不同热加工方式对栉孔扇贝中维生素A类化合物的影响

Effects of different thermal processing methods on vitamin A substances in Chlamys farreri

中文关键词:  栉孔扇贝  维生素A类化合物  不同热加工处理方式  高效液相色谱-二极管阵列检测法

英文关键词:Chlamys farreri  vitamin A substances  different thermal processing methods  high performance liquid chromatogram-diode array detection

中文摘要:

      目的 探究不同热加工方式对栉孔扇贝(Chlamys farreri)中维生素A类化合物的影响。方法 采用微波、蒸制、煮制3种热加工方式对6种维生素A类化合物标准品及栉孔扇贝进行处理, 通过高效液相色谱-二极管阵列检测法(high performance liquid chromatogram-diode array detection, HPLC-DAD)测定维生素A类化合物含量。结果 3种热加工方式均会造成维生素A类化合物的损失, 微波加热造成的损失最低。经微波处理后, 维生素A类化合物标准品保留率高于85.00%, 栉孔扇贝中维生素A类化合物的含量无显著性变化。在100℃条件下煮制和蒸制20 min处理后, 维生素A类化合物标准品保留率均低于70.00%, 栉孔扇贝中维生素A类化合物保留率在58.13%~76.72%范围内。结论 不同的热加工方式会对维生素A类化合物标准品和栉孔扇贝中维生素A类化合物造成不同程度的损失。微波加热可有效保留栉孔扇贝中的维生素A类化合物。

英文摘要:

      Objective To investigate the effects of different thermal processing methods on vitamin A substances in Chlamys farreri. Methods Six kinds of vitamin A substances standards and Chlamys farreri were processed by 3 kinds of thermal processing methods, including microwave, steaming and boiling, the content of vitamin A substances was determined by high performance liquid chromatogram-diode array detection (HPLC-DAD). Results The loss of vitamin A substances was caused by 3 kinds of thermal processing methods, and the loss was lowest by microwave heating. After microwave treatment, the retention rates of vitamin A substances standards were higher than 85.00%, and the content of vitamin A substances in Chlamys farreri had no significant change. After boiling and steaming for 20 min at 100℃, the retention rates of vitamin A substances standards were both lower than 70.00%, and the retention rates of vitamin A substances in Chlamys farreri ranged from 58.13% to 76.72%. Conclusion Different thermal processing methods can cause different degrees of loss of vitamin A substances in the standard products and in Chlamys farreri. Microwave heating can effectively retain vitamin A substances in Chlamys farreri.