Unverified90% confidenceDecision RuleTime unknown
纳豆激酶活性依赖活菌状态，加热超过70°C会使酶失活，食用时应避免高温烹调
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90%
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Long-term
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Unverified纳豆激酶不耐高温，超过50℃活性快速下降，若为摄取纳豆激酶应生食或拌入温饭而非高温烹煮85% similarUnverified纳豆的纳豆激酶活性对温度敏感，购买后冷藏保存并生食（拌饭/常温），加热超过50℃会破坏活性成分，不要用来炒菜煮汤82% similarUnverified植酸酶活性对温度极敏感，绝大多数在60℃以上迅速失活，因此不能加入热汤、热粥或烹饪中使用，只能撒在凉/温食物或直接吞服82% similarUnverified纳豆激酶活性对温度敏感，超过60℃即失活，应存放于阴凉干燥处避免高温，运输和保存不当会导致标注FU与实际不符76% similarUnverified食品安全保温需将菜品维持在60℃以上以抑制细菌繁殖；选购时确认加热方式能达到该温度，尤其含蛋白类菜品（肉、蛋、海鲜）72% similar
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