富硒黑花生中硒元素含量在不同热处理时的变化特性研究
Variation Characteristics of Selenium Content in Selenium-Rich Black Peanut During Different Heat Treatments
黄韬睿 1黄诗雅2
作者信息
- 1. 四川旅游学院,四川成都 610100;四川旅游学院,烹饪科学四川省高等学校重点实验室,四川成都 610100
- 2. 四川旅游学院,四川成都 610100
- 折叠
摘要
以2种市售不同产地富硒黑花生(云南普洱产、云南保山产)为研究对象,对比分析4种不同热处理方式(煮、炸、烤、蒸)在不同温度下处理前后样品中硒含量的变化,总结变化规律.结果表示,经过4种不同热处理方式处理后,黑花生中的硒含量均有所降低.除特殊情况外,黑花生中所含硒含量在同一温度下会随着热处理时间的增加而减少,在同一时间下热处理温度越高硒含量越少;4种方法中硒含量整体保留率最高的热处理方法依次为蒸、炸、烤、煮.应根据不同产地黑花生选择适宜的热处理方式,才更有利于富硒黑花生中硒含量的保留.
Abstract
Two kinds of commercially available selenium-rich black peanuts from different producing areas(Pu'er,Yunnan Province,Baoshan,Yunnan province)were taken as the research object,the changes of selenium content in samples before and after four different heat treatment methods(boiling,frying,roasting,steaming)at different temperatures were compared and analyzed,and the changing rules were summarized.The results showed that the selenium content in black peanut decreased after four different heat treatments.Except for special circumstances,the selenium content of black peanut decreases with the increase of heat treatment time at the same temperature,and the higher the heat treatment temperature is at the same time,the less selenium content is.Among the four methods,the heat treatment methods with the highest overall retention rate of selenium content were steaming,frying,baking and boiling.The suitable heat treatment method should be selected according to different producing areas,which is more conducive to the retention of selenium content in selenium-rich black peanuts.
关键词
富硒黑花生/热处理方式/硒含量/硒含量损失率/硒含量保留率Key words
selenium-rich black peanut/heat treatment method/selenium content/selenium loss rate/selenium retention rate引用本文复制引用
基金项目
烹饪科学四川省高等学校重点实验室开放基金(PRKX2021Z16)
肉类加工四川省重点实验室科研项目(21-R-18)
出版年
2024
NETL
NSTL
万方数据