PDF(Pubmed)
Abstract：
Legumes have been recognised as healthy and environmentally friendly protein sources. Knowledge about the vitamin B contents in legume ingredients and extrudates is scarce. In this study, we investigated thiamin, riboflavin, niacin, and folate in various faba bean, lupin, and pea ingredients. Further, the retention of B vitamins in high moisture extrusion was studied. Prior to liquid chromatographic determinations of thiamin, riboflavin, niacin, and folate, vitamins were extracted by acid hydrolysis (niacin), enzymatic treatment (folate), or their combination (thiamin and riboflavin). The contents (on a dry matter basis) varied greatly among different ingredients: the thiamin content was 0.2-14.2 µg/g; riboflavin, 0.3-5.9 µg/g; niacin, 8.8-35.5 µg/g, and folate, 45-1453 ng/g. Generally, the highest levels were in flours and protein concentrates, whereas low levels were observed in isolates. The retention of B vitamins was excellent in high moisture extrusion, except for folate in faba bean, where the folate contents were 42-67% lower in the extrudates than in the respective ingredient mixtures. In terms of both vitamin B contents and their retention, extrudates containing substantial amounts of flour or protein concentrate are promising plant-based sources of thiamin, riboflavin, niacin, and folate.
摘要：
豆类已被认为是健康和环境友好的蛋白质来源。有关豆类成分和挤出物中维生素B含量的知识很少。在这项研究中,我们调查了硫胺素,核黄素,烟酸,和各种蚕豆中的叶酸，羽扇豆,还有豌豆成分.Further,研究了B族维生素在高水分挤出中的保留情况。在液相色谱法测定硫胺素之前，核黄素,烟酸,还有叶酸,通过酸水解（烟酸）提取维生素，酶处理（叶酸），或其组合（硫胺素和核黄素）。含量（以干物质为基础）在不同成分之间差异很大：硫胺素含量为0.2-14.2µg/g；核黄素，0.3-5.9µg/g；烟酸，8.8-35.5微克/克，还有叶酸,45-1453ng/g。一般来说,含量最高的是面粉和蛋白质浓缩物，而在分离物中观察到低水平。B族维生素的保留在高水分挤出中是优异的，除了蚕豆中的叶酸,其中挤出物中的叶酸含量比相应成分混合物中的低42-67%。就维生素B含量及其保留而言，含有大量面粉或蛋白质浓缩物的挤出物是有前途的植物基硫胺素来源，核黄素,烟酸,还有叶酸.
