处理参数对Prunus spinosa的生物活性化合物的含量的影响L.水果染料
Marta Wilk1, Przemysław Seruga1, Paulina Nowicka2
1Department of Bioprocess Engineering, Wrocław University of Economics and Business, 118/120 Komandorska Street, 53-345 Wrocław, Poland.
Foods (Basel, Switzerland)
|September 27, 2025
概括
优化黑麻的生产,可以增强它对健康的益处. 使用80%的乙醇和添加糖最初最大限度地提高功能性食品中的多含量和抗氧化活性.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 草药是一种草药.
背景情况:
- 黑 (Prunus spinosa L.) 的水果富含生物活性化合物.
- 传统使用在料中突出了潜在的健康益处.
- 越来越多的功能性食品需求需要优化提取方法.
研究的目的:
- 为了最大限度地优化黑青的生产,以获得最大的多醇含量和抗氧化能力.
- 为了研究乙醇度的影响,水果的预处理,添加糖和磨时间.
- 了解不同生物活性化合物在提取过程中的稳定性.
主要方法:
- 使用不同度的乙醇 (40-80%) 提取.
- 评价水果的预处理 (漂白,刺,未经加工).
- 评估添加糖的时间和磨时间 (28-84天).
主要成果:
- 80%的乙醇产生了最高的多提取.
- 在未经加工的水果和在第84天添加早期糖分时,获得了最大的多总量.
- 随着时间的推移,安托西亚宁减少,而黄素-3-ols和酸更稳定.
- 抗氧化活性与总聚enol 和 procyanidin 含量相关.
结论:
- 优化的提取参数显著提高了黑青的生物活性化合物概况.
- 早期添加糖和特定的磨粉持续时间对于保存有益的化合物至关重要.
- 这些发现支持开发高价值的黑基功能性食品和草药产品.
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