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在储存期间,制紫色卜的质量和代谢物的变化

Seung-Hun Chae¹, Sang-Hyeon Lee¹, Seung-Hwan Kim²

¹Department of Horticulture and Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea.

Foods (Basel, Switzerland)

|April 16, 2025

概括

储存变化制的紫色卜 (Brassica rapa var. 这种卜有很多种) 哈卡塔尼斯 (Hakataensis) 通过改变它的颜色,糖分组成和抗氧化能力. 关键的代谢物,如安东素,也发生了变化,影响了整体质量和生物活性.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
农业科学农业科学

背景情况:

制紫色卜是一种受欢迎的发酵食品,具有潜在的健康益处.
了解储存期间的变化对于保持质量和生物活性至关重要.

研究的目的:

为了研究冷藏期间在制的紫色卜中的物理化学和代谢变化.
确定受储存影响的关键代谢物及其与质量属性的相关性.

主要方法:

在4°C下保存60天的入的紫色卜 ("Boraking").
分析颜色,含糖量 (糖糖,葡萄糖,果糖).
液体染色学-电子喷雾电离-四极飞行时间质谱学 (LC-ESI-QToF-MS) 用于代谢分析.
测试抗氧化能力 (根基清除活性,降低铁的抗氧化能力).

主要成果:

颜色从紫色变为粉红色;水溶液从粉红色变为紫色.
糖糖在储存期间下降,而葡萄糖和果糖在储存期间增加.
代谢分析发现有机酸,氨基酸,硫化合物,溶解脂和酸盐的显著变化.
抗氧化能力和激素清除活性下降.
安东基氨酸与水卜的颜色呈负相关性.

结论:

储存大大改变了色紫卜的物理化学性质和代谢特征.
氨酸和其他非挥发性化合物的变化会影响颜色和抗氧化能力.
需要进一步的研究来优化加工和储存,以提高生物活性和稳定性.

关键词:

在 LC-QToF-MS 中使用.拉法努斯 (Raphanus sativus) 是一种动植物.安托西安尼尼 (anthocyanin) 是一种代谢产物的代谢产物入的紫色卜紫色卜

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