加工对所选香料成分变化的影响。
Effect of processing on composition changes of selected spices.
作者信息
Jia Cai-Hua, Shin Jung-Ah, Kim Young-Min, Lee Ki-Teak
机构信息
Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China.
Department of Food Science and Technology, Chungnam National University, Daejeon, Republic of Korea.
出版信息
PLoS One. 2017 May 1;12(5):e0176037. doi: 10.1371/journal.pone.0176037. eCollection 2017.
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74-242.73%), baking (85.99-212.39%), stir-frying (83.12-957.08%), deep-frying (162.48-4214.53%), steaming (45.97-179.57%), roasting (49.65-253.69%), and microwaving (44.67-230.13%). Similarly for true retention of β-carotene were: boiling (65.69-313.75%), baking (71.46-330.16%), stir-frying (89.62-362.46%), deep-frying (178.22-529.16%), steaming (50.39-240.92%), roasting (73.54-361.47%), and microwaving (78.60-339.87%).
本研究旨在探讨不同家庭烹饪方法（煮、烤、炒、炸、蒸、焙烤和微波加热）对茼蒿、青椒、洋葱、大蒜和红辣椒中α-生育酚、生育三烯酚和β-胡萝卜素真实保留率的影响。采用气相色谱法测定脂肪酸组成，高效液相色谱法对α-生育酚、生育三烯酚和β-胡萝卜素进行定量分析。烹饪食品中α-生育酚的真实保留率如下：煮（77.74 - 242.73%）、烤（85.99 - 212.39%）、炒（83.12 - 957.08%）、炸（162.48 - 4214.53%）、蒸（45.97 - 179.57%）、焙烤（49.65 - 253.69%）和微波加热（44.67 - 230.13%）。β-胡萝卜素的真实保留率情况类似：煮（65.69 - 313.75%）、烤（71.46 - 330.16%）、炒（89.62 - 362.46%）、炸（178.22 - 529.16%）、蒸（50.39 - 240.92%）、焙烤（73.54 - 361.47%）和微波加热（78.60 - 339.87%）。
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