查詢結果分析
相關文獻
- 果膠酵素處理對番石榴汁品質及香氣成分之影響
- 添加不同種類寡醣對番石榴果漿品質之影響
- Effect of Ultraviolet-C Irradiation on Volatile Compounds of Common and High-Temperature Mushrooms
- Aspergillus屬來源之β-葡萄糖苷酶及β-呋喃果糖苷酶製品對蔗糖及纖維二糖以及番石榴果汁中蔗糖轉糖作用之比較
- 番石榴線蟲病害之調查與防治
- 利用幾丁聚醣脫酸澄清梅汁
- 番石榴線蟲病害之防治
- Breeding Guava Resistant Lines Against Myxosporium Wilt
- 番石榴粉介殼蟲之生活史及溫度對其族群增長介量之影響
- 臺灣番石榴生產之現況與改進
頁籤選單縮合
題 名 | 果膠酵素處理對番石榴汁品質及香氣成分之影響=Effect of Pectinase Treatment on Guave Juice Quality and Volatile Constituents |
---|---|
作 者 | 彭清勇; 李彥希; 吳淳美; | 書刊名 | 食品科學 |
卷 期 | 23:1 1996.02[民85.02] |
頁 次 | 頁77-87 |
分類號 | 463.843 |
關鍵詞 | 番石榴; 果膠酵素; 揮發性化合物; Guava; Pectinase; Volatile compounds; |
語 文 | 中文(Chinese) |
中文摘要 | 番石榴果漿經果膠酵素處理以降低所得果汁之黏度並增加其取汁率。以四種果膠酵素進行試驗,其中以Rohapect D5L性能最佳,取汁率達80%。酵素處理之番石榴果漿,經Likens-Nickerson裝置蒸餾及萃取其揮發性成分,再經GC及GC-MS鑑定,其香氣成分可鑑定者有53種化合物,主要的彈發性成分為3-carene、n-hexanal、cis-3-hexenal、ethyl n-hexanoate、cis-3-hexenyl acetate、n-hexanol、trans-3-hexen-1-ol、β-caryophyllene、α-humulene及β-bisabolene等。由結果顯示,果膠酵素處理對番石榴果漿之香氣成分影響極微,差異較顯著的為n-hexanal及cis-3-hexenal而已。另外對經果膠酵素處理之番石榴果漿之成分分析,結果指出於酵素處理後,維生素C含量稍有下降,糖及酸含量稍微增加。 |
英文摘要 | Four pectinases-Rohament PC, Rohapect A1, Rohapect B1 and Rohapect D5L, were used to clarify guava juice, respectively. Rohapect D5L was chosen due to its desired ability. The volatile compounds in guava juices were isolated by steam distillation and solvent extraction and then identified by GC and GC-MS. Fifty-three compounds were identified, the major ones were 3-carene、n-hexanal、cis-3-hexenal、ethyl n-hexanoate、cis-3-hexeny1 acetate、n-hexanol、trans-3-hexen-1-ol、β-caryophyllene、α-copaene、α-copaene、α-humulene and β-bisabolene. Effects of heat or enzyme treatment on the volatile constituents in guava juice also were compared, it indicated that the changes of volatile compounds were insignificant except n-hexanal and cis-3-hexenal were increased. This study also showed that guava juice after enzyme treatment reduced Vitamin C content but increased sugar and acid content, although the amounts were very limited. |
本系統中英文摘要資訊取自各篇刊載內容。