Institute of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark.
Food Chem. 2013 Nov 15;141(2):1445-50. doi: 10.1016/j.foodchem.2013.04.028. Epub 2013 Apr 18.
Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers.
洋姜块茎（Helianthus tuberosus L.）在去皮或切割时会发生酶促褐变，在煮沸后会变成灰色，这是由于铁和酚酸之间的后烹饪黑化反应。为了揭示导致这些变色反应的成分，对三种秋季和春季收获的生的和煮的洋姜块茎的总酚、酚酸、有机酸和铁含量与感官评价和仪器颜色测量进行了相关分析。在感官评价的酶促褐变方面，品种之间没有差异，但 Rema 和 Draga 的得分高于 Mari 的得分。在秋季，洋姜块茎的总酚、酚酸和柠檬酸含量较高，而在春季含量较低，而苹果酸的含量则相反。所研究的化学参数均不能解释洋姜块茎的变色。
