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）研究了新鲜和煮熟的kaffir酸橙叶，柠檬玻璃和更大的galangal的香气成分，并研究了烹饪过程中成分的变化。通过定量和定性的kaffir石灰叶的主要气味，通过在沸水中加热叶子和Kaffir Lime叶子的独特风味，也很容易地将其降解为P-Ementhane-3,8-二醇的非常杂草的气味。当在相同条件下烹饪上述两到三种香料的混合物时，除柠檬草以外的主要气味剂也被降解，并且没有发现在此处使用的香料中抑制降解反应的活性。2） kaffir石灰的煮熟叶子，抗菌活性和血小板聚集的抑制作用，尽管它不是那么强，并且煮熟的kaffir lime叶的活性高于新鲜叶子的活性。新鲜和煮熟的卡菲尔石灰叶，柠檬玻璃和更大的galangal的甲醇提取物的挥发性和非挥发性分数都显示出一周的DPPH-RADICAL-RADICAL清除活性，但非挥发性级分的活性远高于挥发性分数的活性。此外，煮熟的香料比新鲜样品表现出更高的活性。但是，在任何研究中均未观察到混合香料的协同作用。3）组成由加热植物油或动物脂肪形成的低沸腾醛的定量分析的测定系统。在较高温度下加热油，形成更多醛。在某些香料的加热菜籽油和甲醇提取物期间，形成了更多的丙烯醛蛋白，这使包括丙烯醛在内的某些醛的形成抑制了。