Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
Effects of deodorization on the physicochemical index and volatile compounds of purple sweet potato anthocyanins (PSPAs)
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除臭对紫薯花青素理化指标及挥发性成分的影响
DOI：
10.1016/j.lwt.2015.12.044
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发表时间：
2016-05-01
影响因子：
6
通讯作者：
Fang, Zhongxiang
中科院分区：
文献类型：
--
作者：
Sun, Wenjuan;Zhang, Min;Fang, Zhongxiang
为生产高品质紫甘薯花色苷（PSPAs）提取物，研究了除臭工艺对紫甘薯花色苷、总糖、总蛋白、可溶性固形物、色值、降解指数（DI）、褐色指数（BI）、透明度等理化指标的影响。并对产品感官质量进行了评价。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC/MS）分析挥发性化合物。结果表明，采用AB-8大孔树脂净化结合壳聚糖吸附法对紫甘薯花青素粗提物进行脱臭是一种有效的脱臭方法。花青素粗提物中糖和蛋白质的脱除率分别为85%和76%。与原花青素提取物相比，最终产物花青素的挥发性物质发生了变化，某些醇类、醛类、有机酸类和烷烃类的不良特征气味有所减少。但经脱臭处理后，产物收率也降低了26%左右。(C) 2015 Elsevier Ltd.版权所有。
To produce high quality purple sweet potato anthocaynins (PSPAs) extract, a deodorization process was developed and its effects on the physicochemical index including total anthocyanins, total sugar and protein, soluble solids, color values, degradation index (DI), brown index (BI) and clarity were investigated. The product sensory quality was also evaluated. The volatile compounds were analysed by headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS). The results indicated that using AB-8 macroporous resin purification coupled with chitosan adsorption could be an effective method in deodorization of the anthocyanin crude extract from purple sweet potato. Some byproducts in the anthocyanin crude extracts, such as sugars and proteins, had been removed by about 85% and 76% respectively. Compared with the raw anthocyanin extract, the volatile substances in the final product of PSPAs were changed and the unpleasant characteristic odors, such as some alcohols, aldehydes, organic acids and alkanes, were decreased. However, the product yield was also decreased by about 26% after the deodorization process. (C) 2015 Elsevier Ltd. All rights reserved.