ﺗﻮﻟﻴﺪ ﻧﮕﻬﺪﺍﺭﻧﺪﻩ ﻃﺒﻴﻌﻰ ﻣﻮﺍﺩ ﻏﺬﺍﻳﻰ ﺑﺎ ﻛﺎﺭﺑﺮﺩ ﻧﺎﻧﻮ ﭘﻮﺳﺖ ﭘﺴﺘﻪ

Sanat Newspaper - - ﺻﻨﻌﺖ ﻭ ﭘﮋﻭﻫﺶ -

ﭘﮋﻭﻫﺸﮕﺮﺍﻥ ﻋﻠﻮﻡ ﻭ ﻣﻬﻨﺪﺳــﻰ ﺻﻨﺎﻳﻊ ﻏﺬﺍﻳﻰ ﺩﺍﻧﺸﮕﺎﻩ ﺗﺮﺑﻴﺖ ﻣﺪﺭﺱ ﺗﻬﺮﺍﻥ ﻣﻮﻓﻖ ﺷــﺪﻧﺪ ﺑﺎ ﺍﺳــﺘﻔﺎﺩﻩ ﺍﺯ ﻓﻨﺎﻭﺭﻯ ﻧﺎﻧﻮﻛﭙﺴــﻮﻟﻪ ﻛﺮﺩﻥ ﺍﺯ ﺗﺮﻛﻴﺒﺎﺕ ﻣﻔﻴﺪ ﻣﻮﺟﻮﺩ ﺩﺭ ﭘﻮﺳــﺖ ﺳﺒﺰ ﭘﺴﺘﻪ ﺩﺭ ﺗﻮﻟﻴﺪ ﻧﮕﻬﺪﺍﺭﻧﺪﻩ ﻃﺒﻴﻌﻰ ﻣﻮﺍﺩ ﻏﺬﺍﻳﻰ ﺑﻬﺮﻩ ﺑﮕﻴﺮﻧﺪ.

ﺑــﻪ ﮔﺰﺍﺭﺵ ﮔﺴــﺘﺮﺵ ﺻﻨﻌﺖ ﺑﻪ ﻧﻘﻞ ﺍﺯ ﺳــﺘﺎﺩ ﻭﻳﮋﻩ ﺗﻮﺳــﻌﻪ ﻓﻨﺎﻭﺭﻯ ﻧﺎﻧﻮ ﺭﻳﺎﺳــﺖﺟﻤﻬﻮﺭﻯ، ﭘﻮﺳــﺖ ﺳــﺒﺰ ﺧﺎﺭﺟﻰ ﭘﺴــﺘﻪ ﺣﺪﻭﺩ 10 ﺩﺭﺻﺪ ﻭﺯﻥ ﺁﻥ ﺭﺍ ﺗﺸــﻜﻴﻞ ﻣﻰﺩﻫﺪ. ﺍﻳﻦ ﻣﻴﻮﻩ ﺳــﺎﻻﻧﻪ ﺑﻪﺻﻮﺭﺕ ﺍﻧﺒﻮﻩ ﺩﺭ ﻛﺸــﻮﺭ ﺗﻮﻟﻴﺪ ﻣﻰﺷــﻮﺩ. ﺑﺮﺍﺳﺎﺱ ﮔﺰﺍﺭﺵﻫﺎﻯ ﺳــﺎﺯﻣﺎﻥ ﺧﻮﺍﺭﺑﺎﺭ ﻭ ﻛﺸــﺎﻭﺭﺯﻯ ﻣﻠﻞ ﻣﺘﺤﺪ)ﻓﺎﺋﻮ(، ﺍﻳﺮﺍﻥ ﺩﺭ ﺳﺎﻝ 3102ﻣﻴﻼﺩﻯ ﺑﻪﻋﻨﻮﺍﻥ ﺑﺰﺭﮔﺘﺮﻳﻦ ﺗﻮﻟﻴﺪﻛﻨﻨﺪﻩ ﭘﺴــﺘﻪ ﺩﺭ ﺟﻬﺎﻥ ﻣﻌﺮﻓﻰ ﺷﺪ.

ﭘﻮﺳﺖ ﭘﺴــﺘﻪ ﻏﻨﻰ ﺍﺯ ﺗﺮﻛﻴﺒﺎﺕ ﺯﻳﺴﺖ ﻓﻌﺎﻝ ﺑﻪﻭﻳﮋﻩ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟــﻰ ﺍﺳــﺖ ﻛﻪ ﺍﺛــﺮﺍﺕ ﺿــﺪ ﺍﻛﺴﺎﻳﺸــﻰ، ﺿــﺪ ﻣﻴﻜﺮﻭﺑﻰ ﻭ ﺳﻼﻣﺖﺑﺨﺸﻰ ﺁﻥ ﺗﺎﻳﻴﺪﺷﺪﻩ ﺍﺳﺖ.

