COMPOSITIONAL CHARACTERIZATION OF PRUNE JUICE

被引：76

作者：

VANGORSEL, H ^{[1
]}

LI, CY ^{[1
]}

KERBEL, EL ^{[1
]}

SMITS, M ^{[1
]}

KADER, AA ^{[1
]}

机构：

[1] UNIV CALIF DAVIS, DEPT POMOL, DAVIS, CA 95616 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 05期

关键词：

D O I：

10.1021/jf00017a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Processed juices from dried prunes with or without pulp, juice from prune concentrate, and the juices of fresh prune and nine other fruits were analyzed for anthocyanins, organic acids, sugars, phenolic compounds, and amino acids. Unique characteristics of processed prune juice were the predominance of alpha-aminobutyric acid, citrulline, taurine, O-phosphoethanolamine, and quinic acid and the absence of anthocyanins, (-)-epicatechin, phloridzin, and citric and tartaric acids. Comprehensive measurements of sugars, anthocyanins, nonvolatile acids, phenolic compounds, and amino acids made it possible to distinguish processed prune juices from fresh prune juice and the juices of plum, cherry, nectarine, peach, apple, pear, grape, kiwi fruit, and strawberry fruits.

引用

页码：784 / 789

页数：6

共 27 条

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