甘蔗品种对红糖品质及抗氧化性的比较研究  

Comparative Study on Different Sugarcane Varieties on the Quality and Antioxidant Activity of Brown Sugar

作　　者：赵春杰 王辉[2] 任军华 赵永亮[1] ZHAO Chun-jie;WANG Hui;REN Jun-hua;ZHAO Yong-liang(College of Bioengineering,Henan University of Technology,Zhengzhou 450046,China;Institute of Tropical Biosicense and Biotechnology,Chinese Academy of Tropical Agricultural Sciences,Haikou 571101,China)

机构地区：[1]河南工业大学生物工程学院,郑州450046 [2]中国热带农业科学院热带生物技术研究所,海口571101

出　　处：《中国调味品》2023年第4期24-28,共5页China Condiment

基　　金：国家重点研发计划子课题(2020YFD1000601)。

摘　　要：以同一产地不同品种甘蔗为原料,比较其所制得的5种手工红糖样品在营养指标、香气成分及抗氧化活性方面的差异。结果表明,桂糖55号和中糖3号所制红糖营养成分最丰富,其中桂糖55号制成的红糖总游离氨基酸含量最高;中糖3号制成的红糖的蔗糖、总多酚和铁元素含量最高,香气成分更丰富且抗氧化活性最强;桂糖44号所制的红糖的碳水化合物和蛋白质含量最高;柳城05136和新台糖22号制成的红糖营养指标、香气物质及抗氧化性适中。该研究可为甘蔗品种的选择及功能性红糖的生产提供理论依据。With different varieties of sugarcane from the same place of origin as the raw materials,the differences of nutritional indexes,aroma components and antioxidant activity of five kinds of handmade brown sugar samples are compared.The results show that brown sugar made from Guitang No.55 and Zhongtang No.3 has the richest nutrients,and the content of total free amino acids of brown sugar made from Guitang No.55 is the highest.The content of sucrose,total polyphenols and iron element of brown sugar made from Zhongtang No.3 is the highest,the aroma component is richer and the antioxidant activity is the strongest.The content of carbohydrate and protein in brown sugar made from Guitang No.44 is the highest.The nutritional indexes,aroma components and antioxidant activity of brown sugar made from Liucheng 05136 and Xintaitang No.22 are moderate.This study could provide a theoretical basis for the selection of sugarcane varieties and the production of functional brown sugar.

关 键 词：不同品种 红糖 营养指标 香气成分 抗氧化活性 

分 类 号：TS242.1[轻工技术与工程—制糖工程]