ﻣﺤﺴﻦ ﺑﺮﺯﮔﺮ، ﭘﮋﻭﻫﺸﮕﺮ ﺩﺍﻧﺸﮕﺎﻩ ﺗﺮﺑﻴﺖ ﻣﺪﺭﺱ ﺗﻬﺮﺍﻥ ﺿﻤﻦ ﺑﻴــﺎﻥ ﻣﻄﺎﻟﺒﻰ ﺩﺭﺑﺎﺭﻩ ﻣﻌﺎﻳــﺐ ﺍﺿﺎﻓﻪ ﻛﺮﺩﻥ ﻣﺴــﺘﻘﻴﻢ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﺑﻪ ﻣﻮﺍﺩ ﻏﺬﺍﻳﻰ ﮔﻔﺖ: ﺍﺿﺎﻓﻪ ﻛﺮﺩﻥ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﺑﻪ ﻣﻮﺍﺩ ﻏﺬﺍﻳﻰ ﺑﻪﺻﻮﺭﺕ ﻣﺴﺘﻘﻴﻢ ﻣﻮﺟﺐ ﺍﻓﺖ ﻛﻴﻔﻰ ﺍﺯﺟﻤﻠﻪ ﺍﻳﺠﺎﺩ ﻃﻌﻢ ﻗﺎﺑــﺾ، ﺭﻧﮓ ﻧﺎﻣﻄﻠﻮﺏ ﻭ ﺗﻐﻴﻴﺮ ﻭﻳﮋﮔﻰﻫﺎﻯ ﺣﺴــﻰ ﻣﻮﺍﺩ ﻏﺬﺍﻳﻰ ﻣﻰﺷــﻮﺩ. ﺩﺭ ﺍﻳﻦ ﭘﮋﻭﻫﺶ ﺳﻌﻰ ﺷــﺪﻩ ﺑﺎ ﻧﺎﻧﻮﻛﭙﺴﻮﻟﻪ ﻛﺮﺩﻥ ﺍﻳﻦ ﺗﺮﻛﻴﺒﺎﺕ ﻣﺤﺪﻭﺩﻳﺖﻫﺎﻯ ﺍﺳــﺘﻔﺎﺩﻩ ﺍﺯ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﺩﺭ ﭘﻮﺳﺖ ﭘﺴﺘﻪ ﺭﻓﻊ ﺷﻮﺩ.

ﻭﻯ ﺍﺩﺍﻣــﻪ ﺩﺍﺩ: ﺩﺭ ﺍﻳــﻦ ﻃــﺮﺡ ﺑﻪﻣﻨﻈﻮﺭ ﻧﺎﻧﻮﻛﭙﺴــﻮﻟﻪ ﻛﺮﺩﻥ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﺍﺯ ﻟﻴﭙﻮﺯﻭﻡﻫﺎﻯ ﺑﺮ ﭘﺎﻳﻪ ﻟﺴﺘﻴﻦ ﺳﻮﻳﺎ ﺍﺳﺘﻔﺎﺩﻩ ﺷﺪ. ﺍﻳﻦ ﺣﺎﻣﻞﻫﺎ ﺑﻪ ﺩﻟﻴﻞ ﺩﺍﺭﺍ ﺑﻮﺩﻥ ﻫﻤﺰﻣﺎﻥ ﺧﺎﺻﻴﺖ ﺁﺏﺩﻭﺳــﺘﻰ ﻭ ﭼﺮﺑﻰﺩﻭﺳﺘﻰ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﻭ ﻧﻴﺰ ﺗﻐﻴﻴﺮﺍﺕ ﻣﺤﻴﻄﻰ، ﺷﻴﻤﻴﺎﻳﻰ ﻭ ﺷﺮﺍﻳﻂ ﺣﺎﻛﻢ ﺑﺮ ﺩﺳﺘﮕﺎﻩ ﮔﻮﺍﺭﺵ ﺭﺍ ﺣﻔﻆ ﻣﻰﻛﻨﻨﺪ.

