在不同的储存温度和pH值条件下,Phyllanthus emblica果汁的化合物的变化
Xiaomei Long1, Rong Li2, Jianxing Gu1
1College of Traditional Chinese Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China.
Journal of food science
|June 12, 2024
概括
在4°C和pH值2.5的Phyllanthus emblica果汁中储存有效地保留了化合物并抑制了色. 这种低温和酸性pH的组合增强了果汁的稳定性,并通过保持关键的抗氧化剂延长了保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 农业科学 农业科学
背景情况:
- 菲兰特 (Phyllanthus emblica) (amla) 富含化合物,以其健康益处而闻名.
- 果汁加工可以导致这些有价值的化合物的降解.
- 优化储存条件对于保持果汁质量至关重要.
研究的目的:
- 为了研究储存温度和pH对Phyllanthus emblica果汁中的化合物的影响.
- 为了确定保持果汁稳定性和质量的最佳条件.
主要方法:
- 果汁样本被存储在不同的温度 (4°C,20°C,37°C) 和pH值 (2.5,3.5).
- 评估的参数包括色指数,pH值,离心压降水率 (CPR) 和15天内的化合物含量.
- 坐标部分最小正方形差异分析用于分析化合物组成的变化.
主要成果:
- 在4°C和pH值2.5的储存显著抑制了色,并减缓了pH值的下降.
- 像酸 (GA) 和酸 (EA) 这样的化合物被确定为色的关键指标.
- 在4°C和pH值为2.5.5时,GA,表甲基素 (EGC),科里拉丁 (CL),甲基素酸 (GCG),切布拉基酸 (CA),1,2,3,4,6-O-甲基-d-葡萄糖 (PGG) 和EA的稳定性更强.
结论:
- 低温 (4°C) 和酸性pH值 (2.5) 有效地保持了Phyllanthus emblica果汁的性特征.
- 这些条件有助于保持关键抗氧化剂的稳定性,并延长果汁的保质期.
- 建议调整储存温度和pH值,以最大限度地提高Phyllanthus emblica果汁系统的稳定性.
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