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Mentha) Genties Augalų Cheminės Sudėties Ir Fizikinių Savybių Pokyčiai Perdirbimo Metu

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Mentha) Genties Augalų Cheminės Sudėties Ir Fizikinių Savybių Pokyčiai Perdirbimo Metu ALEKSANDRO STULGINSKIO UNIVERSITETAS AGRONOMIJOS FAKULTETAS Žemės ūkio ir maisto mokslų institutas Aloyzas Velička MĖTA (MENTHA) GENTIES AUGALŲ CHEMINĖS SUDĖTIES IR FIZIKINIŲ SAVYBIŲ POKYČIAI PERDIRBIMO METU Magistro baigiamasis darbas Studijų sritis: Biomedicinos mokslai Studijų kryptis: Maisto studijos Studijų programa: Augalinių maisto žaliavų kokybė ir sauga Akademija, 2016 Magistro baigiamojo darbo valstybinė kvalifikacinė komisija: (Patvirtinta Rektoriaus įsakymu Nr.142 -PA) Agronomijos fakulteto studentų baigiamųjų darbų vertinimo komisijos įvertinimas: Pirmininkas: Lietuvos agrarinių ir miškų mokslų centro Biochemijos ir technologijos laboratorijos vedėjas prof. Pranas Viškelis (mokslininkas) Nariai: Žemės ūkio ir maisto mokslų instituto profesorius habil. dr. Vidmantas Stanys (mokslininkas) Agronomijos fakulteto Biologijos ir augalų biotechnologijos instituto docentas dr. Aurimas Krasauskas (mokslininkas). Žemės ūkio ir maisto mokslų instituto docentė dr. Aurelija Paulauskienė (mokslininkas). Žemės ūkio ir maisto mokslų instituto direktorė, profesorė dr. Elvyra Jarienė (mokslininkas). AB „Kauno grūdai“ technologijų ir produktų vystymo direktorė dr. Tatjana Tranavičienė (socialinis partneris – praktikas). Vadovas doc. dr. Živilė Tarasevičienė, Žemės ūkio ir maisto mokslų institutas Recenzentas doc. dr. Jurgita Kulaitienė, Žemės ūkio ir maisto mokslų institutas Oponentas lekt. dr. Ramunė Masienė, Biologijos ir augalų biotechnologijos institutas 2 Velička, A. Mėta (Mentha) genties augalų cheminės sudėties ir fizinių savybių pokyčiai perdirbimo metu. Augalinių maisto žaliavų kokybės ir saugos magistro studijų baigiamasis darbas / Vadovė doc. dr. Ž. Tarasevičienė, Aleksandro Stulginskio universitetas. – Akademija, 2016, 50 p.: 11pav., 9 lentelės, 104 šaltiniai. SANTRAUKA Magistratūros studijų baigiamąjame darbe pateikiama perdirbimo būdų įtaka Mėta (Mentha) genties augalų cheminei sudėčiai ir fizikiniams rodikliams. Darbo objektas – ˈMarokinėˈ (Mentha spicata var. crispa), Šveicariška (Mentha spicata var. 'Swiss'), Obuolinė (Mentha suavolens Ehrh.), Imbierinė (Mentha x gracilis Sole. Syn. Mentha x gentilis L.), Ledinė (Mentha x piperita 'Glacialis') mėtos. Darbo tikslas – įvertinti Mėta (Mentha) genties augalų cheminės sudėties ir fizikinius pokyčius perdirbimo metu. Darbo uždaviniai: 1. Įvertinti Mėta (Mentha) genties augalų skirtingų dalių cheminės sudėties ir fizinių rodiklių pokyčius džiovinimo ir liofilizavimo metu. 2. Nustatyti Mėta (Mentha) genties augalų lapuose susikaupusių eterinių aliejų kiekį. Tyrimo metodai: Mėtos džiovintos 30°C temperatūroje ir liofilizuotos -60°C temperatūroje 24 h. Standartiniais metodais įvertinti cheminės sudėties ir fizikinių rodiklių pokyčiai: sausųjų medžiagų, tirpių sausųjų medžiagų, žalios ląstelienos, žalių pelenų, vitamino C, fotosintetinių junginių kiekis. Spalvos koordinatės nustatytos spalvos analizatoriumi Colorflex (HunterLab, Usa). Šviesos atspindžio režimu matuoti parametrai L*, a*, b*. Eterinis aliejus išskirtas hidrodistiliacijos metodu, naudojant Clevenger tipo aparatą. Darbo rezultatai: Didesnis kiekis fotosintetiniu pigmentų, vitamino C, sausųjų medžiagų randamas, džiovintuose ir liofilizuotuose mėtų lapuose bei stiebuose. Vertinant perdirbimo būdus sausųjų medžiagų kiekis ˈObuolinėjeˈ liofilizuotoje mėtoje sumažėjo – 7,14 %, kitose veislėse išliko toks pats kaip džiovintose. Esminių skirtumų tarp perdirbimo būdų chlorofilo a ir karotenoidų kiekio nėra, chlorofilo b kiekis liofilizuotų mėtų lapuose neženkliai padidėjo ˈLedinėjeˈ, ˈObuolinėjeˈ, ˈImbierinėjeˈ mėtose, o ˈŠveicariškojeˈ ir ˈMarokinėjeˈ sumažėjo 1,03 – 1,07 karto. Džiovintos mėtos stiebuose chlorofilo a kiekis daugiausiai padidėjo ˈŠveicariškojeˈ, o Marokinėje ir Šviesiausios lyginant perdirbimo būdus buvo liofilizuotos mėtos. Eterinių aliejų kiekis didesnis išgaunamas iš liofilizuotų ir džiovintų mėtų, tarp perdirbimo būdų ir eterinių aliejų kiekio esminių 3 skirtumų nenustatyta ˈŠveicariškosˈveislės liofilizuotos mėtos lapuose eterinių aliejų kiekis padidėjo – 0,79 %. Reikšminiai žodžiai: mėta (Mentha), džiovinimas, liofilizavimas, kokybiniai rodikliai. 4 Velička, A. The chemical composition and physical properties of mint (Mentha) genus during processing. Masterˈs thesis of Quality and Safety of Food Plant Raw Materials/ Scientific advisor Doc. Dr. Ž. Tarasevičienė, Aleksandras Stulginskis University. – Akademija, 2016, 50 pages: 11 figures, 9 tables. References: 104 titles. SUMMARY Object of the research: the five species of mint (Mentha) genus: ˈMaroccanˈ (Mentha spicata var. crispa), ˈSwissˈ(Mentha spicata var. 