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.

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

More Information
  • Received Date: December 29, 2020
  • Available Online: July 16, 2021
  • 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.
  • [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]
    彭云, 李果, 刘学艳, 等. 不同产地红茶香气品质的SPME/GC-MS分析[J]. 食品工业科技, 2021, 42 (9): 237-244.

    Peng Y, Li G, Liu X Y, et al. SPME/GC-MS analysis of aroma quality of black tea from different producing areas[J]. Science and Technology of Food Industry, 2021, 42 (9): 237-244.
    [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
  • Cited by

    Periodical cited type(6)

    1. 毕泗伟. 食品安全监督抽检在食品监管中的作用. 食品安全导刊. 2025(05): 36-38 .
    2. 韩世鹤,江逸楠,李红,李家琦,李立,王亚珅. 基于食品抽检数据的区域性风险预警模型构建. 食品工业. 2024(10): 112-117 .
    3. 代亚男,左莹,刘峻,章若红. 关于食品相关产品生产许可中限量物质检测方法标准研究. 轻工标准与质量. 2023(02): 30-32 .
    4. 吴庆勇,金鹏,李红. 食品中有机氯农药残留超标危害与检测技术. 食品安全导刊. 2023(17): 180-182 .
    5. 蓝小飞,谢琳,张丽娟,陈婷,施文婷. 食品安全指数法评价嘉兴市售水产品污染物残留风险. 湖北农业科学. 2023(S1): 200-204 .
    6. 黄财源. 食品安全抽检工作面临的问题与对策研究. 中国食品工业. 2023(24): 54-55+91 .

    Other cited types(1)

Catalog

    Article Metrics

    Article views (488) PDF downloads (45) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return