PDF(Pubmed)
Abstract：
One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.
摘要：
阻止马铃薯汁在食品工业中应用的因素之一是其酶促褐变的倾向。添加富含有机酸的水果和蔬菜浓缩物可以减少马铃薯汁颜色的不利变化并影响生物活性化合物的含量。本研究旨在研究向马铃薯汁中添加天然水果和蔬菜浓缩物对其颜色以及从中分离出的花色苷色素的组成和含量的影响。颜色,用HPLC-DAD和UHPLCMS/MS液相色谱法测定马铃薯汁和染料中花色苷的组成和含量。发现没有添加浓缩物的果汁，平均而言,与添加浓缩物的果汁相比，总多酚含量降低61％，花色苷含量降低63％。所包含的孤立颜料，平均而言,与从未纯化的果汁中分离的花色苷相比，花色苷多30-40倍。此外，浓缩物的添加使大约。与没有这些添加剂的样品相比,花青素的有效分离提高了3-5倍。添加浓缩物的马铃薯汁和染料显示出较浅的颜色，不会随时间变化，与没有浓缩物的样品相比。
