摘要
通过分析蒸、煮、炒、炸样品中亚麻木酚素(SDG)的含量,研究了食物的加工方法、加工时间以及用于分解生氰糖苷的微波处理对亚麻籽粉中SDG的影响。结果显示,亚麻籽粉可以作为一种健康食物补充剂添加到大多数的食物中,食物加工方法对其中SDG含量的影响不大,但亚麻籽粉可能并不是一种有效的汤类食物原料。
The study was focused on the effect of food processing methods and processing times on the stability of SDG in flaxseed.The effect of microwave treatment was also studied,which was applied to reduce the cyanogenic glycosides in flaxseed,on the stability of SDG in food processing.Steamed,boiled,fried and deep fried samples were prepared to analyze the effect of processing methods on the stability of SDG in flaxseed powder.It can be concluded that flaxseed powder could be applied as an ingredient in most dishes,especially in steamed foods,but may not be a very effective health supplement for medicated soups.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期134-137,140,共5页
Science and Technology of Food Industry
关键词
亚麻籽
亚麻木酚素
食物加工
flaxseed
secoisolariciresinol diglucoside（SDG）
food processing
