| 黑荸荠加工过程中营养物质变化 |
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| 引用本文： | 魏连会,刘宇峰,姬妍茹,董艳,杨庆丽,宋淑敏,高媛,张正海,石杰,孙兴荣.黑荸荠加工过程中营养物质变化[J].北京工商大学学报(自然科学版),2018,36(1):79-82. |
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| 作者姓名： | 魏连会 刘宇峰 姬妍茹 董艳 杨庆丽 宋淑敏 高媛 张正海 石杰 孙兴荣 |
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| 作者单位： | 黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省科学院 大庆分院, 黑龙江 大庆 163319,黑龙江省农业科学院 大庆分院, 黑龙江 大庆 163319 |
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| 基金项目： | 黑龙江省科学院青年基金面上项目(CXMS2017DQ01)。 |
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| 摘 要： | 为了研究荸荠在发酵熟化过程中营养物质的变化规律,分别对荸荠熟化过程中关键控制点取样,测定蛋白质、脂肪、pH值、还原糖、黄酮、多酚、类黑精含量。结果表明,荸荠熟化过程中pH值下降,其余各营养成分明显提高。荸荠经过特定工艺发酵制成的黑荸荠营养物质大大提高,使黑荸荠产品具有一定的保健功效。
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| 关 键 词： | 荸荠 黑荸荠 营养物质 保健功效 |
| 收稿时间： | 2017/7/26 0:00:00 |
Changes of Nutritional Compositions of Black Water Chestnuts During Processing |
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| WEI Lianhui,LIU Yufeng,JI Yanru,DONG Yan,YANG Qingli,SONG Shumin,GAO Yuan,ZHANG Zhenghai,SHI Jie and SUN Xingrong.Changes of Nutritional Compositions of Black Water Chestnuts During Processing[J].Journal of Beijing Technology and Business University:Natural Science Edition,2018,36(1):79-82. |
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| Authors: | WEI Lianhui LIU Yufeng JI Yanru DONG Yan YANG Qingli SONG Shumin GAO Yuan ZHANG Zhenghai SHI Jie and SUN Xingrong |
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| Institution: | Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China,Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163319, China and Daqing Branch of Heilongjiang Academy of Agricultural Sciences, Daqing 163319, China |
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| Abstract: | In order to study the changes of nutritional compositions of black water chestnuts during fermentation process, the contents of protein, fat, pH values, reducing sugar, flavonoids, polyphenol, and melanoidin were determined at the key control points of the process. Results showed that the pH value decreased and other nutrients significantly increased. The black water chestnuts had higher nutritional contents after a specific fermentation process, which had some health functions. |
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| Keywords: | water chestnuts black water chestnuts nutrients health functions |
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