'Swissˈ), ˈAppleˈ (Mentha suavolens Ehrh.),ˈGingerˈ (Mentha x gracilis Sole. Syn. Mentha x gentilis L.), ˈIceˈ (Mentha x piperita „ ˈGlacialis') Aim of the research: to investigate the chemical composition and physical properties of mint (Mentha) genus during processing Objectives of the research: 1. To investigate the chemical composition and physical properties in different parts of plant of dried and lyophilized mint 2. Determine the essential oil content in leaves of mint (Mentha) genus plant. Research methods: the chemical composition and physical properties in different parts of plant was evaluated by means of standart method application: dry matter, dry soluble solids, crude ash, crude fiber, ascorbic acid ( percent in dry matter), photosynthetic pigments (mg 100 g -1), color coordinates – color analyzer COLORFLEX (HunterLab, Usa) Light reflection mode measurement of parameters L*, a*, b*. The essential oil was extracted by hydro distilation method using a Clevenger type apparatus. Research results: Bigger amount of photosynthetic pigments, vitamin C and dry materials are found in dried and lyophillised leaves and stems of mint. Evaluating the methods of proccesing, quantity of dried matters in leaves remains the same except for ˈAppleˈ mint which decreased by 7,14%. Main differences between reproduction methods of chlorophyll a and carotenoids quantity don’t exist. Quantity of chlorophyll b in lyophillised mint leaves slightly increased in ice, ˈAppleˈ and ˈGinger ˈmint leaves. ˈSwissˈ and ˈMaroccoˈ mint leaves decreased by 1,03 – 1,07. In dried mint footstalks a quantity of chlorophyll a mostly increased for Swiss mint. ˈMaroccoˈ and ˈAppleˈ decreased, chlorophyll b increased in all the species, quality of carotenoids didn’t change, quantity of dried matters increases 3 – 4 times lyophillising and drying mints. The brightest mints, comparing methods of proccesing were lyophillised mints. Bigger quantity of essential oils is produced from 5 lyophillised and dried mints. Between methods of reproduction basic differences were not found. Swiss mint leaves have increased amount of essential oils by 0,79%. Key words: mint (Mentha), processing methods, qualitative indicators 6 TURINYS LENTELIŲ IR PAVEIKSLŲ SĄRAŠAS ........................................................................................... 8 ĮVADAS .............................................................................................................................................. 9 1. LITERATŪROS ANALIZĖ ......................................................................................................... 10 1.1. Mentha genties augalų botaninis apibūdinimas, paplitimas Lietuvoje ir pasaulyje ............... 10 1.2. Mėtų cheminė sudėtis ir farmakologinės savybės .................................................................. 13 1.3. Mėtų perdirbimo būdai ........................................................................................................... 17 2. TYRIMŲ METODAI IR SĄLYGOS ........................................................................................... 22 2.1. Tyrimų objektas ...................................................................................................................... 22 2.2. Tyrimų metodai ....................................................................................................................... 25 2.3. Duomenų matematinis - statistinis įvertinimas ....................................................................... 27 3. DARBO REZULTATAI ............................................................................................................... 28 3.1. Cheminės sudėties pokyčiai mėtų perdirbimo metu ............................................................... 28 3.1.1 Eterinių aliejų išeiga skirtingose mėtų augalo dalyse ....................................................... 28 3.1.2. Sausųjų ir tirpių sausųjų medžiagų kiekis ........................................................................ 29 3.1.3. Fotosintetinių pigmentų kiekis mėtose ............................................................................. 31 3.1.4. Žalios ląstelienos ir žalių pelenų kiekis............................................................................ 33 3.1.5 Vitamino C kiekis.............................................................................................................. 36 3.2 Fizikinių savybių pokyčiai perdirbtose mėtose ....................................................................... 36 3.2.1 Spalvos pokyčiai perdirbtose mėtose ................................................................................ 36 IŠVADOS .......................................................................................................................................... 39 LITERATŪROS SĄRAŠAS ............................................................................................................. 41 DARBO APROBACIJA IR
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