- 1、本文档共14页,可阅读全部内容。
- 2、原创力文档(book118)网站文档一经付费(服务费),不意味着购买了该文档的版权,仅供个人/单位学习、研究之用,不得用于商业用途,未经授权,严禁复制、发行、汇编、翻译或者网络传播等,侵权必究。
- 3、本站所有内容均由合作方或网友上传,本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺!文档内容仅供研究参考,付费前请自行鉴别。如您付费,意味着您自己接受本站规则且自行承担风险,本站不退款、不进行额外附加服务;查看《如何避免下载的几个坑》。如果您已付费下载过本站文档,您可以点击 这里二次下载。
- 4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等,请点击“版权申诉”(推荐),也可以打举报电话:400-050-0827(电话支持时间:9:00-18:30)。
查看更多
王盛世、谢震:木瓜多酚于发酵过程变化之探讨 - 高苑科技大学
高苑學報‧第十六卷第一期(2010/3) ‧第1~14 頁‧1
Investigation of Papaya Polyphenols Change through
Fermentation Process
Shan-Shue Wang 1 * 、Chen Hsieh 2,3
1 Department of Chemical and Biochemical Engineering, Kao Yuan University, Kaohsiung, Taiwan, R.O.C.
2 Bridging Global Tech Co., Kaohsiung County, Taiwan, R.O.C.
3 School of Business, Central South University, Chanssha Hunan, P.R.C.
E-mail :sswang@cc.kyu.edu.tw*
Abstract
Papaya is one of major agricultural products in Southern Taiwan. Papaya can help
gastrointestinal digestion and is beneficial to human health. Papaya usually has
preservation and transportation problems. These problems can be overcome by fermenting
papaya with micro-organisms. The fermented papaya broth can reserve the functional
ingredients of papaya that are essential contents of functional foods. In this study, the
papaya has been fermented by adding exogenous microbes without sugar or with sugar at
room temperature. The change of pH and polyphenols in papaya fermentation broth has
been successfully investigated during the fermentation process. The pH value used in this
study gives little change during fermentation process. However, the polyphenols has been
shown a significant change in sugar-added papaya fermentation broth, but only little
variation in a non-sugar-added papaya fermentation broth by both total polyphenol
determination and HPLC analysis. The level of major absorbance peak shows obviously
reducing at or after 7 weeks’ fermentation in sugar-added group, but only a little change in
the non-sugar-added group by HPLC chromatograph.
您可能关注的文档
- 通常污染细胞的培养物.ppt
- 基于文本挖掘与神经网络的音乐风格分类建模方法 - 电信科学.pdf
- 目录 - 农业部规划设计研究院.pdf
- 发售版-5m03.doc
- 下一代光刻技术的euv光源收集系统的发展 - 激光与红外.pdf
- 影响淀粉糊化的因素.pdf
- 橄榄多酚含量测定方法的比较 - 食品科学.pdf
- 志工招募计画.ppt
- page 1 推荐单位国家质量监督检验检疫总局 主要完成人 中国计量 .pdf
- 前言acquity uplc-tuv 测定奶粉和牛奶中三种牛乳清蛋白的含量.pdf
- 人教版九年级英语全一册单元速记•巧练Unit13【速记清单】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit9【速记清单】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit11【速记清单】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit14【单元测试·提升卷】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit8【速记清单】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit4【单元测试·提升卷】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit13【单元测试·基础卷】(原卷版+解析).docx
- 人教版九年级英语全一册单元速记•巧练Unit7【速记清单】(原卷版+解析).docx
- 苏教版五年级上册数学分层作业设计 2.2 三角形的面积(附答案).docx
- 人教版九年级英语全一册单元速记•巧练Unit12【单元测试·基础卷】(原卷版+解析).docx
文档评论(0)