【作者】 孙欣； 张仁堂； 高琳； 时川；

【Author】 Sun Xin;Zhang Rentang;Gao Lin;Shi Chuan;College of Food Science and Engineering,Shandong Agricultural University;

【机构】 山东农业大学食品科学与工程学院；

【摘要】 红枣是中国传统食品和药物,由于营养丰富有益于人体健康在亚洲国家广泛应用。实验模拟了红枣黑变的热处理过程,红枣在高温高湿下处理96 h,每12 h取样一次,监测黑变过程中三萜酸,环核苷酸(cAMP),总酸,糖,总酚,5-羟甲基糠醛(5-HMF)等营养成分和香气成分的变化。结果表明,红枣在24 h内颜色很快从红色变为黑褐色,蔗糖含量从19.6克减少到0.31克/100克;总酸含量由最初的8.82 g/kg,在96 h内增加至23.45 g/kg,增加量为177.21%;总多酚含量在0-48 h增加50.99%达到最高含量,在之后的48-96小时含量变化不大。;总还原糖在60h时增加了29.79%;5-HMF在红枣中含量很低,黑变后持续增长至3.52 g/kg。但黑变过程中cAMP含量不断降低,96h时降低了65.85%。桦木醇,齐墩果酸和熊果酸的三萜酸分别表现出不同的变化趋势。与红枣果实相比,黑枣果实的香气成分富含醛类,尤其糠醛及其衍生物增加明显。结果证明黑变枣在某些方面有更高的营养价值,适宜人食用。更多还原

【Abstract】 Dried jujube(Ziziphus jujuba) was incubated at high temperature and humidity for 96 h in blacking process and sampled every 12 h.Black Jujube fruits were analyzed during the process for compositions including triterpenic acids,cyclic nucleotides(cAMP),total acid,sugars,total phenols,5-hydroxymethylfurfural(5-HMF) and aroma ingredients using different methods.Results showed that blacking 24 hours had a faster color change and had the significant impact on the saccharose content.The saccharose reduced froml9.6 to 0.31 g/100 g in 24 h.The total acid content was mild with 8.82 g/kg and increased to 23.45 g/kg by 177.21% with thermal processing for 96 h0 The contents of total polyphenols were enhanced during 0-4 8 h processing,the amount of the compound increased with treatment by 50.99% and then remained basically the same(48-96 h).The total reducing sugar increased 29.79% on 60 h.cAMP were decreased with aging and ripening by 65.85%.5-HMF was keep growing to 3.52 g/kg.The triterpenic acids of betulinic,oleanolic and ursolic exhibited different trends,respectively.The aroma ingredients of black jujube fruits are rich in aldehydes compared with raw jujube fruits,especially the significantly increasing of furfural and its derivatives.The results indicated that backing pretreatment can facilitate the generation of functional food materials.更多还原