热处理对长子根的成分的影响
Justyna Zagórska1, Wirginia Kukula-Koch2, Marcin Czop3
1Department of Food and Nutrition, Medical University of Lublin, 4a Chodzki Str., 20-093 Lublin, Poland.
Foods (Basel, Switzerland)
|August 26, 2023
概括
煮黄根茎10分钟最好保存黄素含量和抗氧化活性. 这种传统的热处理方法优于微波加热或炸来保持黄的保存.
科学领域:
- 植物化学 植物化学
- 食品科学 食品科学 食品科学
- 自然产品 化学 化学
背景情况:
- 黄 (Curcuma longa) 是一种富含生物活性黄素的植物,主要用于食品和制药.
- 热处理显著改变黄根茎的化学成分和特性.
- 了解不同热处理对黄素和抗氧化活性的影响对于工业应用至关重要.
研究的目的:
- 研究各种热处理方法 (微波,沸,炸) 对黄根茎的影响.
- 为了比较加工时间和类型对胺含量和抗氧化能力的影响.
- 确定最佳的热处理方法,以保持黄的活性化合物和有益性质.
主要方法:
- 在受控条件下,黄根茎样本经过微波加热,沸和炸.
- 使用高性能液态染色学 (HPLC) 和液态染色学-质谱学 (LC-MS) 来量化胺含量.
- 抗氧化剂活性通过光谱测量方法进行评估,包括DPPH (2,2-二-1-皮克里利水) 和TPC (全含量) 试验.
主要成果:
- 在所有加工的黄样本中,黄素被确定为主要的黄素.
- 热处理的类型和持续时间与胺类型和抗氧化活性的变化有显著的相关性.
- 与其他方法相比,10分钟沸的黄产生了最高的黄素含量 (204毫克/克) 和优越的抗氧化活性.
结论:
- 传统的10分钟沸是最有效的热处理方法,可以最大限度地提高黄中的氨酸含量和抗氧化特性.
- 微波加热和油炸导致活性化合物的更大降解和减少抗氧化能力.
- 研究结果为优化食品和制药行业的黄加工提供了宝贵的见解.
更多相关视频
07:36Analysis of Raw and Processed Cyperi Rhizoma Samples Using Liquid Chromatography-Tandem Mass Spectrometry in Rats with Primary Dysmenorrhea
Published on: December 23, 2022
1.5K
09:16Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
Published on: May 12, 2023
1.2K
相关概念视频
01:23Physical Methods for Controlling Microbial Growth: Temperature
49
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
49
01:16Thermal Sigmatropic Reactions: Overview
2.1K
Sigmatropic rearrangements are a class of pericyclic reactions in which a σ bond migrates from one part of a π system to another. These are intramolecular rearrangements where the total number of σ and π bonds remain unchanged.
Sigmatropic shifts are classified based on an order term [i, j ], where i and j indicate the number of atoms across which each end of the σ bond migrates. Below are examples of a [3,3] sigmatropic shift in...
Sigmatropic shifts are classified based on an order term [i, j ], where i and j indicate the number of atoms across which each end of the σ bond migrates. Below are examples of a [3,3] sigmatropic shift in...
2.1K