| 红枣干制过程中酚类物质的变化及其与褐变的关系 |
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| 引用本文： | 武兴菲.红枣干制过程中酚类物质的变化及其与褐变的关系[J].保鲜与加工,2021,21(3):125-129. |
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| 作者姓名： | 武兴菲 |
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| 作者单位： | 重庆工贸职业技术学院,重庆 408000 |
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| 摘 要： | 为探究红枣在干燥过程中酚类物质的变化及其与褐变的关系,选用新疆和田大枣为试材,采用中短波红外干燥方式对其进行干制处理,测定其在干燥过程中总酚、总黄酮、单体酚类物质含量及褐变度的变化,并鉴定酶促褐变的底物。结果表明:随着干燥过程的进行,枣果褐变度不断提高,总酚、总黄酮含量不断下降;枣果中共鉴定出11种酚类物质,其中芦丁、绿原酸、儿茶素、表儿茶素是其主要酚类物质,没食子酸、表儿茶素、儿茶素、绿原酸、咖啡酸、阿魏酸是枣果的酶促褐变底物,儿茶素是最主要的酶促褐变底物;干制过程中枣果的褐变度与总酚、总黄酮含量呈极显著负相关(P<0.01),与儿茶素、表儿茶素、绿原酸含量呈极显著正相关(P<0.01),与没食子酸含量呈显著正相关(P<0.05),说明总酚、总黄酮参与了枣果褐变的进程。研究结果为红枣干燥过程品质调控了提供理论依据。
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| 关 键 词： | 红枣 中短波红外干燥 酚类物质 褐变度 |
Changes of Phenols in Jujube during Drying and Their Relationship
with Browning |
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| WU Xing-fei.Changes of Phenols in Jujube during Drying and Their Relationship
with Browning[J].Storage & Process,2021,21(3):125-129. |
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| Authors: | WU Xing-fei |
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| Institution: | (Chongqing Industry&Trade Polytechnic,Chongqing 408000,China) |
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| Abstract: | In order to explore the change of phenolic substances and their relationship with browning in drying process of jujube,the Hotan jujubes from Xinjiang were dried by the medium and short wave infrared drying method,the changes of total phenols,total flavones,individual phenolic compounds contents and browning degree were determined during drying of jujube,and the substrates of enzymatic browning were identified as well.The results showed that in drying process,the browning degree of jujube fruit increased continuously,while the contents of total phenols and total flavonoids gradually decreased.A total of 11 phenolic substances were identified in jujube fruit,among which rutin,chlorogenic acid,catechin and epicatechin were the main phenolic substances.Gallic acid,epicatechin,catechin,chlorogenic acid,caffeic acid and ferulic acid were the enzymatic browning substrates of jujube fruit,and catechin was the main substrate.In the drying process,the browning degree of jujube fruit was extremely significant negative correlated with total phenols and flavonoids contents(P<0.01),while extremely significant positive correlated with catechin,epicatechin and chlorogenic acid contents(P<0.01),and significantly positive correlated with gallic acid contents(P<0.05),which suggested that total phenols and flavonoids were involved in the browning of jujube fruit.The results provides a theoretical basis for the quality control of jujube in drying process. |
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| Keywords: | Ziziphus jujuba Mill medium and short wave infrared drying phenols browning degree |
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