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  • 标题:数種の搾汁方式と保蔵温度がシークワシャー果汁の品質安定性に及ぼす影響 ―ポリメトキシフラボン類およびシネフリンの安定性―
  • 本地全文:下载
  • 作者:宮城 一菜 ; 藤瀬 朋子 ; 古賀 信幸
  • 期刊名称:日本食品保蔵科学会誌
  • 印刷版ISSN:1344-1213
  • 电子版ISSN:2186-1277
  • 出版年度:2009
  • 卷号:35
  • 期号:1
  • 页码:3-9
  • DOI:10.5891/jafps.35.3
  • 出版社:Japan Association of Food Preservation Scientists
  • 摘要:

    The stability of chemical components including polymethoxylated flavones (PMFs) such as nobiletin,tangeretin and sinensetin, and synephrine in shiikuwasha ( Citrus depressa Hayata) fruit juice was investigated for four months. The juice tested was prepared from whole fruits by using three types of extractor, namely, a belt-press extractor, a centrifugal extractor and a screw-press extractor, and then stored at temperatures of 5, 20 and 25 °C. The juice yield obtained using the screw-press extractor was higher than those obtained using the other two extractors. Storage temperature had a significant effect on the stability of PMFs and synephrine during 4 month storage, compared with the effect of the extractors. The amounts of PMFs remaining in the fruit juice obtained using the extractors after storage for 4 months at 35 °C, were as follows: 95.1-97.3% of nobiletin, 94.6-97.8% of tangeretin,and 70.2-96.2% of sinensetin. Little change in the amounts of PMFs was observed at 5 and 20 °C. This means that nobiletin and tangeretin are stable. On the other hand, 73.9-87.4% of synephrine remained after 4 months storage at 35 °C , while 41.5-46.7% of vitamin C remained. In sensory evaluation, a marked change in appearance (browning) was observed. From the overall palatability, shelf life of bottled juice prepared using the centrifugal extractor was estimated to be approximately 1 month at 35 °C, 3 months at 20 °C, or 4 months at 5 °C.

  • 关键词:シークワーシャー; ベルトプレス搾汁機; 遠心分離搾汁機; スクリュープレス搾汁機; ポリメトキシフラボン類(レビノチン、タンゲレチン、シネンセチン); シネフリン; 保蔵温度
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