Department of Food Biosciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland.
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
Food Chem. 2014;152:370-7. doi: 10.1016/j.foodchem.2013.11.146. Epub 2013 Dec 1.
This research focuses on the study of polyacetylenes in carrot juice and their response to pH, storage and thermal processing conditions. Falcarindiol-3-acetate (FaDOAc) and falcarinol (FaOH) were in fresh carrot juice at concentrations of 73 and 233 μg/L, respectively. Reducing the pH of the raw carrot juice from its natural pH 6.13 to pH 3.5 resulted in 2 and 5 fold better extraction of FaDOAc and FaOH respectively in comparison to a control sample (pH 6.13). Polyacetylenes were retained better in acidified juices and cold storage temperatures (4 °C) for first week of storage with respect to untreated juices. An increase in FaDOAc and FaOH of 10- and 16-fold, respectively, as compared to raw unprocessed samples was observed when processing samples at 90 °C for 1 min. This was assumed to be due to cell wall polysaccharides dissolution. However, negative correlation between total polyacetylenes and hexoses was confirmed by (1)H NMR spectroscopy, indicating some biological links between polyacetylenes and soluble sugars.
本研究专注于研究胡萝卜汁中的多炔化合物及其对 pH 值、储存和热加工条件的反应。在新鲜的胡萝卜汁中，falcarindiol-3-醋酸酯（FaDOAc）和falcarinol（FaOH）的浓度分别为 73μg/L 和 233μg/L。与对照样品（pH 值 6.13）相比，将生胡萝卜汁的 pH 值从自然 pH 值 6.13 降低至 pH 值 3.5，可分别使 FaDOAc 和 FaOH 的提取量增加 2 倍和 5 倍。与未经处理的果汁相比，多炔化合物在酸化的果汁和冷藏温度（4°C）下储存的第一周内保持得更好。当在 90°C 下处理样品 1 分钟时，与原始未加工样品相比，FaDOAc 和 FaOH 分别增加了 10 倍和 16 倍，这被认为是由于细胞壁多糖的溶解。然而，（1）H NMR 光谱证实了多炔化合物与己糖之间存在负相关，这表明多炔化合物和可溶性糖之间存在一些生物学联系。
