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. |
[1] |
Asikin Y, Kamiya A, Mizu M, et al. Changes in the physicochemical characteristics, including flavour components and maillard reaction products, of non-centrifugal cane brown sugar during storage[J]. Food Chemistry,2014,149(15):170−177.
|
[2] |
Jaffe W R. Nutritional and functional components of non centrifugal cane sugar: A compilation of the data from the analytical literature[J]. Journal of Food Composition and Analysis,2015,43(2):194−202.
|
[3] |
Jaffe W R. Health effects of non-centrifugal sugar(ncs): A review[J]. Sugar Tech,2012,14(2):87−94. doi: 10.1007/s12355-012-0145-1
|
[4] |
Payet B, Alain S C S, Smadja J. Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays: Determination of their polyphenolic and volatile constituents[J]. Journal of Agricultural and Food Chemistry,2005,53(26):10074−10079. doi: 10.1021/jf0517703
|
[5] |
彭崇, 王凤林, 秦昌鲜, 等. 甘蔗品种对手工红糖品质的影响[J]. 安徽农业科学,2019,47(11):163−165. [Peng C, Wang F L, Qin C X, et al. Effects of sugarcane varieties on quality of hand-made brown sugar[J]. Journal of Anhui Agricultural Sciences,2019,47(11):163−165. doi: 10.3969/j.issn.0517-6611.2019.11.046
|
[6] |
罗成武, 谭劲松, 陈勇, 等. 一种无硫带蜜红糖的生产加工工艺[J]. 轻工科技,2019,35(6):21−22. [Luo C W, Tan J S, Chen Y, et al. Production and processing technology of sulfur-free honey brown sugar[J]. Light Industry Science and Technology,2019,35(6):21−22.
|
[7] |
王国梅, 邓涛, 陈勇, 等. 云南红糖发展现状[J]. 轻工科技,2018,34(7):26−27. [Wang G M, Deng T, Chen Y, et al. Present situation of brown sugar development in Yunnan[J]. Light Industry Science and Technology,2018,34(7):26−27.
|
[8] |
Asikin Y, Takahara W, Takahashi M, et al. Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars[J]. Food Analytical Methods,2016,10(6):1−13.
|
[9] |
李明星, 李美玲, 黎庆涛, 等. 原生态红糖的体外抗氧化性研究进展[J]. 中国调味品,2019,44(10):182−186. [Li M X, Li M L, Li Q T, et al. Research progress of antioxidant activity of raw brown sugar in vitro[J]. China Condiment,2019,44(10):182−186. doi: 10.3969/j.issn.1000-9973.2019.10.041
|
[10] |
平秋婷, 李家威, 林建宇, 等. 红糖中粗蛋白、非蛋白氮及氨基酸含量相关性探讨[J]. 甘蔗糖业,2018(1):39−44. [Ping Q T, Li J W, Lin J Y, et al. Discussion of correlation between crude protein, non-protein nitrogen and amino acid content in brown sugar[J]. Sugarcane and Canesugar,2018(1):39−44. doi: 10.3969/j.issn.1005-9695.2018.01.008
|
[11] |
Jaeger H, Janositz A, Knorr D. The maillard reaction and its control during food processing. The potential of emerging technologies[J]. Pathologie Biologie,2010,58(3):1−2.
|
[12] |
Naknean P, Meenune M. Impact of clarification of palm sap and processing method on the quality of palm sugar syrup (Borassus flabellifer Linn.)[J]. Sugar Tech,2015,17(2):195−203. doi: 10.1007/s12355-014-0308-3
|
[13] |
徐灵均, 袁义明, 冯爱国, 等. 传统红糖与精制赤砂糖理化性质比较[J]. 食品科学,2018,39(7):125−130. [Xu L J, Yuan Y M, Feng A G, et al. Comparative studies on physical and chemical properties of traditional brown sugar and refined brown granulated sugar[J]. Food Science,2018,39(7):125−130. doi: 10.7506/spkx1002-6630-201807019
|
[14] | |
[15] |
朱荫, 邵晨阳, 张悦, 等. 不同茶树品种龙井茶香气成分差异分析[J]. 食品工业科技,2018,39(23):247−252, 260. [Zhu M, Shao C Y, Zhang Y, et al. Comparison of differences in aroma constituents of Longjing tea produced from different tea germplas[J]. Science and Technology of Food Industry,2018,39(23):247−252, 260.
|
[16] |
万景瑞, 蒋鹏飞, 史冠莹, 等. 三种发酵酒活性成分、抗氧化活性及其香气成分对比分析[J]. 食品工业科技,2020,41(21):253−260, 265. [Wan J R, Jiang P F, Shi G Y, et al. Comparative analysis of active ingredients, antioxidant activity and aromatic components of three kinds of fermented wine[J]. Science and Technology of Food Industry,2020,41(21):253−260, 265.
|
[17] |
韦璐, 杨昌鹏, 孙钦菊, 等. 香蕉果酒低温发酵过程中挥发性香气成分的变化[J]. 食品工业科技,2020,41(18):231−238. [Wei L, Yang C P, Sun Q J, et al. Changes of volatile flavor substances in fermentation process of banana wine produced by low temperature fermentation[J]. Science and Technology of Food Industry,2020,41(18):231−238.
