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- Title
菊芋块茎天然发酵过程中理化指标及抗氧化 特性研究.
- Authors
刘东; 朱天地; 王 慧; 慕钰文
- Abstract
In order to clarify the changes in physical and chemical indexes and antioxidant characteristics of jerusalem artichoke tubers in the natural fermentation process, the total sugar, reducing sugar, inulin, polyphenol content, DPPH (2, 2-diphenyl-1- picrylhydrazyl) radical scavenging activity and hydroxyl radical (·OH) scavenging activity of Jerusalem artichoke tubers in the natural fermentation process were analyzed by using jerusalem artichoke as the material. The results show that the total sugar, inulin and reducing sugar content in the natural fermentation process of jerusalem artichoke tuber gradually decreases with the prolongation of fermentation time, ranging from 2 058 to 675, 1 910 to 653, 148 to 22 mg/mL, respectively. The polyphenol content shows a trend of first decreasing and then rising and then decreasing with the extension of fermentation time, ranging from 3.22 to 2.58 mg/mL. The DPPH radical scavenging activity increases with the progress of fermentation and the activity reaches 92.14% when fermentation reaches the 25th day; the change of ·OH scavenging activity as a whole shows a trend of first decreasing and then rising and then decreasing with the extension of fermentation time. It shows that it can effectively reduce the reducing sugar content, improve the structure of inulin and enhance antioxidant activity of jerusalem artichoke tubers by natural fermentation. This study provides the necessary theoretical basis for the development of fermented new products of Jerusalem artichoke tubers.
- Subjects
JERUSALEM artichoke; HYDROXYL group; NEW product development; INULIN; RADICALS (Chemistry); OLIVE oil
- Publication
Packaging & Food Machinery, 2023, Vol 41, Issue 3, p14
- ISSN
1005-1295
- Publication type
Article
- DOI
10.3969/j.issn.1005-1295.2023.03.003