共查询到19条相似文献,搜索用时 156 毫秒
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沙棘含有一百多种活性物质,具有重要的营养价值.文章在对沙棘果汁和沙棘果浆成分分析的基础上,用沙棘果浆为原料进行酿醋,所得沙棘果醋具有很多重要的活性物质,如黄铜、多酚、有机酸、活性多肽和氨基酸.以沙棘果酱作对比发现沙棘果醋中总黄酮、总多酚和Vc降低而活性多肽和氨基酸升高;乙酸是沙棘果醋的主要成分,含量达到了3.96 g/dL,柠檬酸和奎尼酸、草酸、酒石酸、苹果酸相对沙棘果浆来说有所下降,琥珀酸含量变化不大,乳酸含量升高. 相似文献
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沙棘原汁澄清处理对沙棘酒香气成分的影响 总被引:1,自引:0,他引:1
为研究沙棘原汁澄清处理对沙棘酒发酵速度和香气成分形成的影响,利用果胶酶对沙棘原汁进行澄清处理。分别对沙棘澄清汁和未处理的沙棘原汁调整到糖度23%、pH3.7,然后接入0.18%的活性干酵母于28.5℃下发酵,陈酿后采用气-质联用仪(GC-MS)对各发酵酒进行香气成分检测。结果表明:以澄清汁为原料发酵的沙棘酒中检测出58种香气化合物;原汁发酵的沙棘酒中检测出52种香气成分,其中有28种非两者共有,产生了非常明显的香气差异。主要香气成分为3-甲基-1-丁醇和辛酸乙酯,用澄清汁发酵的沙棘酒其相对含量分别为31.24%和10.40%,较原汁发酵的沙棘酒分别提高了16.45%和5.32%。因此表明对沙棘汁澄清处理更有利于沙棘酒香气的形成。 相似文献
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沙棘果油中含有丰富的生物活性物质,主要包括不饱和脂肪酸、类胡萝卜素、甾类化合物和生育酚等多种成分,对人体有着多方面的保健作用,在医药、食品以及化妆品等多个领域有着广泛的应用。该文章主要介绍了有关沙棘果油的五种提取工艺,分别为有机溶剂提取法、压榨离心法、酶法提取、超临界CO2萃取法、超声波辅助法,并对沙棘果油不同提取工艺的得油率、优点以及缺点进行了对比,同时对沙棘果油的功效成分、保健作用及其在各个领域的开发利用情况进行概述,以期为沙棘果油产业的发展提供理论基础和依据。 相似文献
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沙棘籽油是一种富含不饱和脂肪酸的功能性油脂,容易氧化变质。本文将添加天然抗氧化剂与微胶囊制备技术相结合,改善沙棘籽油的氧化稳定性,延长货架期。首先测定了沙棘籽油的组成成分,然后以沙棘籽油为芯材,添加经过筛选的天然抗氧化剂L-AP,以辛烯基琥珀酸淀粉钠,酪蛋白酸钠及麦芽糊精等为壁材制备沙棘油微胶囊,并通过65 ℃烘箱加速保藏实验评价其氧化稳定性。结果表明:沙棘籽油中不饱和脂肪酸含量占总脂肪酸的80.6%±2.10%;制备沙棘籽油微胶囊的最佳配方为辛烯基琥珀酸淀粉钠15%、酪蛋白酸钠5%、麦芽糊精5%、抗性糊精30%、甘蔗浓缩汁10%、沙棘籽油30%、异麦芽酮糖5%,并添加3 g/L三聚磷酸钠,包埋率高达91.8%±1.59%;65 ℃烘箱加速保藏实验结果表明,添加抗氧化剂并制备微胶囊能有效提高沙棘籽油的氧化稳定性。 相似文献
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沙棘作为药食同源的植物,其主要的功能性成分为黄酮类物质,是优质的黄酮来源。本文归纳整理了已发表的相关文献资料,对沙棘黄酮类物质提取纯化方法的原理及特点、结构及检测方法进行了对比分析,介绍了沙棘黄酮类物质的代谢特征,并从调节肠道微生态的角度阐述了沙棘黄酮抗病毒、抗炎、保护肝脏、改善肥胖和降血糖等多种生理功能的作用机制。总结发现沙棘黄酮虽然具有多种生理功能,但其低生物利用度与生理功效之间的机制机理尚未完全阐明,应关注沙棘黄酮的功能机理和应用研究,以促进沙棘黄酮的开发利用和沙棘的精深加工。 相似文献
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目的:选择合适的沙刺果汁稳定剂,以保持沙棘果汁的稳定性。方法:通过单因素试验对沙棘果汁稳定剂的选用进行了探讨。结果:沙棘果汁饮料的最佳乳化稳定剂为黄原胶,添加量为0.2%,羧甲基纤维素钠(CMC-Na)和单甘酯的稳定效果均不理想。结论:工艺简单可行,成本低廉,具有很好的市场开发前景。 相似文献
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Lalit M. Bal Venkatesh MedaS.N. Naik Santosh Satya 《Food research international (Ottawa, Ont.)》2011,44(7):1718-1727
Sea buckthorn (Hippopha? rhamnoides L.), an ancient crop with modern virtues has recently gained worldwide attention, mainly for its nutritional and medicinal value as the berries contain different kinds of nutrients and bioactive compounds including vitamins, fatty acids, free amino acids and elemental components. This review briefly summarises the current literature and discusses its potential as a crop and its post harvest processing. The available compositional data regarding sea buckthorn berries is tabulated to produce a comprehensive source of recent information on chemical and medicinally important constituents of different origin and varieties. The presence of valuable chemicals and nutritionally important constituents in sea buckthorn berries, and from the scientific knowledge