不同炖煮温度对燕窝营养物质及抗氧化能力的影响
Effects of Different Stewing Temperatures on Nutrients and Antioxidant Capacity of Edible Bird's Nest
邓奉红 1张小江 1杨嘉颖 1白伟娟 1郑芳 1郭宝忠 1柳训才 1范群艳1
作者信息
- 1. 厦门市燕之屋丝浓生物科技有限公司 燕窝研究院,福建 厦门 361000
- 折叠
摘要
本文针对不同温度炖煮的燕窝的 3'-唾液酸乳糖、谷胱甘肽、小分子燕窝蛋白、抗氧化能力进行了研究.结果表明,相比于 95℃炖煮的燕窝,100℃和 115℃炖煮的燕窝的 3'-唾液酸乳糖含量分别提高了 63.02%和 644.20%,谷胱甘肽含量分别提高了 25.33%和 68.73%,小分子蛋白峰面积(相对含量)分别提高了 76.30%和666.18%,抗氧化能力分别提高了44.45%和207.57%.由此可见,适当地提高炖煮温度可以在营养成分、吸收、健康效应方面提升燕窝的价值.
Abstract
In this paper,3'-sialoglactose,glutathione,small molecule edible bird's nest protein and antioxidant capacity of edible bird's nest at different stewing temperatures were studied.The results showed that compared with edible bird's nest at 95℃,the 3'-sialoglactose content of edible bird's nest at 100℃and 115℃increased by 63.02%and 644.20%,respectively,and the glutathione content increased by 25.33%and 68.73%,respectively.The peak area(relative content)of small molecule protein was increased by 76.30%and 666.18%,and the antioxidant capacity was increased by 44.45%and 207.57%,respectively.It can be seen that increasing the stewing temperature appropriately can enhance the value of edible bird's nest in terms of nutrient composition and health effects.
关键词
燕窝/炖煮温度/营养价值/小分子蛋白Key words
edible bird's nest/stewing temperature/nutritional value/micromolecular protein引用本文复制引用
出版年
2024
NETL
NSTL
万方数据