{"title":"提取条件对香茅颜色、pH、风味特征及核糖核苷酸含量的影响稳定。提取","authors":"Phantiwa Soimaloon, Patcharaporn Tinchan, Lay Horng-Liang","doi":"10.14416/J.IJAST.2018.04.005","DOIUrl":null,"url":null,"abstract":"The extracts of Limnophila aromatica was conducted using 5 temperatures and 6 extraction times and the obtained color, pH, flavor profile and the contents of 5´ribonucleotides were compared. Extraction at higher temperature and longer time resulted in decrease of L* and a* values, but increase of b* value. The pH values of extracts had significantly decreased with longer time of extraction. Nine flavor terms and their intensities were identified. There was no ribonucleotides detected in the distilled water extracts. In contrast, when using methanol as the solvent for the extraction of dried samples, the 5´AMP and 5´UMP were detected.","PeriodicalId":9207,"journal":{"name":"British Journal of Applied Science and Technology","volume":"42 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of Extraction Conditions on Color, pH, Flavor Profile and Ribonucleotide Contents of Limnophila aromatica (Lam.) Merr. Extracts\",\"authors\":\"Phantiwa Soimaloon, Patcharaporn Tinchan, Lay Horng-Liang\",\"doi\":\"10.14416/J.IJAST.2018.04.005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The extracts of Limnophila aromatica was conducted using 5 temperatures and 6 extraction times and the obtained color, pH, flavor profile and the contents of 5´ribonucleotides were compared. Extraction at higher temperature and longer time resulted in decrease of L* and a* values, but increase of b* value. The pH values of extracts had significantly decreased with longer time of extraction. Nine flavor terms and their intensities were identified. There was no ribonucleotides detected in the distilled water extracts. In contrast, when using methanol as the solvent for the extraction of dried samples, the 5´AMP and 5´UMP were detected.\",\"PeriodicalId\":9207,\"journal\":{\"name\":\"British Journal of Applied Science and Technology\",\"volume\":\"42 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-04-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"British Journal of Applied Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14416/J.IJAST.2018.04.005\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"British Journal of Applied Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14416/J.IJAST.2018.04.005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Extraction Conditions on Color, pH, Flavor Profile and Ribonucleotide Contents of Limnophila aromatica (Lam.) Merr. Extracts
The extracts of Limnophila aromatica was conducted using 5 temperatures and 6 extraction times and the obtained color, pH, flavor profile and the contents of 5´ribonucleotides were compared. