不同炮制（煮制和麸炒）工艺对……化学成分的影响 。 （注：原文中“of”后面缺少具体内容）
Effects of different boiling and stir-fried with bran processes on chemical composition of .
作者信息
Tang Mao-Cheng, Song Xin-Ying, Huang Wei, Lu Xiang-Yang, Wang Chong, Liu Hu-Hu
机构信息
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, China.
出版信息
Front Nutr. 2025 Jun 9;12:1605521. doi: 10.3389/fnut.2025.1605521. eCollection 2025.
BACKGROUND
has a long edible history owing to its special physiological activities. However, research on the processing methods for is limited.
METHODS
In this study, a more suitable boiling process was established by optimizing the heating method, solvent selection, and different processing techniques. In addition, the stir-fried with bran method was used to investigate the changes in heavy metal contents in .
RESULTS
Compared with the traditional process, the heavy metal content was reduced 96.5% and the isoflavone content was increased 7.5% in the decoction obtained by continuous heating with a ratio of water-to-white wine of 10:1. Meanwhile, we explored the effect of different stir-fried with bran processes on the reduction of lead, cadmium, chromium, copper, and arsenic in . The results showed that the use of medium heat for 20 s and 30% bran roasting for 1 min resulted in the lowest overall heavy metal content in .
CONCLUSION
This study will provide the reference for reducing heavy metals from using different processing methods.
背景
因其特殊的生理活性而具有悠久的食用历史。然而，关于[具体名称未给出]加工方法的研究有限。
方法
在本研究中，通过优化加热方式、溶剂选择和不同加工工艺，建立了一种更合适的煮制工艺。此外，采用麸炒法研究了[具体名称未给出]中重金属含量的变化。
结果
与传统工艺相比，水与白酒比例为10:1连续加热得到的汤剂中重金属含量降低了96.5%，异黄酮含量增加了7.5%。同时，我们探究了不同麸炒工艺对[具体名称未给出]中铅、镉、铬、铜和砷含量降低的影响。结果表明，中火加热20秒、30%麸皮炒制1分钟导致[具体名称未给出]中重金属总含量最低。
结论
本研究将为采用不同加工方法降低[具体名称未给出]中的重金属提供参考。
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