发酵冬枣粉与普通冬枣粉成分分析及不同处理对枣中cAMP含量变化的影响  

Comparative analysis of chemical compositions between fermented and unfermented winter jujube powders and effects of different treatments on the cyclic adenosine monophosphate content in winter jujube

作　　者：姬玉洁[1,2] 张平平[1,3] 王娜[1,3] 王金娥[4] 吴海清[1,3] 王步江[1,3] 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]山西农业大学食品科学与工程学院,山西晋中030801 [3]天津市农副产品深加工技术工程中心,天津300384 [4]天津农学院农业分析中心,天津300384

出　　处：《食品工业科技》2014年第24期123-127,131,共6页Science and Technology of Food Industry

基　　金：天津市科技支撑项目(11 ZCKFNC 01600)

摘　　要：利用面包酵母菌的有氧呼吸对冬枣浆进行发酵,制备发酵冬枣粉,并对发酵冬枣粉及未发酵的普通冬枣粉的成分进行测定,比较分析得出,发酵冬枣粉中粗蛋白、氨基酸总量、必需氨基酸含量、黄酮、环磷酸腺苷(c AMP)含量分别是普通冬枣粉的1.82、1.23、2.97、1.32和1.60倍,发酵枣粉中总糖含量为44.80%,比未发酵冬枣粉的总糖含量降低33.04%,纤维素和还原糖含量分别降低0.99%和20.47%,多糖含量基本不变;利用不同方式处理冬枣,其c AMP含量不同,晒干方式高于阴干,随着煮制时间延长,含量有增加趋势。结果显示发酵冬枣粉的营养价值高于普通枣粉,由此为冬枣深加工及发酵枣粉新产品开发提供一定的理论依据。In this study,winter jujube powder was fermented using gas-producing yeast. Chemical compositions in fermented and unfermented jujube powder were comparatively analyzed. Contents of protein,total amino acids,essential amino acids,flavonoids and cAMP（cyclic adenosine monophosphate）of fermented jujube powder were 1.82,1.23,2.97,1.32 and 1.60 times higher than those of unfermented jujube powder. After fermentation, total sugar in fermented jujube powder was 44.80% that was decreased by 33.04% ,total dietary fiber and reducing sugar content were decreased by 0.99% and 20.47%. Polysaccharide content was basically unchanged. cAMP contents in jujube after different treatments were different. The cAMP content in sun-dried jujube was higher than the shade-dried jujube,and the cAMP content was increasing with prolonged boiling time. The results showed that the nutritional value of fermented jujube powder was higher than that of unfermented jujube powder,which provided a theoretical basis for deep-processing winter jujube and development of novel fermented jujube power products.

关 键 词：发酵 冬枣粉 成分 CAMP 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]