In the study main components such as reducing sugar,total sugar,amino acid,polyphenol and 5-HMF on the key process time points were measured by DNS,sulphuric acid-phenol method,full-automatic biochemical analyzer,UV-Vis and HPLC methods.Results indicated that during process time the total sugar content had a declined trend,reducing sugar raised obviously(p ≤0.005)in 24～ 168 h.12 types amino acids were found and 10 of them beside Glu and Met were declined.Lys,Arg and Asp were obviously decline (p ≤ 0.005).5-HMF contents had a trend from obviously increased (p ≤ 0.005) to stable,polyphenol contents had a trend from obviously increased (p ≤ 0.005)to stable.This study can provide the basis for the production process of black jerusalem artichoke.%本研究采用DNS法、苯酚-硫酸法、全自动氨基酸分析仪、紫外分光光度法及高效液相色谱法,分析菊芋在不同加工时间点时,还原糖、总糖、氨基酸、多酚及5-羟甲基糠醛(5-HMF)含量变化情况.结果表明,加工过程中总糖呈下降趋势,还原糖24～168 h显著升高(p≤0.05);共检出12种氨基酸,除谷氨酸及甲硫氨酸外,其他氨基酸均有不同程度的降低,其中降幅最为明显的有天冬氨酸、赖氨酸和精氨酸(p≤0.05);5-HMF显著升高(p≤0.05)后稳定;多酚含量显著升高(p≤0.05)后趋于稳定.本研究可为黑菊芋加工工艺的优化提供依据.
展开▼
