压力烹调对四种谷物抗营养因子保存率的影响  

Effect of pressure cooking treatments on anti- nutritional factors in four whole grains and legumes

作　　者：王蓉[1] 范志红[1] 史海燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2015年第15期342-346,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题"大城市现代营养配餐技术研究与产业化"(2008BAD91B04-1)

摘　　要：研究压力烹调对4种全谷和豆类抗营养因子保存的影响。对黑米、红小豆、黄大豆、黑大豆进行不同时间、压力的烹调，以常压烹调为对照，检测其中植酸、单宁、皂甙和胰蛋白酶抑制剂的含量。结果显示：其中植酸、单宁、皂甙的保存率分别在50．16％～67．33％、61．44％～73．94％和36．29％～53．28％之间，172kPa 20min处理时，各抗营养因子的保存率最低。提示随压力烹调的时间或压力增加，各样品的植酸、单宁和皂甙含量均呈下降趋势，可以通过在172kPa压力下设定不同保压时间来调整抗营养因子的保存率，以满足不同人群的需求。To study the effect of pressure cooking treatments on anti-nutritional factor retention in four whole grains and legumes.The contents of phytic acid, tannins, saponins and trypsin inhibitor in black rice, azuki bean, yellow soybean and black soybean were measured after pressure cooking procedures, with normal pressure cooked samples as control.Results： The retention of phytin, tannins and saponin were 50.16%～67.33% ,61.44%～73.94% and 36.29%～53.28%, respectively.The 172 kPa 20 rain treatment resulted in the lowest retention of all anti-nutritional factors.The above results suggested that the retention of anti-nutritional factors decreased steadily with the increase of pressure or pressure- keeping time. It was possible to satisfy different needs with respect of anti- nutritional factor retention by modifying the pressure-keeping time at 172 kPa.

关 键 词：压力烹调 豆类 抗营养因子 植酸 单宁 

分 类 号：TS201.4[轻工技术与工程—食品科学]