优化维生素B1,B2和B6的吸收在泰杜姆浮动大米粒中
Thi Thao Loan Nguyen1,2, Thi Mong Nghi Pham1, Thanh Binh Ho3
1Institute of Food and Biotechnology, Can Tho University, Can Tho City 900000, Vietnam.
Foods (Basel, Switzerland)
|September 14, 2024
概括
使用超声波处理和优化浸泡,用维生素B1,B2和B6强化大米显著提高了营养吸收. 这种先进的米强化方法提供了一种可行的策略,以应对全球微量营养素缺乏.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 微量营养素缺乏影响全球数百万人,需要有效的食品强化策略.
- 米是数十亿人的主食,在传统的磨粉过程中失去重要的营养素.
- 大规模强化大米是改善公众健康和营养的一个关键方法.
研究的目的:
- 研究先进的强化技术,以提高大米的营养价值.
- 专注于增加必需维生素的含量:B1 (胺),B2 ( рибофлавин) 和B6 (皮里多克素).
- 确定强化大米中维生素吸收的最佳条件.
主要方法:
- 使用超声波处理与特定浸泡参数 (60分钟60°C) 相结合.
- 研究了不同的维生素度 (B1的1500ppm,B2和B6的更高),米与溶液的比例为1:4.
- 在强化大米样本中评估维生素吸收水平.
主要成果:
- 最佳浸泡和超声波处理显著改善了维生素B1,B2和B6的吸收.
- 在测试条件下达到1050mg/kg的吸收维生素B1含量.
- 强化米显示营养水平增加,接近推的饮食摄入指南.
结论:
- 先进的强化技术,包括超声波处理和优化浸泡,是有效提高大米的营养特征.
- 强化大米显示出作为全球提供必需微量营养素的可持续工具的巨大潜力.
- 建议进一步优化维生素B2和B6水平,以全面改善营养.
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