植物粉强化无麸质面食中酚类化合物的测定

IF 0.3 Q4 FOOD SCIENCE & TECHNOLOGY

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2021-11-30 DOI:10.15835/buasvmcn-fst:2021.0019

Ioana Talos, E. Biriș-Dorhoi, F. Ranga, V. Băbălău-Fuss, Maria Tofană

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引用次数: 0

摘要

食物是人类发展所必需的。来自不同食品或食品制品的几种化合物具有有助于改善人体健康的生物活性。采用HPLC-DAD-ESI系统对无麸质面食及其原料中酚类物质的含量进行了分析。鉴定了五种原料(面粉和粉末)、对照面食和其他五种无麸质面食中的酚类化合物。以荨麻粉(NP)中酚类化合物含量最高，各分析样品的酚类化合物含量均高于对照，差异有统计学意义。

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Determination of Phenolic Compounds in Gluten Free Pasta Fortified with Vegetal Powders

Food is necessary for human development. Several compounds from different food or food products possess bioactivities which help improve human health. In this study phenolic content of gluten free pasta and their ingredients were analysed using HPLC-DAD-ESI system. The phenolic compounds from the five ingredients (flours and powders), the control pasta and other five variants of gluten free pasta were identified. The highest content of phenolic compounds was identified in nettle powder (NP) and all the analyzed samples have a statistically significant content higher than the control.

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来源期刊

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology FOOD SCIENCE & TECHNOLOGY-

自引率

0.00%

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审稿时长

8 weeks