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Updated: Jan 24, 2026

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石榴种子油生物活性含量的全面研究:评估干燥对其质量参数和化学特征的影响

Ioannis Dimitros1, Anastasia S Kritikou2, Konstantina Papastavropoulou1

  • 1Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.

Journal of food science
|January 23, 2026
PubMed
概括

冷干燥 (FD) 最好保存石榴油的生物活性化合物 (PSO) 和抗氧化活性,使其成为功能性食品的理想选择. 微波干燥 (MD) 也显示出希望,而对流干燥 (CD) 显著减少了PSO的有益成分.

关键词:
生物活性化合物 生物活性化合物干燥技术 干燥技术气色谱火焰电离探测器 (GCFID)营养保健品 营养保健品石榴种子油的使用方法超高性能液态染色学四极飞行时间质谱学 (UHPLCQToF-MS)价值化的价值化

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