共查询到17条相似文献,搜索用时 118 毫秒
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叶酸作为甲基供体参与了许多重要的生物化学反应过程。叶酸缺乏会引发新生儿神经管畸形、癌症、心血管疾病等。天然叶酸存在于各类食品中,但稳定性差,在加工过程中会大量损失,生物利用度低。合成叶酸常用于膳食补充剂及强化食品中,相比天然叶酸稳定性较好,生物利用度较高,但存在代谢风险。天然化叶酸是天然叶酸的稳定形式,无代谢障碍,可直接被人体吸收利用。目前,天然叶酸和合成叶酸的稳定性研究通常只聚焦在pH、温度、光照、氧气等其中一个因素。本文对比了天然叶酸和合成叶酸的代谢途径,总结了光照、温度、pH和氧气对天然叶酸和合成叶酸稳定性的影响。另外,介绍了天然化叶酸的研究进展,为其在食品领域中的开发应用提供理论依据。 相似文献
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《食品工业科技》2018,(24)
微生物检测法作为传统的经典方法,是目前国标方法中最主要的检测方法。微生物法虽然具有耗时长、准确度较低、重复性差等特点,但对于含量低,且低于仪器检出限的维生素仍然需要微生物法进行测定。微生物法目前主要应用于婴幼儿食品和乳品中维生素的检测,在其他食品类别中的研究相对较少。本文分别阐述了微生物法测定食品中维生素B_(12)和叶酸的应用情况及研究进展,主要内容包括对国标方法关键点的控制,对国标方法进行优化升级,建立了高通量快速检测方法,为微生物法测定这两种维生素提供一定的参考。食品中VB_(12)和叶酸的微生物检测方法正处于优化和开发创新的阶段,这对规范使用与提升利用率具有较大的促进作用。随着新技术的发展,高通量、多组分同时检测将是维生素检测未来发展趋势。 相似文献
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为筛选出高产叶酸的乳酸菌并研究该乳酸菌对发酵乳的影响,采用高效液相色谱(HPLC)法从5种乳酸菌菌株:植物乳杆菌、嗜热链球菌、保加利亚乳杆菌、干酪乳杆菌、嗜酸乳杆菌的发酵液中检测叶酸含量,并通过检测复合发酵乳的pH、持水力、质构特性和感官特性来研究产叶酸的乳酸菌对发酵乳品质的影响。结果表明:植物乳杆菌产叶酸量最高,其次是嗜酸乳杆菌,分别为51.40和34.77 μg/mL。并且以基础菌发酵乳为对照组,添加产叶酸乳杆菌发酵乳为实验组,实验组与对照组相比,其质构特性和感官品质会提高,同时pH也显著下降(p<0.05)。本实验为开发功能性发酵乳提供了一定的理论依据。 相似文献
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Optim纤维及产品的开发与应用 总被引:3,自引:0,他引:3
介绍羊毛细化技术研究的方法和成果 ,主要对澳大利亚的羊毛细化技术及Optim纤维的种类、结构、性能、开发与应用进行了阐述 ,指出Optim纤维的开发与应用具有广阔的前景。 相似文献
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Wayne A. Anderson Desmond Slaughter Christopher Laffey Caroline Lardner 《International Journal of Food Science & Technology》2010,45(6):1104-1110
A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g?1 in line with Government requirements. 相似文献
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Folic acid plays an important role in the prevention of neural tube defects (e.g., spina bifida and anencephaly), heart defects, facial clefts, urinary abnormalities, and limb deficiencies. Milk and milk products serve as a potential source for folic acid fortification because of the presence of folate-binding proteins that seem to be involved in folate bioavailability. Although milk is not a good source of folic acid, fortification could help in the prevention of the above-mentioned defects. The objective of this study was to examine the physicochemical characteristics of reduced fat milks fortified with folic acid. Reduced fat milks were prepared using 25, 50, 75, and 100% of the recommended dietary allowance of 400 μg of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Color, pH, fat, protein, viscosity, folic acid concentration, folate-binding protein concentration, folate-binding protein profile, standard plate count, and coliform counts were determined on d 1, 7, 14, and 21. A consumer acceptability test was conducted on d 7. Data from the consumer panel were analyzed using ANOVA (PROC GLM) with means separation to determine the differences among treatments. Data obtained from the color, pH, fat, protein, viscosity, folic acid concentration, folate-binding protein concentration, standard plate count, and coliform counts were analyzed using the GLM with a repeated measure in time. Significant differences were determined at P < 0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobility of folate-binding protein in the samples. The concentration of folic acid was significantly higher in reduced fat milks fortified with folic acid after pasteurization compared with the treatments in which folic acid was added before pasteurization. The consumer panelists did not find any significant differences in flavor, appearance, or texture of folic acid fortified reduced fat milks compared with that of the control. Fortification of reduced fat milks with folic acid can be accomplished without adversely affecting the product characteristics. 相似文献
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Harvey E. Indyk 《International Dairy Journal》2010,20(2):106-112
