在Kombucha发酵过程中对 riboflavin 含量的光谱测量分析
Mojca Čakić Semenčić1, Adrianna Biedrzycka2, Anna Kiczor2
1Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
Biotech (Basel (Switzerland))
|June 26, 2024
概括
这项研究测量了kombucha中的 riboflavin (维生素B2),在发酵过程中发现度从7.6×10-8到3.3×10-7mol dm-3不等. 这样可以更精确地了解发酵茶饮料中维生素B2的含量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 康布查是一种发酵茶,以其功能性质和维生素含量而闻名.
- 之前的研究报告说,kombucha中的 рибофлавин (维生素B2) 水平存在很大差异.
- 准确量化kombucha中的 рибофлавин对于了解其营养价值至关重要.
研究的目的:
- 在发酵过程中准确确定kombucha中的 riboflavin (维生素B2) 度.
- 在受控条件下研究维生素B2含量的变化.
主要方法:
- 康布查是使用传统的黑茶发酵来制备的.
- 在10天的培养期内,使用光谱法测量测量了 riboflavin 度.
主要成果:
- рибофлавин的度从7.6×10−8到3.3×10−7mol dm−3不等.
- 结果表明,与以前基于HPLC的研究相比,范围更窄.
结论:
- 光谱测量可以更一致地测量kombucha中的 рибофлавин.
- 这项研究完善了对发酵茶饮料中维生素B2含量的理解.
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