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食品研究与开发:2024,45(10):1-6
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月柿果片不同部位酚类组成及褐变酶活力分布特征
(1.广西科技大学生物与化学工程学院,广西柳州 545006;2.贺州学院食品与生物工程学院,广西康养食品科学与技术重点实验室,广西贺州 542899)
Distribution Characteristics of Phenols and Browning Enzymes Activities in Different Parts of Persimmon Slices
(1.College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,Guangxi,China;2.College of Food and Biological Engineering,Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China)
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投稿时间:2023-02-09    
中文摘要: 为研究月柿果片不同部位酚类组成与其在微波干燥过程中色泽变化不均匀的关系,将月柿果片由顶到底分为A、B、C 3 个区域,由外到内分成1、2 两个区域,从酶促褐变视角探究新鲜月柿果片不同部位水分、总酚、可溶性单宁、总黄酮含量及多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase enzyme,POD)活力的分布特征。结果表明,在纵向方向上,水分含量由顶到底依次减少,POD 活力则呈现相反的趋势;总酚和总黄酮含量分布为A 区>C 区>B区;可溶性单宁含量呈现A1 区C 区>A 区的分布特征。在横向方向上,水分含量和PPO、POD 活力分布表现为1 区<2 区;总酚、可溶性单宁和总黄酮含量呈现A1 区B2 区、C1 区>C2 区的变化趋势。此外,主成分分析表明月柿果片不同部位活性成分组成有明显差异。
Abstract:In order to investigate the relationship between the phenolic composition of different parts of persimmon slices and the uneven color change during microwave drying,persimmon slices were divided into three parts A,B,and C from top to bottom and zones 1 and 2 from outside to inside. From the perspective of enzymatic browning,the distribution characteristics of moisture,total phenols,soluble tannins,total flavonoids,and polyphenol oxidase(PPO)and peroxidase enzyme(POD)activities in different parts of fresh persimmon slices were explored. The results exhibited that in the longitudinal direction,the moisture content decreased from top to bottom,while the POD activity showed the opposite trend. The distribution of total phenol and total flavonoid contents was A>C>B,and the soluble tannin content in the ascending order was A1C>A. In the lateral direction,the distribution of moisture content and PPO and POD activities in zone 1 was lower than that in zone 2. The content of total phenol,soluble tannin,and total flavonoid demonstrated a trend of A1B2,and C1>C2.Additionally,principal component analysis showed significant differences in the composition of active ingredients in different parts of persimmon slices.
文章编号:202410001     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(32160581);广西自然科学基金项目(2020GXNSFAA259012)
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