摘要
目的 探究不同热加工方式对栉孔扇贝(Chlamys farreri)中维生素A类化合物的影响。方法 采用微波、蒸制、煮制3种热加工方式对6种维生素A类化合物标准品及栉孔扇贝进行处理,通过高效液相色谱-二极管阵列检测法(high performance liquid chromatogram-diode array detection, HPLC-DAD)测定维生素A类化合物含量。结果 3种热加工方式均会造成维生素A类化合物的损失,微波加热造成的损失最低。经微波处理后,维生素A类化合物标准品保留率高于85.00%,栉孔扇贝中维生素A类化合物的含量无显著性变化。在100℃条件下煮制和蒸制20min处理后,维生素A类化合物标准品保留率均低于70.00%,栉孔扇贝中维生素A类化合物保留率在58.13%~76.72%范围内。结论 不同的热加工方式会对维生素A类化合物标准品和栉孔扇贝中维生素A类化合物造成不同程度的损失。微波加热可有效保留栉孔扇贝中的维生素A类化合物。
Objective To investigate the effects of different thermal processing methods on vitamin A substances in Chlamys farreri. Methods Six kinds of vitamin A substances standards and Chlamys farreri were processed by 3 kinds of thermal processing methods, including microwave, steaming and boiling, the content of vitamin A substances was determined by high performance liquid chromatogram-diode array detection(HPLC-DAD).Results The loss of vitamin A substances was caused by 3 kinds of thermal processing methods, and the loss was lowest by microwave heating. After microwave treatment, the retention rates of vitamin A substances standards were higher than 85.00%, and the content of vitamin A substances in Chlamys farreri had no significant change. After boiling and steaming for 20 min at 100℃, the retention rates of vitamin A substances standards were both lower than 70.00%, and the retention rates of vitamin A substances in Chlamys farreri ranged from 58.13% to 76.72%. Conclusion Different thermal processing methods can cause different degrees of loss of vitamin A substances in the standard products and in Chlamys farreri. Microwave heating can effectively retain vitamin A substances in Chlamys farreri.
作者
邢龙
高琪
黄心怡
王叶
刘学
段凡
董平
XING Long;GAO Qi;HUANG Xin-Yi;WANG Ye;LIU Xue;DUAN Fan;DONG Ping(College of Food Science and Engineering,Ocean University of China,Qingdao 266404,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第4期105-111,共7页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2018YFD0901105)
山东省重点研发计划项目(鲁渝科技协作,2021LYX2009)。