of their importance, it is clear that sea buckthorn berry is one of the most important sources of these constituents, and should be used as alternative nutritional sources in the commercial market. Similarly in depth investigation on the effect of processing on the total nutrient content of sea buckthorn berries species growing in different agro-ecological regions needs to be carried out. Thus, several important knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating innovative job profile in food and cosmoceutical industries. 相似文献
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沙棘油功效成分及药理功能研究进展 总被引:2,自引:0,他引:2
沙棘具有悠久的药用历史,沙棘油根据来源不同分为沙棘籽油和沙棘果油。沙棘果油和沙棘籽油均含有丰富的不饱和脂肪酸、生育酚、β-类胡萝卜素和甾醇类物质。研究表明,沙棘油具有丰富的药理功能,对心脑血管和胃肠道的保护作用,滋润皮肤、促进皮肤组织再生和上皮组织愈合、改善皮肤衰老现象的作用,缓解干眼症和辅助保护化学性肝损伤的作用。除此以外,沙棘油还具有一定的抗炎、抗氧化、增强免疫力的功能。通过对沙棘果油和沙棘籽油的功效成分、药理功能及其开发利用现状等进行综述,以期为沙棘油功能产品开发提供一定的理论基础和依据。 相似文献
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Sea buckthorn berry is a rich source of nutrients and bioactive components beneficial for human health. Sugars and acids play an important role in determining the sensory properties of the berry. Sugars, acids, ethyl β-d-glucopyranose and a methyl inositol were analysed in berries of three subspecies (Hippophaë rhamnoides ssp. sinensis, rhamnoides and mongolica) collected from China, Finland and Russia over four consecutive years. Fructose and glucose were the major sugars, and the dominating acids were malic and quinic acids. Origin and harvesting date have significant impacts on sugars, acids and sugar/acid ratio in the berry. During the harvesting period, the sugar content followed different changing patterns in berries of different subspecies. Ethyl glucose dominated in the sugar fraction of ssp. rhamnoides but existed only in trace amounts in the other two subspecies. In ssp. rhamnoides, the level of ethyl glucose increased during the harvesting period; the increase was accompanied by a decrease in glucose content, indicating the presence of a biochemical pathway converting glucose into its derivatives. A methyl inositol was identified for the first time in sea buckthorn with higher levels found in ssp. sinensis than in the other two subspecies. The levels of ethyl glucose and methyl inositol may be important sensory and nutritional quality factors of sea buckthorn berry. The data presented by this study provide important chemotaxonomic information characterising different subspecies of sea buckthorn and useful guidance for breeding, harvesting, and industrial utilisation of sea buckthorn. 相似文献
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李珈骐 《食品安全质量检测学报》2019,10(7):1994-2000
目的优化沙棘枸杞复合运动饮料的配方。方法在单因素试验基础上,运用Box-Benhnken试验设计原理对影响沙棘枸杞复合运动饮料的主要因素(沙棘汁添加量、枸杞汁添加量、柠檬酸添加量、木糖醇添加量)进行优化研究。结果沙棘枸杞复合运动饮料最佳生产工艺参数为沙棘汁添加量15%、枸杞汁添加量26%、柠檬酸添加量0.17%、木糖醇添加量8.5%。在此条件下,复合运动饮料的感官评分为95分。结论开发的沙棘枸杞复合运动饮料,口感酸甜适口,组织状态稳定,是适合运动者长期饮用的饮料。 相似文献