CN112602906A - 一种提高根茎类食物中γ-氨基丁酸含量的处理方法 - Google Patents
一种提高根茎类食物中γ-氨基丁酸含量的处理方法 Download PDFInfo
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- CN112602906A CN112602906A CN202011524053.5A CN202011524053A CN112602906A CN 112602906 A CN112602906 A CN 112602906A CN 202011524053 A CN202011524053 A CN 202011524053A CN 112602906 A CN112602906 A CN 112602906A
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
Description
序号 | 时间(min) | A% | B% |
1 | 0.0 | 84.0 | 16.0 |
2 | 0.3 | 84.0 | 16.0 |
3 | 4.0 | 69.0 | 31.0 |
4 | 9.5 | 64.0 | 36.0 |
5 | 17.0 | 45.0 | 55.0 |
6 | 28.0 | 40.0 | 60.0 |
7 | 34.0 | 0.0 | 100.0 |
8 | 38.0 | 0.0 | 100.0 |
9 | 39.0 | 84.0 | 16.0 |
10 | 46.0 | 84.0 | 16.0 |
样品 | 烘干 | 烘干后煮熟 | 烘干后蒸熟 | 蒸熟后烘干 |
γ-氨基丁酸含量(%) | 0.133 | 0.073 | 0.145 | 0.018 |
处理方法 | 烘干 | 烘干后煮熟 | 煮熟后烘干 |
γ-氨基丁酸含量(%) | 0.172 | 0.120 | 0.034 |
Claims (8)
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN113341029A (zh) * | 2021-07-09 | 2021-09-03 | 华熙生物科技股份有限公司 | 一种化妆品中γ-氨基丁酸含量的检测方法 |
Citations (5)
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JP2002281922A (ja) * | 2001-03-29 | 2002-10-02 | Hayashibara Biochem Lab Inc | γ−アミノ酪酸含量を高めた食品素材の製造方法 |
WO2005102070A1 (ja) * | 2004-04-21 | 2005-11-03 | Calbee Foods Co., Ltd. | γ-アミノ酪酸を多く含むジャガイモ加工食品の製造方法 |
JP2006306851A (ja) * | 2005-03-30 | 2006-11-09 | Toyo Shinyaku:Kk | 健康食品 |
JP2009207446A (ja) * | 2008-03-05 | 2009-09-17 | Shinshu Univ | 高gaba含有量のそば種子及びその製造方法 |
CN102415530A (zh) * | 2010-09-28 | 2012-04-18 | 曹庆伟 | 一种糯米营养粉的制备方法 |
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2020
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JP2002281922A (ja) * | 2001-03-29 | 2002-10-02 | Hayashibara Biochem Lab Inc | γ−アミノ酪酸含量を高めた食品素材の製造方法 |
WO2005102070A1 (ja) * | 2004-04-21 | 2005-11-03 | Calbee Foods Co., Ltd. | γ-アミノ酪酸を多く含むジャガイモ加工食品の製造方法 |
JP2006306851A (ja) * | 2005-03-30 | 2006-11-09 | Toyo Shinyaku:Kk | 健康食品 |
JP2009207446A (ja) * | 2008-03-05 | 2009-09-17 | Shinshu Univ | 高gaba含有量のそば種子及びその製造方法 |
CN102415530A (zh) * | 2010-09-28 | 2012-04-18 | 曹庆伟 | 一种糯米营养粉的制备方法 |
Non-Patent Citations (8)
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN113341029A (zh) * | 2021-07-09 | 2021-09-03 | 华熙生物科技股份有限公司 | 一种化妆品中γ-氨基丁酸含量的检测方法 |
CN113341029B (zh) * | 2021-07-09 | 2023-08-18 | 华熙生物科技股份有限公司 | 一种化妆品中γ-氨基丁酸含量的检测方法 |
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