|
|||||
|
|
| 食物加工方法对亚麻木酚素稳定性影响的研究 | |
| 引用本文： | 金鑫,阎卫东,邵云东.食物加工方法对亚麻木酚素稳定性影响的研究[J].食品工业科技,2012,33(5):134-137,140. |
| 作者姓名： | 金鑫 阎卫东 邵云东 |
| 作者单位： | 1. 浙江大学化学系,浙江杭州310028／浙江天草生物有限公司,浙江安吉313300 2. 浙江大学化学系,浙江杭州,310028 3. 浙江天草生物有限公司,浙江安吉,313300 |
| 摘 要： | 通过分析蒸、煮、炒、炸样品中亚麻木酚素(SDG)的含量,研究了食物的加工方法、加工时间以及用于分解生氰糖苷的微波处理对亚麻籽粉中SDG的影响。结果显示,亚麻籽粉可以作为一种健康食物补充剂添加到大多数的食物中,食物加工方法对其中SDG含量的影响不大,但亚麻籽粉可能并不是一种有效的汤类食物原料。 |
| 关 键 词： | 亚麻籽 亚麻木酚素 食物加工 |
Effect of food processing methods on the stability of secoisolariciresinol diglucoside in flaxseed powder |
|
| JIN Xin,YAN Wei-dong,SHAO Yun-dong.Effect of food processing methods on the stability of secoisolariciresinol diglucoside in flaxseed powder[J].Science and Technology of Food Industry,2012,33(5):134-137,140. | |
| Authors: | JIN Xin YAN Wei-dong SHAO Yun-dong |
| Affiliation: | 1.Department of Chemistry,Zhejiang University,Hangzhou 310028,China;2.Skyberb Ingredients,Anji 313300,China) |
| Abstract: | The study was focused on the effect of food processing methods and processing times on the stability of SDG in flaxseed.The effect of microwave treatment was also studied,which was applied to reduce the cyanogenic glycosides in flaxseed,on the stability of SDG in food processing.Steamed,boiled,fried and deep fried samples were prepared to analyze the effect of processing methods on the stability of SDG in flaxseed powder.It can be concluded that flaxseed powder could be applied as an ingredient in most dishes,especially in steamed foods,but may not be a very effective health supplement for medicated soups. |
| Keywords: | flaxseed secoisolariciresinol diglucoside(SDG) food processing |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |