权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Versatile analyses on both of the change of food-flavor constituents and the functionality during cooking procedure

全面分析烹饪过程中食品风味成分的变化和功能

基本信息

批准号：
13480026
负责人：
KUBOTA Kikue
金额：
$ 9.86万
依托单位：
Ochanomizu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2001
资助国家：
日本
起止时间：
2001 至 2003
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-13480026/
关键词：
kaffir lime greater galangal lemon grass cooked flavor radical-scavenging platelet aggregation antimicrobial activity acrolein アクロレインリノール酸 citronellal 1'-acetoxychavicol acetate citral α-リノレン酸グリセリン DPPHラジカル山椒果実 isopule

项目摘要

1)Aroma constituents of fresh and cooked kaffir lime leaves, lemon glass and greater galangal and the change of the components during cooking were investigated. Citronellal, main odorant quantitatively and qualitatively of kaffir lime leaves, was degraded easily to very weed odorants of p-menthane-3,8-diols by heating the leaves in boiling water and the unique flavor of kaffir lime leaves was also reduced. When the mixtures of two or three spices described above were cooked under the same conditions, their main odorants except lemon grass were also degraded and no activity was found to inhibit the degradation reaction in the spices used here.2)In the aroma concentrates of fresh and cooked leaves of kaffir lime, antimicrobial activity and inhibition effect of platelet aggregation were observed though it is not so strong, and the activity of cooked kaffir lime leaves was higher than that of the fresh leaves. Both of volatile and non-volatile fraction of methanol extract from fresh and cooked kaffir lime leaves, lemon glass and greater galangal showed week DPPH-radical scavenging activity, but the activity of non-volatile fraction was much higher than that of volatile fraction. Additionally cooked spices exhibited some higher activity than fresh samples. But no synergetic effect of mixing spices was not observed in any studies.3)Assay system of quantitative analyses of low boiling aldehydes formed by heating plant oil or animal fat was composed. Heating oils at the higher temperature, the more aldehydes were formed. Much more acrolein was formed during heating canola oil and methanol extract of some spices depressed the formation of some aldehydes including acrolein.

1)研究了鲜青叶、熟青叶、柠檬玻璃和高良姜的香气成分及其在蒸煮过程中的变化。香茅醛是石灰叶定量和定性的主要气味剂，在沸水中加热后，很容易降解为对甲烷-3,8-二醇的极弱气味剂，也降低了石灰叶的独特风味。当上述两种或三种香料的混合物在相同的条件下煮熟时，除柠檬草外，它们的主要气味也被降解，并且在本文使用的香料中没有发现抑制降解反应的活性。2)鲜青叶和熟青叶香气浓缩液的抑菌活性和对血小板聚集的抑制作用均较强，但熟青叶的抑菌活性高于鲜青叶。鲜青叶、熟青叶、柠檬玻璃和高良姜甲醇提取物的挥发性和非挥发性部位对dpph自由基的清除活性均较低，但非挥发性部位的清除活性远高于挥发性部位。此外，煮熟的香料比新鲜的香料表现出更高的活性。但在任何研究中均未观察到混合香料的协同作用。3)建立了加热植物油或动物脂肪形成的低沸醛的定量分析系统。加热油的温度越高，生成的醛就越多。在加热菜籽油的过程中形成了更多的丙烯醛，一些香料的甲醇提取物抑制了包括丙烯醛在内的一些醛的形成。