鲜切山药（）片的黄色素形成、色素组成及品质
Yellow pigment formation, pigment composition, and quality of fresh-cut yam () slices.
作者信息
Zhao Lei, Wang Dan, Ma Yue, Zhang Yan, Zhao Xiaoyan
机构信息
College of Food, Shenyang Agricultural University Shenyang Liaoning 110161 China
Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs Beijing 100097 China.
出版信息
RSC Adv. 2020 Jan 6;10(2):1104-1113. doi: 10.1039/c9ra07641g. eCollection 2020 Jan 2.
Fresh-cut yam () slices brown easily and can turn yellow under certain storage conditions. The formation conditions of yellow pigment, pigment composition, and quality of yellow fresh-cut yam slices were investigated in this study. The results showed that storage temperature, gas ratio of packaging, and slice thickness affected the formation of yellow pigmentation. The highest content of yellow pigment was found in 0.1 cm-thick yam slices stored at 25 °C for 18 h and packaged in 20% O and 80% N. Yellow pigments were composed primarily of bisdemethoxycurcumin (73.7%) and two other unknown compounds that were not attributed to microorganisms. Yellow fresh-cut yam exhibited good quality, and the alcohol and ester extracts of yellow yams had higher oxygen radical adsorption capacity and 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability compared to white fresh-cut yam.
鲜切山药（）片很容易褐变，在某些储存条件下会变黄。本研究对黄色鲜切山药片的黄色素形成条件、色素组成及品质进行了研究。结果表明，储存温度、包装气体比例和切片厚度会影响黄色素沉着的形成。在25℃下储存18小时、包装为20%氧气和80%氮气的0.1厘米厚山药片中，黄色素含量最高。黄色素主要由双去甲氧基姜黄素（73.7%）和另外两种未知化合物组成，这些化合物并非由微生物产生。黄色鲜切山药品质良好，与白色鲜切山药相比，黄色山药的乙醇提取物和酯提取物具有更高的氧自由基吸附能力和2,2-二苯基-1-苦基肼自由基清除能力。
Zotero 插件