摘要
杂豆中除了含有丰富的营养及生物活性物质外,还含有植酸、皂苷、胰蛋白酶抑制剂、凝集素等抗营养因子,这些物质种类多、检测过程复杂、检测能力各不相同.采用一定的处理方法不仅可以破坏它们的结构、降低含量,而且能在加工过程中最大程度保留杂豆中的营养成分.本文详细评价了抗营养因子的检测方法,分析、比较了多种检测方法的优缺点、适用范围、灵敏度,并介绍了以热处理为主的几种常见抗营养因子消除方法的原理、流程、抑制效果、优缺点.旨在为杂豆中抗营养因子的分析方法选择、改进及其控制提供一些参考.
Abstract
In addition to containing rich nutrients and biologically active substances,the pulses contain phytic acid,saponins,trypsin inhibitors,lectins and other anti-nutritional factors,which have multiple types and entail complex detection processes,with different detection capabilities required.In certain treatment methods,their structures can be destroyed,and their content can be lowered,furthermore,the nutrients in pulses can be preserved to the maximum extent during processing.This paper evaluates the detection methods of anti-nutritional factors in detail,analyzes and compares the advantages,disadvantages,applicability and sensitivity of different detection methods,and introduces the principles,processes,inhibition effects,advantages and disadvantages of several common anti-nutritional factor elimination methods,focuses mainly on heat treatment.This study aims to provide some references for the analytical method selection,improvement and control of anti-nutritional factors in pulses.
基金项目
国家重点研发计划(2018YFE0206300)
黑龙江省自然基金研究团队项目(TD2020C003)
黑龙江省杂粮产业技术协同创新体系杂粮食品加工技术协同创新岗、优势特色学科资助项目(黑教联[2018]4号)
黑龙江八一农垦大学"三横三纵"科研创新团队项目(TDJH201806)
国家科技期刊平台
NSTL
万方数据