不同熬煮工艺对汤品化学成分的影响。
Effects of different boiling processes on chemical compositions of soup.
作者信息
He Guowei, Liu Ziying, Chen Hong, Wang Yuhui, Huang Wei, Lu Xiangyang, Tian Yun, Liu Huhu
机构信息
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China.
State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China.
出版信息
Front Nutr. 2022 Oct 20;9:985105. doi: 10.3389/fnut.2022.985105. eCollection 2022.
, an edible Chinese herbal medicine, has a long history in medicine. However, research on effectively boiling is rare. To make the more nutritious soup, the optimized boiling process, using an alternate heating mode by decoction pot carrying a mixture of water and Chinese liquor at the ration of 9:1, was established in this study. Compared to the soup prepared by the daily process, the polysaccharide amount improved by 54%, and the total heavy metals decreased by 33.5% using the optimized boiling process. In addition, the total saponins at 34.3 μg/g were determined in the soup prepared by the optimized process. Meanwhile, the colchicine content in the boiled soup was undetectable using the optimized process. This research performs an optimized boiling process for making soup, and provides a reference for generating high commercial value from soup in the future.
[具体草药名称]，一种可食用的中草药，在医学上有着悠久的历史。然而，关于有效熬煮[具体草药名称]的研究却很少。为了制作出更营养的[具体草药名称]汤，本研究建立了优化的熬煮工艺，采用煎药锅交替加热模式，水与白酒按9:1的比例混合。与日常工艺制备的汤相比，采用优化熬煮工艺后，多糖含量提高了54%，总重金属含量降低了33.5%。此外，优化工艺制备的汤中总皂苷含量为34.3μg/g。同时，采用优化工艺时，熬煮后的[具体草药名称]汤中未检测到秋水仙碱含量。本研究对制作[具体草药名称]汤的工艺进行了优化，为未来从[具体草药名称]汤中产生高商业价值提供了参考。
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