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中国精品科技期刊2020
杨婷,沈石妍,王智能,等. 不同加工方式红糖营养成分与香气成分分析比较[J]. 食品工业科技,2021,42(19):43−55. doi: 10.13386/j.issn1002-0306.2020120282.
引用本文: 杨婷,沈石妍,王智能,等. 不同加工方式红糖营养成分与香气成分分析比较[J]. 食品工业科技,2021,42(19):43−55. doi: 10.13386/j.issn1002-0306.2020120282.
YANG Ting, SHEN Shiyan, WANG Zhineng, et al. Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods[J]. Science and Technology of Food Industry, 2021, 42(19): 43−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120282.
Citation: YANG Ting, SHEN Shiyan, WANG Zhineng, et al. Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods[J]. Science and Technology of Food Industry, 2021, 42(19): 43−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120282.

不同加工方式红糖营养成分与香气成分分析比较

Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods

  • 摘要: 本文分析比较了不同加工方式的24种红糖样品(传统红糖、加工红糖、机制红糖)在理化性质、营养成分、挥发性香气成分上的差异。结果表明:24个红糖样品的颜色主要是由红、黄色构成的褐色,机制红糖和加工红糖颜色更偏暗褐色,传统红糖颜色偏棕黄色;蔗糖和还原糖是红糖的主要成分,且传统红糖的蔗糖分低于机制红糖和加工红糖,还原糖分则反之;加工红糖与机制红糖灰分含量较高分别为3.55%和4.09%,传统红糖灰分含量为2.26%;加工红糖与机制红糖的蛋白质、多酚含量略高于传统红糖;传统红糖碳水化合物和能量平均值分别为92.94%和1598.67 kJ,高于机制红糖和加工红糖;三种加工方式红糖脂肪含量差异不大。红糖含有丰富的矿物质和氨基酸,不同加工方式的红糖样品中,K含量是最多的,其次是Ca和P;微量元素中,Fe含量是最多的,Se含量最少,且不同的加工方式间Cu、Si、Zn含量相差不大;传统红糖、机制红糖、加工红糖中共鉴定出17种氨基酸,其中天冬氨酸和谷氨酸为主要氨基酸;不同加工方式的9种红糖中共检测出104种挥发性香气物质,其中酸类、醇类和吡嗪类物质最多。

     

    Abstract: In this paper, the differences in physical and chemical index, nutrients and volatile aroma compounds of 24 brown sugar (Traditional brown sugar (Tbs), Processed brown sugar (Pbs), Mechanism brown sugar (Mbs)) samples processed by different methods were analyzed and compared. The results showed that colors of 24 brown sugar samples were mainly brown composed of red and yellow, and the color of Mbs and Pbs was darker brown, while the color of Tbs was brownish yellow. Sucrose and reducing sugar were the main components of brown sugar, and the sucrose content of Tbs was lower than that of Mbs and Pbs, while the reducing sugar was the opposite. The ash content of Pbs and Mbs was 3.55% and 4.09%, respectively, and the ash content of Tbs was 2.26%. The protein and polyphenol contents of Pbs and Mbs were slightly higher than those of Tbs. The average carbohydrate and energy of Tbs were 92.94% and 1598.67 kJ, respectively, which were higher than those of Mbs and Pbs. There was little difference in fat content of brown sugars among the three processing methods. Brown sugar was rich in minerals and amino acids. Among brown sugar samples processed by different methods, K content was the highest, followed by Ca and P. Among the trace elements, the content of Fe was the most and the content of Se was the least, and the contents of Cu, Si and Zn have little difference among different processing methods. Seventeen kinds of amino acids were identified in Tbs, Mbs and Pbs, among which aspartic acid and glutamic acid were the main amino acids. A total of 104 volatile aroma compounds were detected in 9 kinds of brown sugar processed by different methods, among which acids, alcohols and pyrazines were the most.

     

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