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首页> 外文期刊>日本食品科学工学会誌 >Changes in mineral component of Wakayama 'Nanko' mume fruit (Prunus mume Sieb. et Zucc) during the process of umeboshi.
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Changes in mineral component of Wakayama 'Nanko' mume fruit (Prunus mume Sieb. et Zucc) during the process of umeboshi.

机译：梅越过程中和歌山“ Nanko”梅果（李属梅Sieb。et Zucc）矿物质成分的变化。

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摘要

Changes in the mineral component of umeboshi during processing was investigated using ripened Nanko mume fruit (Prunus mume) as a raw material. Ca and Mg contents were increased or approx. equal following pickling in salt, and K was decreased. Among the trace elements, Fe was increased by salting. The mineral component of the salt used for pickling was recognized to reflect the content of these elements in salted mume fruits. Na content in the edible parts of umeboshi was decreased with desalting and following pickling in seasoning solution, but those of Ca and Mg did not change. K was also decreased but a large part of K remained in the edible parts, suggesting that a function of umeboshi as an alkaline food remained after hypochloric treatment. Contents of all the minerals investigated showed smaller changes in the kernel than those in the pulp. Many parts of the organic acids in the edible parts remained after umeboshi processing, and it was speculated that resulting low pH conditions had effects on the mineral composition in umeboshi.
机译：以成熟的南杏梅果实（李子梅）为原料，研究了梅越的矿物质成分的变化。 Ca和Mg含量增加或接近在盐中腌制后等于，K降低。在微量元素中，Fe通过盐化而增加。腌制用盐中的矿物质成分被认为可以反映出腌制的梅果中这些元素的含量。随着调味溶液的脱盐和酸洗，梅干可食用部分中的Na含量降低，但Ca和Mg的Na含量不变。钾也减少了，但是大部分的钾保留在可食用的部分，这表明在经过低氯处理后，梅越作为碱性食品的功能仍然存在。所调查的所有矿物的含量均显示出籽粒中的变化小于果肉中的变化。梅干加工后，可食用部分中的许多有机酸残留下来，据推测，由此产生的低pH条件会影响梅干的矿物质组成。

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