Abstract
This paper aims at analyzing the composition and content of organic acids in Choerospondias axillaris and its pastilles, and discussing the effect of pastilles processing on content of organic acids, to provide a reliable basis for further development of Choerospondias axillaris product. LC—MS was adopted to analyze the organic acids in Choerospondias axillaris, and established a reversed-phase HPLC technique for the quantitative and qualitative analysis of organic acids. The results showed that all samples presented a similar profile mainly composed of 7 organic acids, where citric acid and malic acid were the major ones. The content of organic acids in Choerospondias axillaris pulp and peel were 148.306 and 129.996 mg/g·DW, respectively. The loss of total content of organic acids caused by blanching process was significant, but subsequent processing has little effect on organic acids.
Publication Date
12-28-2015
First Page
17
Last Page
20
DOI
10.13652/j.issn.1003-5788.2015.06.004
Recommended Citation
Ti, LI; Taotao, DAI; Chao, CHENG; Jun, CHEN; Zhaojun, WANG; Jiyan, LIU; Chengmei, LIU; and Wei, LIU
(2015)
"Analysis on composition of organic acids in Choerospondias axillaris and its pastilles,"
Food and Machinery: Vol. 31:
Iss.
6, Article 4.
DOI: 10.13652/j.issn.1003-5788.2015.06.004
Available at:
https://www.ifoodmm.cn/journal/vol31/iss6/4
References
[1] 江苏新医学院编. 中药大辞典[M]. 上海: 上海人民出版社, 1977.
[2] 吴双双, 梁瑞红, 刘伟, 等. 卡拉胶对南酸枣糕质构性质的影响[J]. 食品与机械, 2012, 28(6): 8～11.
[3] 刘晓庚, 陈优生. 南酸枣果实的成分分析[J]. 中国野生植物资源, 2000, 19(3): 35～40.
[4] Romero E G, Muoz G S, Alvarez P J M, et al. Determination of organic acids in grape musts, wines and vinegars by high-performance liquid chromatography[J]. Journal of Chromatography A, 1993, 655(1): 111～117.
[5] Pilar Flores, Pilar Hellín, José Fenoll. Determination of organic acids in fruits and vegetables by liquid chromatography with tandem-mass spectrometry[J]. Food Chemistry, 2012, 132(2): 1 049～1 054.
[6] Rodrigo S, Ana C P R, Cristiano A B, et al. Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices[J]. Food Chemistry, 2012, 135(1): 150～154.
[7] 孙延芳, 梁宗锁, 杨开宝, 等. 高效液相色谱法分析酸枣中的有机酸和维生素 C[J]. 黑龙江农业科学, 2011(8): 80～82.
[8] 丁仁君, 夏延斌. 葡萄酒中的有机酸及检测方法研究进展[J]. 食品与机械, 2014, 30(1): 243～247.
[9] 陈蔚辉, 邱苑. 漂烫对提味蔬菜营养成分的影响[J]. 食品科技, 2014, 39(1): 88～90.
[10] 刘威, 张云川, 赵美华, 等. 不同漂烫温度对西兰花品质指标的影响[J]. 农产品加工(学刊), 2007(1): 86～88.