方法 保存异基酸盐和降低玻尿酸在布拉西卡蔬菜中的
Thanaporn Panduang1, Pakkapong Phucharoenrak2, Weeraya Karnpanit3
1Master of Science Program in Toxicology and Nutrition for Food Safety, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand.
Foods (Basel, Switzerland)
|October 14, 2023
概括
优化布拉西卡蔬菜 (如白菜和开心菜) 的方法可以减少有害的戈特林,同时保留有益的异硫酸盐 (ITC). 蒸白菜和菜提供了有效的家庭方法来保留这些化合物.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学 食品化学
- 植物生物化学 植物生物化学
背景情况:
- 布拉西卡蔬菜中的葡萄糖酸盐产生化学预防性异硫酸酸盐 (ITC) 和抗甲状腺胆固醇.
- 方法会影响这些化合物的平衡,可能会减少有益的ITC,同时减少胆固醇.
研究的目的:
- 为了确定Brassica蔬菜的最佳条件 (温度,时间,方法).
- 为了降低高林水平,同时保持基异酸盐 (ITC),如基异酸盐 (BITC) 和硫酸盐 (SFN).
主要方法:
- 卷心菜和中国卷心菜经历了各种方法:漂白,蒸和炸.
- 温度 (60-100°C) 和时间 (2-6分钟) 系统地变化.
- 用LC-MS/MS来量化素,BITC和SFN的水平.
- 使用响应表面建模 (RSM) 来确定最佳条件.
主要成果:
- 卷心菜中的戈特林含量受到方法,温度和时间的影响;在卷心菜中,只有方法.
- SFN (卷心菜) 和BITC (菜) 度取决于温度和时间,而不是方法.
- RSM确定了最佳条件:将卷心菜蒸在80-100°C下4分钟,将卷心菜在60-100°C下2分钟.
结论:
- 特定的家庭参数可以有效地减少羊肠蛋白,同时保持布拉西卡蔬菜中有益的ITC.
- 在优化条件下蒸焦菜和焦菜可以提高营养价值,减少潜在的食品危害.
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