摘要
将‘澳洲青苹’样品去除果皮、果心,采用液相色谱法,研究破碎处理方式、浸提条件、测定前样品贮藏条件对其果肉组织有机酸组成与含量的影响。结果表明:人工研磨与机械匀浆都是样品破碎处理的有效手段,其选择要视实验目的、要求及具体实施情况而定。浸提温度与振荡时间对提取效果没有显著影响,以在常温(25℃)条件下超声波振荡提取15 min为宜。样品前处理后最好立即检测分析,如不能立即进行,则以将破碎后经离心处理的样品保存在常温、光照条件下做短期贮藏为好。‘澳洲青苹’果实中含有草酸、奎尼酸、苹果酸、莽草酸和柠檬酸5种有机酸,含量顺序为苹果酸>奎尼酸>柠檬酸>草酸>莽草酸,苹果酸是最为主要的有机酸,同一果实中不同有机酸与不同果实中相同有机酸含量相差悬殊,实验时要注意试材的选取。
This study was a systematic investigation into the effects of pulping methods, extraction conditions and storage conditions before analysis by liquid chromatography on the organic acid composition and contents of ‘Granny Smith' apple pulp. The results showed that manual grinding and mechanical homogenization were both effective means to crush apples, and the selection depended on the test purpose and requirements and the specific circumstances. Extraction temperature and oscillation time had no significant effects on extraction efficiency. We found extraction at 25 ℃ for 15 min with ultrasonic oscillation to be optimal immediately followed by the liquid chromatographic analysis; otherwise, the crushed sample was centrifuged before short-term storage at room temperature under light conditions. ‘Granny Smith' apples were detected to contain oxalic acid, quinic acid, malic acid, shikimic acid and citric acid. Their relative contents were in the following descending order: malic acid > quinic acid > citric acid > oxalic acid > shikimic acid. Malic acid was the main organic acid in all samples although there were tremendous differences in the content of each of the organic acids among different apple fruits and among the contents of the organic acids in the same apple fruit. Thus, attention should be paid to selection of the test material.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第10期139-143,共5页
Food Science
基金
辽宁省百千万人才工程项目
辽宁省自然科学基金项目(20102223)
关键词
液相色谱
苹果
有机酸
前处理技术
liquid chromatography
apple
organic acids
pretreatment technologies
