期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1986
卷号：32
期号：1
页码：131-136
DOI：10.3177/jnsv.32.131
出版社：Center for Academic Publications Japan
摘要：The following five spices were pasteurized with superheat-ed steam, as given in parentheses: origanum (1 kg/cm2, 132°C, 3.5 sec), laurel (0.5kg/cm2, 118°C, 3.5 sec), turmeric (2 kg/cm2, 160°C, 5 sec), coriander (1kg/cm2, 140°C, 5 sec), and aniseed (1kg/cm2, 140°C 5 sec). The detected tocopherols and other constituents were as follows: orig-anum (α-, β-, γ-, δ-), laurel (α-, β-), turmeric (so little that no comparison could be made), coriander (almost no tocopherols), and aniseed (α-, β-, δ-). The tocopherols and unsaturated fatty acid constituents of origanum, laurel, aniseed and coriander underwent little change after pasteurization with superheated steam, indicating stability, which may be due to the synergistic effect of tocopherols and phenolic compounds present in these spices.
关键词：spices;tocopherol;unsaturated fatty acid;pasteurization with superheated steam;origanum;laurel;turmeric;coriander;aniseed
