Rezaei Mohammad, Alizadeh Sani Mahmood, Amini Mohsen, Shariatifar Nabi, Alikord Mahsa, Arabameri Majid, Chalipour Anita, Hazrati Reziabad Reza
Department of Environmental Health Engineering School of Public Health Tehran University of Medical Sciences Tehran Iran.
Department of Medicinal Chemistry Faculty of Pharmacy Drug Design and Development Research Center The Institute of Pharmaceutical Sciences (TIPS) Tehran University of Medical Sciences Tehran Iran.
Food Sci Nutr. 2021 Dec 28;10(2):460-469. doi: 10.1002/fsn3.2690. eCollection 2022 Feb.
The aim of this study was to analyze the effect of cooking method on thiamin (B1), riboflavin (B2), and pyridoxine (B6) vitamin content of rice samples consumed in Iran by using high-performance liquid chromatography technique. The amount of B1, B2, and B6 obtained ranged from 2.98 to 15.89, 1.15 to 22.19, and 0.96 to 4.44 μg/g, respectively, for the boiling method. In the traditional method, these vitamins had a concentration between 4.09 and 29.55, 4.87 and 16.19, and 1.52 and 12.18 μg/g, respectively. However, limit of detection (LOD) values for B1, B2, and B6 vitamins were 0.159, 0.090, and 0.041 μg/ml, respectively. Multivariate methods and heatmap visualization were applied to estimate the correlation among the type and amount of vitamins and cooking methods. According to heatmap findings, B1 and B6 vitamins and the cooking method had the closest accessions, representing that this variable had similar trends. Nevertheless, it can be concluded that the traditional cooking method can maintain more vitamins in rice samples.
本研究的目的是利用高效液相色谱技术分析烹饪方法对伊朗食用的大米样品中硫胺素（B1）、核黄素（B2）和吡哆醇（B6）维生素含量的影响。对于煮沸法，获得的B1、B2和B6含量分别为2.98至15.89、1.15至22.19和0.96至4.44μg/g。在传统方法中，这些维生素的浓度分别在4.09至29.55、4.87至16.19和1.52至12.18μg/g之间。然而，B1、B2和B6维生素的检测限（LOD）值分别为0.159、0.09和0.041μg/ml。采用多变量方法和热图可视化来估计维生素类型和含量与烹饪方法之间的相关性。根据热图结果，B1和B6维生素与烹饪方法的关联最为密切，表明该变量具有相似的趋势。然而，可以得出结论，传统烹饪方法可以使大米样品中保留更多的维生素。
