Qu Di, Hua Mei, Chen Jian-Bo, Li Shan-Shan, Wen Lian-Kui, Sun Yin-Shi
Institute of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China.
Foods. 2021 Nov 5;10(11):2714. doi: 10.3390/foods10112714.
Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein-pectin, protein-oxalic acid and Ca-pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.
沉淀是饮料行业的一个关键问题。本研究证实，人参提取物在低温储存期间会形成可逆和不可逆沉淀。储存的前30天是沉淀形成的关键时期。随着储存时间的延长，化学成分会发生变化。成分相互作用模型证实，蛋白质-果胶、蛋白质-草酸和钙-果胶的交联是人参提取物浑浊的主要原因。基于不可逆沉淀（IRS）的表征，存在蛋白质、多糖和二水合草酸钙（COD）晶体的典型结构。葡萄糖、半乳糖醛酸、天冬氨酸、谷氨酸、亮氨酸、钙、钾、铝、镁、钠和铁是主要的单体成分。有效调控这些成分将极大地有助于提高人参饮料的品质。
