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苹果原浆抗氧化防褐变及稳定性试验 总被引:6,自引:0,他引:6
新鲜苹果加工成果汁,由于酶促褐变或非酶促褐变常变色,呈褐色,内色或黑色。加入一定量的Vc或L-cys会抑制其褐变,在新鲜汁中加入不同的增稠剂,会提高其稳定性。 相似文献
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苹果籽及其油的理化特性研究 总被引:6,自引:2,他引:6
为了开发和利用苹果籽资源,采用常规及仪器分析的方法对苹果籽的主要营养成分、氨基酸组成,苹果籽油的脂肪酸组成和理化指标进行了分析测定.结果表明,苹果籽含油27.7%,油中含有5种脂肪酸,其中不饱和脂肪酸含量高达89.33%;苹果籽含蛋白质34.0%,水分10.2%,氨基酸总量31.81%,并含有多种微量元素;苹果籽油折光率为1.4734,比重d20 40.9219,碘值129.3gI/100g,皂化值186.5 mgKOH/g.苹果籽含有多种营养成分,是一种理想的保健食品,具有较好的开发利用前景. 相似文献
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Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices 总被引:1,自引:0,他引:1
The goal of this study was to determine the effect of drying temperature on the shrinkage, ascorbic acid (vitamin C) degradation and aroma retention of apples. Apple samples were found to shrink continuously until a water content value of 2 kg/kg d.b. The degradation of ascorbic acid followed a pseudo-first-order reaction and the degradation rate constant increased when temperature increased from 40 to 70 °C. The loss of aroma volatiles increased with temperature and drying time. 相似文献
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In the present study model solutions containing isolated apple polyphenols were employed to systematically study their interaction with two strong anion exchangers differing in the structure of their polymeric matrix. Equimolar concentrations of catechin, caffeic acid, 5-O-caffeoylquinic acid (chlorogenic acid), phloridzin and rutin were used in single compound, binary, ternary, quaternary and pentenary model systems to investigate their ion exchange and adsorption behavior when brought into contact with a polystyrene-divinylbenzene-based and a polyacrylamide-based ion exchanger resin in a column system. To enhance differentiation between adsorption phenomena involving the lipophilic backbone of the exchanger resin and ion exchange processes, experiments were performed at pH 1 and 7. The results of this study allow a deeper insight into the complex processes occurring upon ion exchange. Significant differences were found using the two ion exchangers with the polystyrene resin showing higher recovery rates indicating that the polymeric backbone also markedly contributes to polyphenol binding through hydrophobic interactions. Furthermore, resin selectivity with regard to the binding of phenolic compounds was also shown to be dependent on the structure of the exchanger matrix. These results may further contribute to improve industrial processes for the cost-efficient and selective recovery of secondary plant metabolites, thus allowing to systematically manipulate the biofunctional properties of plant extracts. 相似文献
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R. Bitsch M. Netzel E. Carl G. Strass B. Kesenheimer M. Herbst I. Bitsch 《Innovative Food Science and Emerging Technologies》2000,1(4):595
The human bioavailability of ascorbic acid and polyphenolics such as chlorogenic acid and caffeic acid resp. from apple juice produced from the polyphenolic rich variety Brettacher was tested. After intake of 700 ml juice the antioxidant capacity in the plasma of human volunteers assessed by the TRAP-test increased significantly by 52% during the following 2 h. The cumulative urinary excretion of ascorbic acid within 7 h after intake was measured to 104% the ingested dose of the juice. Caffeic acid as the intestinal cleavage product of chlorogenic acid was excreted to only 0.56% of the dose in the juice. The results demonstrate in view of the favourable absorptive attributes and the influence on the plasmatic antioxidative capacity of these juice components that Brettacher apple juice may be suitable as a functional food. 相似文献
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Effects of Chinese quince extract, apple juice, semi-purified phenolics and soluble pectin from these fruits on ethanol-induced gastric ulcers in rats were investigated. In rats given Chinese quince extract or apple juice, ulcer induction was strongly suppressed, and the effect was stronger for Chinese quince extract than for apple juice. Myeloperoxidase activity in gastric mucosa showed a similar tendency. The DPPH radical scavenging activity and total phenolic content were 4 times higher in Chinese quince extract than in apple juice. Semi-purified phenolics from both fruits strongly suppressed ulcer induction at doses of 5–10 mg; however, a 20 mg dose of apple phenolics showed a pro-ulcerative effect. The soluble pectin fraction also showed moderate activity. These results suggest that phenolic compounds are responsible for antiulcerative activity of Chinese quince extract and apple juice, and that concentration may be an important factor in the case of apple phenolics. 相似文献
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In this study, apples inoculated with pure cultures of Rhizopus stolonifer, Penicillium expansum and Lactobacillus plantarum were utilised as the raw material to produce apple juice concentrate. The effects of microorganisms and various processing
treatments on the fumaric acid, lactic acid and patulin contents of apple juice were investigated. R. stolonifer was found to be the most responsible causative agent of fumaric acid and lactic acid. L. plantarum also produced certain amounts of lactic acid, but not as much as R. stolonifer. L. plantarum caused a significant decrease in L-malic acid content indicating the occurrence of malolactic fermentation. During this complicated
biochemical pathway, a small amount of fumaric acid was also formed by L. plantarum. P. expansum produced only patulin, but did not affect the fumaric acid and lactic acid contents. Fumaric acid contents of the samples
decreased throughout the processing steps excepting evaporation. The fumaric acid contents of the samples increased just after
evaporation depending on the heat applied. The patulin and lactic acid contents of the samples also showed a decreasing trend
throughout processing. However, L. plantarum caused a significant increase in lactic acid content just after depectinization depending on whether the appropriate time-temperature
conditions for incubation were available during depectinization.
Received: 3 November 1998 / Revised version: 4 January 1999 相似文献
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Compositional characterisation of some apple varieties 总被引:2,自引:0,他引:2
A. Podsędek J. Wilska-Jeszka B. Anders J. Markowski 《European Food Research and Technology》2000,210(4):268-272
Ten apple varieties, harvested at commercial maturity, were analysed, paying special attention to the level of phenolic compounds
and polyphenol oxidase (PPO) activity. The results pointed to great quantitative differences in the composition of the apple
varieties, and particularly in their phenolic contents. Their total polyphenol content ranged from 2.3 to 3.6 g/kg. Chlorogenic
acid was the main phenolic compound found in the varieties studied, and its concentrations varied from 30 to 430 mg/kg, and
were 4–20 times higher than those of catechins. Only in Szampion and Elstar were the concentrations of catechins higher. Amongst
the flavanol monomers, the main compound was (–)epicatechin, whose concentration varied from 18 to 89 mg/kg. The (+)catechin
concentration ranged from 4 to 21 mg/kg. The dominant proanthocyanidins were oligomers up to trimers. In Warta apples, the
concentrations of these oligomers were about 3 times higher than those of monomers. The level of PPO activity ranged from
270 units (U)/g in Szampion to 3120 U/g in Warta. No correlation was found between the concentrations of certain phenolic
compounds, nor between PPO activity and phenolic or ascorbic acid concentrations. The results gave important information regarding
the best use of the apple varieties investigated, i.e. for direct consumption due to their high nutritional value, or for
processing.
Received: 7 May 1999 相似文献
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