期刊论文

Effects of Heat Treatment on the Digestive Release and Antioxidant Activityof Phenolic Compounds in Lotus Root

中文

中国食品学报

1009-7848

2024

24

1

72-82

10.16429/j.1009-7848.2024.01.008

2022BBA0023:湖北省重点研发计划项目 2022020801010389:武汉市知识创新专项基础研究项目

本校为第一机构

为探究热处理对莲藕营养特性的影响,针对不同品种及不同生长期的莲藕,研究常压和高压蒸汽加热对其酚类物质含量、消化释放规律和体外抗氧化能力的影响。结果表明:6种藕原料的酚类物质含量和抗氧化能力存在明显差异,经热处理后游离酚和...展开更多 为探究热处理对莲藕营养特性的影响,针对不同品种及不同生长期的莲藕,研究常压和高压蒸汽加热对其酚类物质含量、消化释放规律和体外抗氧化能力的影响。结果表明:6种藕原料的酚类物质含量和抗氧化能力存在明显差异,经热处理后游离酚和游离黄酮含量均显著下降(P唾液>肠液,而FRAP抗氧化能力以唾液>胃液>肠液。热处理可能通过影响酚类物质的消化释放而改...

The present study aimed to investigate the impact of heat treatment on the nutritional characteristics of fresh lotus root,considering its different varieties and growth stages.Specifically,the alterations in phenolic content,digestive features,and in vitro antioxidant ...MORE The present study aimed to investigate the impact of heat treatment on the nutritional characteristics of fresh lotus root,considering its different varieties and growth stages.Specifically,the alterations in phenolic content,digestive features,and in vitro antioxidant capacity induced by steam heating were studied.The r...