基复合素在全谷物饼干中捕获马隆迪阿尔海德
Esmeralda Alcon1, Francisco J Hidalgo1, Rosario Zamora1
1Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
Food chemistry
|September 14, 2024
概括
全谷物饼干中的基复合素会捕获有害的脂质氧化产物,如马隆迪甲. 这种反应减少有毒化合物,并影响全谷物食品的味道.
科学领域:
- 食品化学 食品化学
- 营养科学 营养科学
- 分析化学 分析化学
背景情况:
- 脂质氧化会在食品中产生有害的化合物.
- 基醇是天然存在的化合物,存在于全谷物中.
- 了解基醇在食品矩阵中的作用对于食品质量和安全至关重要.
研究的目的:
- 为了研究基复合醇能够清除脂质氧化产品的能力.
- 为了量化全谷物饼干中马隆迪阿尔海德/基酸添加物的形成.
- 探索这种相互作用对食品安全和感官特性的影响.
主要方法:
- 使用各种全谷物面粉 (?? 麦,小麦,麦,麦) 和油 (向日,亚麻) 制备饼干.
- 在室温下储存饼干最多36天.
- 使用LC-MS/MS和特征标准,分析脂质降解,马隆迪甲生成和基酸含量.
主要成果:
- 在储存期间,基复合素含量 (61-78%) 显著下降.
- 从降解的酸中形成酸/酸添加物 (3-8%).
- 使用NMR,MS和LC-MS/MS技术,明确识别添加物.
结论:
- 基复合醇能积极捕获甲和可能其他脂质氧化产物.
- 这种捕获机制有助于减少全谷物食品中危险的活性碳酸.
- 相互作用可能会影响风味特征,使全谷物与精制谷物产品有所区别.
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