CAJ | 학술논문

测定了鲁加1号和鲁加5号苹果浓缩汁在贮藏过程中可溶性蛋白质含量、总酚含量、黄烷醇类多酚含量、缩合单宁含量和几种小分子酚类物质的含量的变化.结果表明:苹果浓缩汁中总酚含量、可溶性蛋白含量以及缩合单宁的含量随着贮藏时间的延长而降低,而黄烷醇类多酚的含量则是呈先降低然后又上升的趋势,小分子酚类物质则因苹果品种的不同和小分子酚类物质的不同存在很大的差异,但总体的变化呈下降趋势.相关性分析表明:可溶性蛋白含量、黄烷醇类多酚含量和表儿茶素的含量与浊度值呈极显著正相关,咖啡酸的含量与浊度值呈显著正相关,阿魏酸的含量与浊度值呈显著负相关;在贮藏过程中黄烷醇类多酚、咖啡酸和表儿茶素含量的变化量与浊度值的变化量呈极显著负相关,可溶性蛋白含量的变化量与浊度值的变化量呈显著负相关.
측정료로가1호화로가5호평과농축즙재저장과정중가용성단백질함량、총분함량、황완순류다분함량、축합단저함량화궤충소분자분류물질적함량적변화.결과표명:평과농축즙중총분함량、가용성단백함량이급축합단저적함량수착저장시간적연장이강저,이황완순류다분적함량칙시정선강저연후우상승적추세,소분자분류물질칙인평과품충적불동화소분자분류물질적불동존재흔대적차이,단총체적변화정하강추세.상관성분석표명:가용성단백함량、황완순류다분함량화표인다소적함량여탁도치정겁현저정상관,가배산적함량여탁도치정현저정상관,아위산적함량여탁도치정현저부상관;재저장과정중황완순류다분、가배산화표인다소함량적변화량여탁도치적변화량정겁현저부상관,가용성단백함량적변화량여탁도치적변화량정현저부상관.
This paper discusses the factors influence the post concentration haze of apple juice. The contents of soluble proteins, the total phenol, polyphenol contents of flavanols, condensed tannins, and the several small phenol-ic compound were measured during the storage. The contents of total phenol, soluble proteins, and condensed tannins were decreased; the polyphenol contents of flavanols was reduced at the beginning of storage and then increased.Small phenolic compounds changed by the variety of the apple and type of the specific compound. However, the total contents of small phenolic was continuously decreased. Correlation analysis indicated that the content of soluble pro-tein contents, phenolic contents of flavanols and Epicatechin was highly significantly positive correlation with the tur-bidity value; the content of Caffeic acid was also significantly positive correlation with the turbidity value, but the con-tent of Ferullic acid was significantly negative correlation with the turbidity value; during the storage, polyphenol con-tent of flavanols, Caffeic acid and Epicatechin content changes showed significantly negative correlation with turbidity value. The changes of soluble protein contents had significant negative correlation with changes of turbidity value.