ﺑﺮﺯﮔــﺮ ﺩﺭﺑــﺎﺭﻩ ﺑﺮﺧﻰ ﺍﺯ ﺧــﻮﺍﺹ ﻧﺎﻣﻄﻠﻮﺏ ﺗﺮﻛﻴﺒــﺎﺕ ﻓﻨﻮﻟﻰ ﺍﻇﻬــﺎﺭ ﻛﺮﺩ: ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﻗﺎﺑﻠﻴــﺖ ﺑﺮﻫﻢﻛﻨﺶ ﺑﺎﻻﻳﻰ ﺑﺎ ﺩﻳﮕﺮ ﻣــﻮﺍﺩ ﻏﺬﺍﻳﻰ ﻣﺎﻧﻨﺪ ﭘﺮﻭﺗﺌﻴﻦﻫﺎ ﺩﺍﺭﻧﺪ ﻛﻪ ﺍﻳﻦ ﻣﻮﺿﻮﻉ ﻣﻮﺟﺐ ﺍﻓﺖ ﻋﻤﻠﻜﺮﺩﻯ ﺍﻳﻦ ﺗﺮﻛﻴﺒﺎﺕ ﻣﻰﺷــﻮﺩ. ﺍﺯ ﻃﺮﻓﻰ ﻗﺎﺑﻠﻴﺖ ﺩﺳﺘﺮﺳــﻰ ﺯﻳﺴــﺘﻰ، ﺣﻼﻟﻴﺖ ﻭ ﭘﺎﻳﺪﺍﺭﻯ ﺍﻳﻦ ﺗﺮﻛﻴﺒﺎﺕ ﭘﺎﻳﻴﻦ ﺍﺳــﺖ ﻭ ﻓﻘﻂ ﺑﺨــﺶ ﻛﻮﭼﻜﻰ ﺍﺯ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﺑﻪ ﺩﻟﻴــﻞ ﺯﻣﺎﻥ ﺍﻗﺎﻣﺖ ﻛﻮﺗﺎﻩ ﺩﺭ ﻣﻌــﺪﻩ، ﻧﻔﻮﺫﭘﺬﻳــﺮﻯ ﻭ ﺣﻼﻟﻴــﺖ ﻛﻢ ﺩﺭ ﺭﻭﺩﻩ ﺩﺭ ﺩﺳــﺘﺮﺱ ﺑﺎﻗــﻰ ﻣﻰﻣﺎﻧﻨﺪ. ﺑﻨﺎﺑﺮﺍﻳﻦ ﺑﻪﻣﻨﻈﻮﺭ ﺑــﺮﻭﺯ ﻓﻌﺎﻟﻴﺖ ﺿﺪﻣﻴﻜﺮﻭﺑﻰ ﻭ ﺿــﺪ ﺍﻛﺴﺎﻳﺸــﻰ ﻭ ﻋﻤﻠﻜﺮﺩ ﺑﻬﻴﻨﻪ ﺁﻥ ﺗﺮﻛﻴﺒﺎﺕ ﻧﻴﺎﺯ ﺑﻪ ﺍﺳــﺘﻔﺎﺩﻩ ﺍﺯ ﻏﻠﻈﺖﻫﺎﻯ ﺑﺴــﻴﺎﺭ ﺑﺎﻻﻯ ﺁﻧﻬﺎﺳﺖ. ﻳﻜﻰ ﺍﺯ ﺭﺍﻫﻜﺎﺭﻫﺎﻯ ﻏﻠﺒﻪ ﺑﺮ ﺍﻳﻦ ﻣﺸﻜﻼﺕ، ﺍﺳــﺘﻔﺎﺩﻩ ﺍﺯ ﻓﻨﺎﻭﺭﻯ ﻧﺎﻧﻮﻛﭙﺴﻮﻟﻪ ﻛﺮﺩﻥ ﻭ ﺣﻔﺎﻇﺖ ﺍﺯ ﺁﻧﻬﺎﺳﺖ.

ﺑﻪﻣﻨﻈﻮﺭ ﺍﻧﺠﺎﻡ ﺍﻳﻦ ﻃﺮﺡ ﺍﺑﺘﺪﺍ ﻋﺼﺎﺭﻩ ﭘﻮﺳﺖ ﺳﺒﺰ ﭘﺴﺘﻪ ﺑﺎ ﺁﺏ ﺍﺳــﺘﺨﺮﺍﺝ ﻭ ﺧﺎﻟﺺﺳﺎﺯﻯ ﺷــﺪ. ﭘﺲ ﺍﺯ ﺗﻌﻴﻴﻦ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ، ﻓﻼﻭﻭﻧﻮﺋﻴﺪﻯ ﻭ ﺁﻧﺘﻮﺳــﻴﺎﻧﻴﻦﻫﺎﻯ ﻋﺼﺎﺭﻩ، ﻟﻴﭙﻮﺯﻭﻡﻫﺎ ﺗﻬﻴﻪ ﺷﺪﻧﺪ. ﺳﭙﺲ ﺍﺛﺮ ﻏﻠﻈﺖﻫﺎﻯ ﻣﺨﺘﻠﻒ ﻟﺴﻴﺘﻴﻦ ﻭ ﺗﺮﻛﻴﺒﺎﺕ ﻓﻨﻮﻟﻰ ﻋﺼﺎﺭﻩ ﺑﺮ ﻭﻳﮋﮔﻰﻫﺎﻯ ﻟﻴﭙﻮﺯﻭﻡﻫﺎﻯ ﺗﻮﻟﻴﺪﻯ ﻣﻮﺭﺩﺑﺮﺭﺳﻰ ﻗﺮﺍﺭ ﮔﺮﻓﺖ.

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