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在韩国普遍消费的农作物中鉴定和量化胡卜素

Chi Young Hwang¹, Eui-Sang Cho^1,2, Dae-Ok Kim³

¹Department of Bioengineering and Nano-Bioengineering, Incheon National University, Incheon, 22012 Republic of Korea.

Food science and biotechnology

|March 17, 2025

概括

绿色和红色的叶菜是促进健康的胡卜素的丰富来源. 加工和作物部分显著影响韩国常用农产品中的胡卜素水平.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
营养科学营养科学

背景情况:

植物化学物质,包括胡卜素,是重要的微量营养素,具有显著的抗氧化特性.
胡卜素是植物中发现的天然颜料,有助于人类健康的益处.

研究的目的:

分析韩国广泛消费的农作物中的胡卜素含量.
调查作物类型,颜色,部分和加工对胡卜素水平的影响.

主要方法:

从61个农作物样本中提取胡卜素.
使用光二极管阵列检测 (HPLC-PDA) 的高性能液态染色学进行识别和量化.

主要成果:

绿色和红色的叶菜是胡卜素的优秀来源 (> 900μg/100 g DW).
胡卜素含量根据作物的部分而有很大差异.
彩色谷物和加工产品含有较低的胡卜素 (<10μg/100g DW);白米,小麦,阿德莱和没有胡卜素.
在特定作物的和加工过程中注意到了胡卜素的损失.

结论:

通常消费的韩国农作物在他们的胡卜素样本上有很大差异.
叶菜是主要的来源,而谷物和加工品通常很差.
了解这些变异对于饮食摄入量和食品加工策略至关重要.

关键词:

农业作物农业作物胡卜素是一种胡卜素.通过HPLCPDA进行分析.微量营养素微量营养素微量营养素植物化学品植物化学品

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