of raw seeds after digestion in gastric and gastrointestinal fluid is the highest,which is 31%and 60%respectively.The release rate of protein of Torreya grandis after frying in thermal processing is the highest,which is 49%.There is no significant difference in the release rate of soluble sugar after different hot processing treatments,and the highest release rate of starch after frying treatment is 72%.The release rate of total phenols after gastric digestion was higher than that after in gastrointestinal digestion,and the release rate of total phenols in raw seed was higher than that in thermal processed reaching 80%.The release rate of total flavonoids from fried and microwave Torreya grandis was higher in gastric digestion than in gastrointestinal digestion.After gastric digestion,the release rates of K and Mg ranged from 40%to 56%.Frying,roasting and microwave treatment increased the release rates of K,Mg and Ca;As a trace element,Mn has a high release rate,ranging from 34%to 54%.The release rate of Mn and Zn increases after thermal processing.After gastrointestinal digestion,the release rate of K ranged from 74%to 92%;After thermal processing,the release rate of Mg increased to63%;The release rate of Ca was only 19%.The release rate of Zn was the highest,ranging from55%to 75%;The release rates of Mn and Fe ranged from 35%to 54%and 31%to 46%,respectively.