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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.

蔬菜的品质随着新鲜度的降低而变差。到目前为止，水分和叶绿素含量的变化已经被测量为新鲜度以及抗坏血酸的指标。然而，对于影响蔬菜口感的重要因素糖和有机酸的变化，目前的研究却很少。因此，我们分别测定了菠菜和黄瓜在4 ℃贮藏21天和10 ℃贮藏10天期间的糖（HPLC）、有机酸（HPLC）和游离氨基酸（氨基酸分析仪）含量。游离氨基酸含量的增加可能是由于蛋白质的分解和酮酸通过TCA循环合成的结果。柠檬酸有轻微增加的趋势。在10 ℃、相对湿度95%的条件下贮藏，黄瓜的保鲜效果较好，可贮藏2 ~ 3周。在储存的第10天，在黄瓜的表面上观察到霉菌。因此，应研究黄瓜的最佳贮藏条件。与菠菜不同，黄瓜的游离氨基酸和苹果酸含量呈下降趋势，柠檬酸含量呈上升趋势，但变化幅度较大。测定了一个样品中抗坏血酸和有机酸含量从顶部到底部（靠近茎）的分布。同一黄瓜不同部位中这些成分的含量不同。感官分析正在进行中。