即食玉米棒在加工过程中叶酸稳定性研究  

Study on Stability of Folic Acid in Processing of Ready-to-eat Corn Cobs

作　　者：薛宝玲 宋晓彬 XUE Baoling;SONG Xiaobin(Vocational and Technical,College of Inner Mongolia Agriculture University,Baotou,Inner Mongolia 014109,China;Ulanqab Food and Drug Inspection Institute,Ulanqab,Inner Mongolia 012000,China)

机构地区：[1]内蒙古农业大学职业技术学院食品工程技术系,内蒙古包头014109 [2]内蒙古乌兰察布市食品药品检验所,内蒙古乌兰察布012000

出　　处：《农产品加工》2022年第11期6-10,共5页Farm Products Processing

摘　　要：玉米是我国常见的主食之一,而玉米能够为人们提供丰富的营养物质中叶酸就是重要的一种。对玉米进行蒸制、煮制、微波加工,采用HPLC测定玉米叶酸含量,采用单因素试验方法探讨提取液中α-淀粉酶、蛋白酶、pH值、大鼠血清、抗坏血酸盐、β-巯基乙醇等对玉米叶酸含量的影响。结果表明,在α-淀粉酶100μL,蛋白酶35μL,pH值7.5弱碱性,大鼠血清100μL,抗坏血酸盐1 g,β-巯基乙醇500μL测定蒸制、微波条件的叶酸含量为22.73μg/mL,19.76μg/μL,分别高于煮制条件下叶酸含量17.57μg/μL,以期为玉米加工过程中叶酸成分的保持提供有益的参考。Corn is one of the common staple foods in China,and corn can provide people with rich nutrients.Folic acid is one of them.In this study,the corn was steamed,cooked and microwave processed.The content of folic acid in corn was determined by HPLC.Theα-amylase,protease,pH value,rat serum,ascorbate andβ-Mercanti group were extracted by single factor method.The effect of ethanol on the folic acid content of corn.The results showed that the folic acid contents of the three methods of steaming,cooking and microwave detection wereα-amylase 100μL,protease 35μL,weakly alkaline of pH 7.5,rat serum 100μL,ascorbate 1 g andβ-Mercanti group.Under the conditions of ethanol 500μL,the folic acid content under steaming and microwave conditions was 22.73μg/μL and 19.76μg/mL,respectively,which was higher than the folic acid content of 17.57μg/μL under cooking conditions.This study provided beneficial for the maintenance of folic acid components during corn processing reference.

关 键 词：即食玉米 叶酸 稳定性 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]