期刊论文

Changes rule and nutritional evaluation of nutrients in pine needle enzyme during different aging periods

中文

中国酿造

0254-5071

2019

38

2

189-193

10.11882/j.issn.0254-5071.2019.02.036

湖南省科技创新平台与人才计划项目(2017TP1021) 长沙市科技计划项目(kc1704007).

本校为第一机构

以4个不同陈酿期的松针酵素为原料,测定其主要营养成分在陈酿过程中的变化,并利用主成分分析(PCA)对松针酵素进行综合评价.结果 表明:松针酵素蛋白质含量从188.65 μg/mL下降到37.42 μg/mL;还原糖和总糖衰减程度趋近一致,其总量分别下降了23.67％、24.64％;多酚、黄酮和维生素C到第二年积累到最大值,分别为16.33 mg/g、143.17 μg/g、166.47μg/mL,然后缓慢衰减,总量分别减少了21.44％、35.72％和0.66％;随着溶液体系中酸的积累,pH值缓慢下降,总酸含量由6.44 mg/mL上升到17.2 mg/mL;金属元素Ca、K、Na、Mg和Fe含量则呈波浪式变化.主成分分析表明,维生素C、Na、Mg、Ca以及蛋白质是评价松针酵素品...

Using four pine needle enzymes of different aging stages as raw materials, the changes of the main nutrients in the aging process were determined, and the pine needle enzymes were comprehensively evaluated by principal component analysis (PCA). The results showed that the protein content in pine needle enzyme decreased from 188.65 μg/ml to 37.42 μg/ml, the attenuation degree of reducing sugar and total sugar were similar, and the total contents of reducing sugar and total sugar decreased by 23.67% and 24.64%, respectively. The contents of pol...