Bovine milk-derived folate binding protein was evaluated during the development of a ligand binding assay for the quantitation of folic acid. An inhibition assay format using an optical biosensor platform was automated, and was compared directly with an established assay utilising a monoclonal antibody. Alternative chemistries for immobilising folic acid to the sensor surface were considered and the optimised technique was applied to the estimation of folic acid content in milk and milk-based paediatric formulae. Samples were prepared for analysis by direct dilution into buffer and heat treatment. Analysis conditions were defined and non-specific binding considerations were evaluated. Single laboratory validation performance parameters are reported and the relative affinities for the major endogenous reduced folate in milk support the attributes of the optical biosensor assay utilising folate binding protein as compared with the antibody. The future potential for application of the described assay to total folate quantitation is discussed. 相似文献
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Cooked sausages enriched with folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured as ready-to-eat (RTE) products using E-beam radiation (2-4 kGy) as a non-thermal technology. The effects of this treatment on the folic acid content, colour, texture and sensory properties of the final products were studied. The characteristics of sausages were not affected by the presence of folic acid, independently of the amount added, and their overall acceptability was good. Doses of 4 kGy caused losses of folic acid close to 20-30% and significantly decreased the sensory quality (P<0.05). Despite this, the final content of folic acid in all products was sufficient so that 50 g of product gave 100% of the recommended daily allowance (RDA). This new RTE meat product can be considered as a source of folic acid that can help assure adequate levels of this vitamin in the general population. 相似文献
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Fukuwatari T Shibata K 《Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan》2008,49(1):51-55
In order to determine the tolerable upper intake level of folic acid in humans, we investigated the effects of excessive folic acid administration on the body weight gain, food intake, tissue weight, and metabolism of B-group vitamins in weaning rats. The rats were freely fed ordinary diet containing 0.0002% folic acid (control diet) or the same diet with 0.01%, 0.1%, or 1.0% folic acid for 29 days. The body weight gains and food intakes did not differ among the four groups. Diarrhea was not seen even in the 1.0% group. Excess folic acid did not affect the tissue weights of the brain, heart, liver, kidney, spleen, lung, or testis, or urinary excretion of other B-group vitamins. These results clearly showed that feeding a diet containing up to 1.0% folic acid did not affect the food intake, body weight gain, tissue weight, or urinary excretion of B-group vitamins in weaning rats. 相似文献
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Vitamin Retention During Preparation and Holding of Mashed Potatoes Made from Commercially Dehydrated Flakes and Granules 总被引:1,自引:0,他引:1
The retention of ascorbic acid, riboflavin, niacin, Vitamin B6 and folic acid in dehydrated potato granules and flakes during home preparation and subsequent extended periods of holding at elevated temperatures on a steam table was investigated. Losses were insignificant with all vitamins during the preparation of the mashed potatoes except for riboflavin in the case of granules and folic acid in the case of flakes. Holding the mashed products on a steam table for up to 1 hr reduced the retentions of ascorbic acid and folic acid to 63% and 56% respectively in mashed potatoes made from flakes. Retention values for ascorbic acid in granules amounted to 66–67% and for folic acid they ranged from 78–86%. The holding period exerted little or no effect on retention of riboflavin, niacin, and vitamin B6. 相似文献