柿饼加工过程中的有效成分分离与分析

在柿饼制作过程中,本研究目的在于监测不同条件下柿皮和柿果中有效成分的变化。结果表明,柿果加工成柿饼后,含糖量从1.31 mg·g^-1增加到2.65 mg·g^-1,增加102.14%。而对于鲜柿中的单宁、总黄酮、总酚、Vc等成分,在柿饼中的含量则大幅下降,分别降低了94.06%、83.30%、37.26%、99.92%。同时,通过对柿子皮提取物进行分离分析,发现柿皮中Vc含量达到165.71 mg·(100g)^-1,是果肉的2倍多;总糖、总酮和多酚的总含量约占柿皮提取物的65%,使得柿皮提取物具备明显的体外抗氧化活性。

Separation and Analysis of Active Components in Dried Persimmon's Processing

In the process of dried persimmon,the aim of this study was to monitor the changes of active ingredients in the peel and fruit of persimmon under different conditions.The results showed that the sugar content of dried persimmon increased from 1.31 mg·g^-1 to 2.65 mg·g^-1,an increase of 102.14%was here.From fresh persimmon to dried persimmon,the contents of tannin,total flavonoids,total phenols and vitamin C decreased by 94.06%,83.30%,37.26%,99.92%,respectively.At the same time,through separation and analysis of persimmon peel extract,it was found that the content of Vc in persimmon peel reached 165.71 mg·(100g)^-1,which was more than twice that of pulp.The total content of total sugar,total ketone and polyphenol accounted for 65%of persimmon peel extract,which made persimmon peel extract have obvious antioxidant activity in vitro.