摘要
豆角营养丰富,口感好,是我国大众普遍喜食的蔬菜,但其因加工熟制过程不当,引发豆角中毒事件频繁发生,初步研究认为豆角中含有血细胞凝集素、皂苷和蛋白酶抑制剂等毒性物质。文章对豆角中能够引起中毒的各种因素进行了综合阐述,对可能的毒素的毒性及解决方法进行了具体的分析,以期为科学加工及食用豆角提供理论依据。
The common bean is rich in nutrition and tastes nice, so it has become a widespread and pleased vegetable in our country. But it contains some toxic substances such as haemagglutinin, saponin and protease inhibitor. Because adopting inappropriate process when cooking it, there are multifarious occurrence of poisoned affairs of common bean. This text elaborates the research of the toxins in the common bean synthetically and in hopes of providing the base of theories of processing and eating the common bean scientifically.
出处
《食品科技》
CAS
北大核心
2006年第8期280-283,共4页
Food Science and Technology
