摘要
研究分析南酸枣及其枣糕有机酸成分和含量,探讨枣糕制作工艺对有机酸含量的影响,为进一步开发南酸枣产品提供理论依据。采用液质联用技术(LC—MS)分析南酸枣有机酸,并用反相高效液相色谱(HPLC)建立测定有机酸色谱方法,对其进行定性定量分析。结果表明:南酸枣果实中主要有7种有机酸,以柠檬酸和苹果酸为主;南酸枣果肉和果皮中有机酸总量分别为148.306,129.996mg/g·DW,二者各有机酸组成及相对含量相似;枣糕制作过程中漂烫处理使有机酸损失较大,而后续制作工艺对这7种有机酸无显著性影响。
This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles,and discussing the effect of pastilles processing on content of organic acids,to provide a reliable basis for further development of Choerospondias axillaris product.LC—MS was adopted to analyze the organic acids in Choerospondias axillaris,and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids.The results showed that all samples presented a similar profile mainly composed of 7organic acids,where citric acid and malic acid were the major ones.The content of organic acids in Choerospondias axillaris pulp and peel were 148.306 and 129.996mg/g·DW,respectively.The loss of total content of organic acids caused by blanching process was significant,but subsequent processing has little effect on organic acids.
出处
《食品与机械》
CSCD
北大核心
2015年第6期17-20,共4页
Food and Machinery
基金
国家自然科学基金(编号:31260386)
江西省支撑计划(编号:20121BBF60039)
关键词
南酸枣
枣糕
有机酸
加工工艺
液质联用
反相高效液相色谱
Choerospondias axillaris
Choerospondias axillaris pas-tilles
organic acids
processing
LC—MS
reversed-phase HPLC
