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从三个不同的干果片中比较黑色素的表征和组成

Jiaxing Hu1, Jinfeng Bi2, Wenyue Wang1

  • 1Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing, 100193, China.

Food chemistry
|June 5, 2024
PubMed
概括

干燥方法显著改变果的黑素,复杂的混合物影响干果的质量. 热空气干燥产生了更大的分子,而即时控制的压力下降干燥产生了更强的光,影响了未来的功能应用.

关键词:
果中的黑色素是果的黑色素.在FTIR光谱学中使用.光学属性 光学属性在 UPLC-QTOF-MS/MS 中.

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