精油雾化调节在收获后储存期间选择的中的营养含量
Małgorzata Grzyb1, Kamil Szymczak1, Radosław Bonikowski1
1Faculty of Biotechnology and Food Sciences, Institute of Natural Products and Cosmetics, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Lodz, Poland.
International journal of molecular sciences
|May 14, 2025
概括
使用杉和油进行精油化,有效地保持了Boletus edulis和Agaricus bisporus等的营养质量. 这种方法有助于保持中的维生素C,维生素D2和厄戈斯特含量.
科学领域:
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
- 农业化学 农业化学
背景情况:
- 很容易腐烂,它们的保质期约为三天.
- 延长的保质期是非常重要的,因为它们的丰富的营养成分,独特的味道和香气.
- 精油烟雾化是一种在植物中研究的技术,通过减轻营养损失来保持质量的潜力.
研究的目的:
- 研究精油雾化在保护野生 (Boletus edulis,Imleria badia) 和栽培 (Agaricus bisporus) 的营养价值方面的有效性.
- 评估Foeniculum vulgare () 和Picea abies (杉) 精油在储存期间对关键营养成分的影响.
主要方法:
- 用和杉精油对三种进行化.
- 处理过的在非最佳条件下储存四天.
- 分析自由糖,糖醇,总自由脂肪酸 (FFA),脂肪酸组成,维生素和厄戈斯特醇.
- 使用线性模型,ANOVA III型和主要成分分析 (PCA) 的统计分析.
主要成果:
- 杉和香精油的化维持了Boletus edulis中高水平的维生素C和厄戈斯特醇.
- 使用这些精油进行蒸,导致Agaricus bisporus中维生素D2的含量很高.
- 治疗有效地调节了研究的物种营养价值的损失.
结论:
- 精油烟雾化是一种可行的方法,可以延长的保质期并保持营养完整性.
- 芬尼尔和杉精油在保持野生和栽培的质量方面具有显著的潜力.
- 这种方法为减少收获后损失和提高的可销售性提供了一个有希望的策略.
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