Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, Ceará, Brazil.
Embrapa Agroindústria Tropical, Dra Sara Mesquita, 2270, 60511-110 Fortaleza, Ceará, Brazil.
Food Chem. 2018 Apr 15;245:1239-1247. doi: 10.1016/j.foodchem.2017.11.092. Epub 2017 Nov 24.
A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MS. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.
采用 NMR 和 UPLC-QTOF-MS 等分析技术对雪莲果糖浆进行了全面的特性描述。还评估了雪莲果糖浆生产的不同阶段对果寡糖（FOS）和绿原酸（CGA）含量的影响。结果表明，雪莲果糖浆除了含有更高水平的 FOS 和 CGA 外，还含有一些矿物质元素，如 K、Ca 和 P，以及必需氨基酸，如色氨酸、缬氨酸和苏氨酸。推测鉴定了 25 种化合物，主要化合物是来自奎尼酸和反式肉桂酸的酚类。考虑到雪莲果糖浆生产的不同阶段，结果表明，在制浆、酶解浸提和微滤过程中，FOS 和 CGA 的含量保持不变，从而导致在加工的最后阶段（真空浓缩）浓缩这些成分。这些结果将用于强化这种创新和有前途的功能性食品。
