Effects of processing conditions on soluble sugars content of carrot, beetroot and turnip
作者： M. Dolores Rodrı́guez-Sevilla , M.José Villanueva-Suárez , Araceli Redondo-Cuenca
DOI: 10.1016/S0308-8146(98)00243-X
关键词: Carbohydrate 、 Sucrose 、 Colorimetry (chemical method) 、 Fructose 、 Potassium ferricyanide 、 Legume 、 Chromatography 、 Chemistry 、 Food technology 、 High-performance liquid chromatography
摘要: The effect of processing conditions on the soluble sugars fraction three vegetables, carrot, beetroot and turnip, was evaluated by high-performance liquid chromatography (HPLC) a colorimetric method using potassium ferricyanide. Processing performed at 121°C during 15 min different lots each vegetable were studied. To verify whether behaviour homogeneous, lot processed times, consecutively, under same conditions. Results statistically two-way ANOVA to elucidate effects vegetable. A significant reduction observed sugars, fructose, glucose sucrose, in samples. high correlation between results total obtained HPLC method.
elsevier.com
sci-hub.se 参考文章(15)
B. B. Desai, D. K. Salunkhe, Fruits and Vegetables Springer, Boston, MA. pp. 301- 412 ,(1991) , 10.1007/978-1-4615-2039-9_4
B. B. Desai, D. K. Salunkhe, Postharvest Biotechnology of Vegetables ,(1984)
T Powell Gaines, Automated determination of reducing sugars, total sugars, and starch in plant tissue from one weighed sample Journal of AOAC International. ,vol. 56, pp. 1419- 1424 ,(1973) , 10.1093/JAOAC/56.6.1419
María Dolores Rodríguez Sevilla, Influencia del tratamiento térmico en la fibra alimentaria y azúcares solubles de productos vegetales Universidad Complutense de Madrid, Servicio de Publicaciones. ,(2012)
B. W. LI, P. J. SCHUHMANN, Sugar analysis of fruit juices content and method Journal of Food Science. ,vol. 48, pp. 633- 635 ,(1983) , 10.1111/J.1365-2621.1983.TB10806.X
G.F.M. Ball, The application of HPLC to the determination of low molecular weight sugars and polyhydric alcohols in foods: A review Food Chemistry. ,vol. 35, pp. 117- 152 ,(1990) , 10.1016/0308-8146(90)90026-Z
A. Redondo, M. José Villanueva, M. Dolores Rodriguez, M. Dolores Saco, Autoclaving effects on the dietary fibre content of carrots (Daucus carota) and turnips (Brassica napus): an evaluation of different methods Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology. ,vol. 205, pp. 457- 463 ,(1997) , 10.1007/S002170050199
Elizabeth W. Murphy, Patricia E. Criner, Brucy C. Gray, Comparisons of methods for calculating retentions of nutrients in cooked foods Journal of Agricultural and Food Chemistry. ,vol. 23, pp. 1153- 1157 ,(1975) , 10.1021/JF60202A021
M. Calull, R.M. Marcé, F. Borrull, Determination of carboxylic acids, sugars, glycerol and ethanol in wine and grape must by ion-exchange high-performance liquid chromatography with refractive index detection Journal of Chromatography A. ,vol. 590, pp. 215- 222 ,(1992) , 10.1016/0021-9673(92)85384-6
J. ZYREN, E. R. ELKINS, J. A. DUDEK, R. E. HAGEN, Fiber Contents of Selected Raw and Processed Vegetables, Fruits and Fruit Juices as Served Journal of Food Science. ,vol. 48, pp. 600- 603 ,(1983) , 10.1111/J.1365-2621.1983.TB10798.X