Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.

通过测量营养成分和呈味活性成分来评价蔬菜的品质。

基本信息

批准号：
09480001
负责人：
HATAE Keiko
金额：
$ 5.95万
依托单位：
Ochanomizu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1998
项目状态：
已结题

项目摘要

Quality of vegetables deteriorates as the freshness decrease. Changes in moisture and chlorophyll contents have been measured as the index of freshness as well as ascorbic acid, so far. However, there are little information about the changes in the sugars and organic acids, which are the important factor of the taste of vegetables. Thus we determined the sugars (HPLC), organic acids (HPLC) and free amino acids (amino acid analyzer) content in the spinach and cucumber during storage at 4C for 21 days and l0C For 10 days, respectively, In the spinach, sucrose content decreased and glucose and fructose contents increased during storage. Free amino acids contents increased maybe because of the decomposition of protein and synthesis from keto-acid via TCA cycle. Citric acid had a tendency of slight increase. These results are still repeatedly studying now.Cucumbers were stored at 10 C and 95%RH.This condition was thought to be good for cucumber and to be able to store for 2 or 3 weeks. On the day 10 of the storage, the mold is observed on the surface of the cucumber. Thus we should study to the best storage condition of the cucumber. Differ from the spinach, cucumber showed the tendency of the decrease in free amino acids and maric acid and of the increase in citric acid, but their variations were very large. Distribution from the top to the bottom(next to the stem) within one sample in the ascorbic acid and organic acids contents was determined. Contents of these components were different among the position within one cucumber. Sensory analysis are now under way.

蔬菜的质量随着新鲜度的降低而恶化。到目前为止，水分和叶绿素含量的变化已被测量为新鲜度和抗坏血酸指数。但是，关于糖和有机酸的变化的信息很少，这是蔬菜味道的重要因素。因此，我们确定了菠菜和黄瓜的糖（HPLC），有机酸（HPLC）和游离氨基酸（氨基酸分析仪）在4C储存过程中的含量分别为21天，而L0C分别在菠菜中，糖果含量降低，糖和果糖含量在存储期间增加。游离氨基酸含量可能增加，这可能是因为蛋白质分解和通过TCA循环从酮酸中的合成。柠檬酸具有轻微增加的趋势。这些结果现在仍在重复研究。核对员存储在10 c和95％的RH中。这种情况被认为对黄瓜有益，并且能够存储2或3周。在存储的第10天，在黄瓜表面观察到模具。因此，我们应该研究黄瓜的最佳存储条件。与菠菜不同，黄瓜显示出降低游离氨基酸和玛酸的趋势以及柠檬酸的增加，但它们的变化很大。确定了抗坏血酸和有机酸含量的一个样品中从顶部到底部（靠近茎旁边）的分布。这些成分的内容在一个黄瓜中的位置不同。感官分析正在进行中。