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高压和超声波在无花果糊中联合应用:对生物活性和挥发性化合物的影响
J A Meza-Velázquez1, M Aguilera-Ortiz1, J A Ragazzo-Sanchez2
1Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico.
Food science and biotechnology
|March 5, 2024
概括
高水静压 (HHP) 和超声波 (US) 增加了无花果糊中的有益化合物. 这种结合方法增强了C3R和Q3R等生物活性化合物,而不会对味道挥发物产生负面影响.
科学领域:
- 食品科学 食品科学 食品科学
- 植物生物化学 植物生物化学
- 食品加工技术 食品加工技术
背景情况:
- 无花果糊含有丰富的生物活性化合物,如氨-3-O-rutinoside (C3R) 和氨-3-O-rutinoside (Q3R).
- 传统加工可能会降解这些有价值的化合物.
- 需要新的加工技术来增强提取和稳定性.
研究的目的:
- 为了研究高水位压力 (HHP) 和超声波 (US) 对无花果糊的生物活性化合物和挥发性特征的联合作用.
- 优化HHP和US参数以最大限度地提取C3R和Q3R.
- 评估这些处理对无花果糊的挥发性成分的影响.
主要方法:
- 无花果糊被单独或组合使用高水静压 (HHP) 和超声波 (US) 处理.
- 使用高性能液态色谱 (HPLC) 来量化C3R和Q3R含量.
- 气色谱-质谱法 (GC-MS) 用于识别和量化挥发性化合物.
主要成果:
- HHP治疗显著增加了无花果中的C3R和Q3R含量.
- 结合HHP和US治疗进一步增强了C3R和Q3R的提取,在最佳条件下,约产生250 mg/kgfw C3R和45 mg/kgfw Q3R.
- 确定了超过25种挥发性化合物,其中甲占主导地位 (>75%);HHP加工导致微量氧甲基 (<0.36 mg/100 g fw).
结论:
- HHP和US的组合是一种有效的方法,可以增强从无花果糊中提取生物活性化合物 (C3R,Q3R).
- 轻度的HHP和短期的美国应用保留了无花果糊的挥发性.
- 这种协同方法为生产功能性无花果产品提供了一个有前途的战略.
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