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瞬间控制压降技术诱导小豆蔻（Elettaria cardamomum）脂肪酸组成的变化。

Changes in cardamom (Elettaria cardamomum) fatty acid composition induced by instant controlled pressure drop technology.

作者信息

Teresa-Martínez Giselle, Rodriguez-Castillo Patricia, Alonzo-Macías Maritza, Téllez-Pérez Carmen, Cardador-Martínez Anaberta

机构信息

Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Epigmenio González 500, Fracc. San Pablo, C.P. 76130, Santiago de Querétaro, Mexico.

LaSIE-UMR-CNRS 7356, Laboratory of Engineering Science for Environment, Institut Littoral Urbain Durable Intelligent, Intensification of Transfer Phenomena on Industrial Eco-Processes, University of La Rochelle, 17042, La Rochelle, France.

出版信息

Sci Rep. 2025 Aug 6;15(1):28755. doi: 10.1038/s41598-025-14431-z.

DOI:10.1038/s41598-025-14431-z
PMID:40770041
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12329038/
Abstract

This study explores the impact of instant controlled pressure drop (DIC) technology on the cardamom FA profile in terms of composition and changes depending on DIC conditions, treatment time, and temperature. Cardamom (Elettaria cardamomum) is a spice native to Asia, which is very appreciated for its sensory characteristics, delicate aroma, and unique taste. Cardamom contains Fatty acids (FAs) that can benefit human health. For this reason, technologies such as DIC have been applied to increase FA yields and quality. The results show that the DIC process affects the FA profile of cardamom. The analysis of FAs via GC-MS revealed the presence of 8 fatty acids. Regarding the elements that influence the composition of these primary constituents, it is presumed that a combination of temperature (T) and treatment time (t) shapes their composition. This holds for seven cardamom FAs: palmitic acid, stearic acid, oleic acid, elaidic acid, α-Linoleic acid, α-Linolenic acid, and arachidic acid, where a combination of T and t contributes to their composition; in contrast, for myristic acid only the temperature exerts a significant influence. Optimizing the combination of temperature and treatment time can enhance both the yield and quality of fatty acids, suggesting that controlled DIC processing may improve cardamom's nutritional and sensory attributes.

摘要

本研究探讨了瞬间控制压降（DIC）技术对小豆蔻脂肪酸（FA）谱的影响，涉及脂肪酸的组成以及其随DIC条件、处理时间和温度的变化。小豆蔻（Elettaria cardamomum）是一种原产于亚洲的香料，因其感官特性、细腻的香气和独特的味道而备受青睐。小豆蔻含有对人体健康有益的脂肪酸。因此，诸如DIC之类的技术已被应用于提高脂肪酸的产量和质量。结果表明，DIC处理过程会影响小豆蔻的脂肪酸谱。通过气相色谱 - 质谱联用（GC - MS）对脂肪酸的分析揭示了8种脂肪酸的存在。关于影响这些主要成分组成的因素，据推测温度（T）和处理时间（t）的组合决定了它们的组成。对于七种小豆蔻脂肪酸：棕榈酸、硬脂酸、油酸、反油酸、α - 亚油酸、α - 亚麻酸和花生酸而言，温度和处理时间的组合影响了它们的组成；相比之下，对于肉豆蔻酸，只有温度具有显著影响。优化温度和处理时间的组合可以提高脂肪酸的产量和质量，这表明可控的DIC处理可能会改善小豆蔻的营养和感官特性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/9df588dcef53/41598_2025_14431_Fig12_HTML.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/6721845528e3/41598_2025_14431_Fig7_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/724218d91348/41598_2025_14431_Fig8_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/a73fa75b402f/41598_2025_14431_Fig9_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/e0b181f215d5/41598_2025_14431_Fig10_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/34f459b867bf/41598_2025_14431_Fig11_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ed16/12329038/9df588dcef53/41598_2025_14431_Fig12_HTML.jpg

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