摘要
采用火焰原子吸收法对赤豆在湿热加工及分步酶解过程中微量元素分布进行分析,结果表明,室温25℃浸泡对Fe、Zn和Mn的含量没有显著影响,对Mg、Cu和Ca的含量影响显著,但这种影响在浸泡23h以后,基本与浸泡时间及过程中赤豆状态(皮裂开与否)无关,而热处理加速Mg、Cu及Ca的流失。在分步酶解中提取出了赤豆中大部分的微量元素,其中淀粉酶酶解工序对各微量元素提取作用最小。与酶解制备饮料工艺相比,传统的煮制工艺对赤豆中各微量元素利用率不高。
In this article, the trace elements distribution in Phaseolus angularis during the humidity heat treatment and enzymic hydrolization was analyzed with flame atomic absorption spectrometry. The results show that soaking in room temperature （25℃） water has significant effect on the content of Mg.Cu and Ca, while different to Fe,Zn and Mn. But such effect changes light after 23hours soaking treatment. Heat accelerates Mg,Cu and Ca in Phaseolus angularis losing in water. The trace elements are extracted mostly with enzymic hydrolization. Compared with the enzymetic hydrolysis technology, the tipycal oneget poor utilization of Phaseolus angularis and its trace elements.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第6期200-202,共3页
Science and Technology of Food Industry
关键词
赤豆
湿热处理
酶解
微量元素分布
Phaseolus angularis
humidity heat treatment
enzymic hydrolization
trace element distribution
