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Chemical composition changes of post-harvest coconut inflorescence sap during natural fermentation

机译:自然发酵过程中收获后椰子花序汁液化学成分的变化

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Coconut inflorescence sap (CIS) is sweet, oyster-white and translucent?and was reported to be highly nutritive and a good digestive agent. The chemical composition changes including total sugar, reducing sugar, ethanol, total acidity, volatile acid, amino acid, vitamin C and total phenolic contents of post-harvest coconut inflorescence sap (PCIS) were investigated during a 12-day natural fermentation, and the variety and content of phenolic compounds of fresh coconut inflorescence sap (FCIS) and natural fermented coconut inflorescence sap (NCIS) were also studied by an?high performance liquid chromatography?(HPLC) system. Total acid, volatile acid and total phenolic contents increased during natural fermentation, while total sugar contents decreased during natural fermentation. The amino acid content declined steadily after harvesting until 3 days, but then remained almost constant. Vitamin C content decreased on day 1, slowly rose to 20.7 mg/L on day 3, and then decreased obviously. Five kinds of phenolic compounds were detected by HPLC. These compounds all increased in NCIS compared with FCIS; both NCIS and FCIS also contained other kinds of phenolic compounds.
机译:椰子花序汁(CIS)是甜的,牡蛎白色且半透明的,据报道具有很高的营养价值和良好的消化作用。在为期12天的自然发酵过程中,调查了收获后椰子花序树汁(PCIS)的化学成分变化,包括总糖,还原糖,乙醇,总酸度,挥发性酸,氨基酸,维生素C和总酚含量,通过高效液相色谱(HPLC)系统研究了新鲜椰子花汁液(FCIS)和天然发酵椰子花汁液(NCIS)的酚类化合物的种类和含量。在自然发酵过程中总酸,挥发性酸和总酚含量增加,而在自然发酵过程中总糖含量降低。收获后直至3天,氨基酸含量稳定下降,但随后几乎保持恒定。第1天维生素C含量下降,第3天缓慢上升至20.7 mg / L,然后明显下降。高效液相色谱法检测到五种酚类化合物。与FCIS相比,这些化合物在NCIS中的含量都增加了。 NCIS和FCIS都包含其他种类的酚类化合物。

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