果在含有芳香的阿格里莫尼或花提取物的糖糖溶液中的奥斯摩斯脱水
Elżbieta Karlińska1, Joanna Milala1, Monika Kosmala1
1Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 2/22, 90-537 Lodz, Poland.
Molecules (Basel, Switzerland)
|December 31, 2025
概括
芳香的农和提取物在透脱水过程中增强了果多醇含量. 这种方法增加了水的损失,并以有益的植物化合物丰富了脱水果.
科学领域:
- 食品科学与技术 食品科学与技术
- 植物化学 植物化学
- 营养科学 营养科学
背景情况:
- 果 (Malus domestica) 是一种受欢迎的水果,因其健康益处而受到重视.
- 聚是植物中发现的生物活性化合物,具有显著的促进健康的特性.
- 透脱水是保存水果的常见方法,通常使用糖溶液.
研究的目的:
- 调查多醇从芳香 (Agrimonia procera) 和 (Rosa rugosa) 提取物在透脱水过程中迁移到果中的情况.
- 评估这些提取物对脱水果中水分损失和多醇含量的影响.
- 为了确定从提取物转移到果组织的特定烯化合物.
主要方法:
- 冠军果的奥斯摩斯脱水使用含有芳香和提取物的50%糖糖溶液.
- 测光谱法用于确定全聚醇含量.
- 使用二极管阵列检测和质谱仪 (UHPLC-DAD-MS) 的超高性能液体染色学,用于量化单个化合物.
主要成果:
- 与纯糖溶液相比,提取物在4g/L的水平增加了果组织中的水迁移.
- 脱水果中的多烯含量随着提取物度的增加而增加,在6g/L时达到大约825 mg/100g干物质 (DM).
- 在经过处理的果中检测到新的烯化合物,包括埃拉基坦宁,埃拉基酸,奎尔赛丁,凯姆菲罗尔,阿皮基宁和醇衍生物.
结论:
- 在透脱水溶液中将芳香的农和提取物纳入,有效地提高了果的多烯特征.
- 这一策略提高了脱水果产品的功能价值.
- 这项研究证明了一种可行的方法,以特定的生物活性化合物丰富水果.
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