|
[18] |
弘子姗, 谭超, 苗玥, 等. 基于顶空气相色谱-离子迁移谱的不同产地咖啡挥发性有机物指纹图谱分析[J]. 食品科学,2020,41(8):243−249. [Hong Z S, Tan C, Miao Y, et al. Fingerprint analysis of volatile organic compounds in coffees from different geographical origins by headspace-gas chromatography-ion mobility spectrometry[J]. Food Science,2020,41(8):243−249. doi: 10.7506/spkx1002-6630-20190516-186
|
[19] |
Asikin Y, Hirose N, Tamaki H, et al. Effects of different drying-solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar[J]. Food Science and Technology,2015,66:340−347.
|
[20] |
黄苏婷, 杭方学, 韦春波, 等. 红糖的挥发性香气成分分析[J]. 中国调味品,2019,44(3):152−157. [Huang S T, Hang F X, Wei C B, et al. Analysis of vilatile aroma components in brown sugar[J]. China Condiment,2019,44(3):152−157.
|
[21] |
Singleton V, Rossi J A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents[J]. American Journal of Enology and Viticulture,1965,16(3):144−158.
|
[22] |
Mungare T S, Jadhav H D, Patil J P, et al. Clarification technique for producing quality jaggery[J]. Cooperative Sugar,2000:283−285.
|
[23] |
Joaquim M D, Salatino A, Maria I G, et al. Phenolic composition and antioxidant activity of culms and sugarcane(Saccharum officinarum L.) products[J]. Food Chemistry,2011,125(2):660−664. doi: 10.1016/j.foodchem.2010.09.059
|
[24] |
Chen J C. Manual del azúcar de caña: Para fabricantes de azúcar de caña yquímicos especializados[M]. México D F: Noriega Editores, 2004: 1200.
|
[25] |
Damodaran S. Aminoácidos, péptidos y proteínas[J]. Química De Alimentos,2000(2):490.
|
[26] |
Guerra M J, Mujica M V. Physical and chemical properties of granulated cane sugar "panelas"[J]. Food Science and Technology,2010,30(1):250−257. doi: 10.1590/S0101-20612010005000012
|
[27] |
中华人民共和国国家标准. 红糖: GB/T 35885-2018[S]. 北京: 中国标准出版社, 2018: 1-4.
The State Standard of the People's Republic of China. Brown sugar: GB/T 35885-2018[S]. Beijing: Standards Press of China, 2018: 1-4.
|
[28] |
Colombian Institute of Technical Standards and Certification(Icontec). Agricultural products panela: NTC 1311-2009[S]. Bogota: Icontec Press, 2009: 3-5.
|
[29] |
刘志皋. 食品营养学[M]. 北京: 中国轻工业出版社, 1991.
Liu Z H. Food nutriology[M]. Beijing: China Light Industry Press, 1991.
|
[30] |
Asikin Y, Takahashi M, Mishima T, et al. Antioxidant activity of sugarcane molasses against 2, 2/-azobis(2-amidi-nopropane) dihydrochloride-induced peroxyl radicals[J]. Food Chemistry,2013,141(1):466−472. doi: 10.1016/j.foodchem.2013.03.045
|
[31] |
杨婷, 王智能, 杨柳, 等. 甘蔗不同压榨程度对蔗汁和红糖营养成分的影响[J]. 甘蔗糖业,2020,49(4):47−52. [Yang T, Wang Z N, Yang L, et al. Effects of different press degree of sugarcane on nutritional composition of sugarcane juice and brown sugar[J]. Sugarcane and Canesugar,2020,49(4):47−52. doi: 10.3969/j.issn.1005-9695.2020.04.009
|
[32] |
张彩霞, 奚印慈, 柳泽琢也, 等. 原味沙拉酱的营养评价与关键风味成分分析[J]. 食品科学,2020,41(2):253−258. [Zhang C X, Xi Y C, Liu Z Z Y, et al. Nutritional evaluation and analysis of volatile flavor components of plain mayonnaise[J]. Food Science,2020,41(2):253−258. doi: 10.7506/spkx1002-6630-20190305-055
|
[33] |
肖爱玲, 平秋婷, 郭剑雄, 等. 电感耦合等离子体发射光谱法(ICP-AES)测定生榨甘蔗汁中的微量元素[J]. 广东微量元素科学,2013,20(9):1−4. [Xiao A L, Ping Q T, Guo J X, et al. Inductively coupled plasma atomic emission spectrometry(ICP-AES) determination of raw cane juice squeezed trace elements[J]. Guangdong Trace Elements Science,2013,20(9):1−4. doi: 10.3969/j.issn.1006-446X.2013.09.001
|
[34] |
谢素蓉. 多种维生素氨基酸功能饮料缓解体力疲劳人体试食研究[D]. 兰州: 兰州大学, 2016.
Xie S R. The human of vilatile aroma components in brown sugar[D]. Lanzhou: Lanzhou University, 2016.
|
[35] |
陈欣. 谷氨酸对热应激致奶牛肠上皮细胞损伤的修复作用[D]. 洛阳: 河南科技大学, 2019.
Chen X. Repairment of glutamic acid on the damage heat stress in dairy cattle intestinal epithelial cells[D]. Luoyang: Henan University of Science and Technology, 2019.
|
[36] |
杨昭, 梁瑞进, 姚玉静, 等. 炒制温度对酱油游离氨基酸变化规律的影响[J]. 中国调味品,2020,45(5):142−146. [Yang Z, Liang R J, Yao Y J, et al. Effect of frying temperature on the change rule of free amino acids in soy sauce[J]. China Condiment,2020,45(5):142−146. doi: 10.3969/j.issn.1000-9973.2020.05.026
|