Variation Characteristics of Selenium Content in Selenium-Rich Black Peanut During Different Heat Treatments
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.
selenium-rich black peanutheat treatment methodselenium contentselenium loss rateselenium retention rate
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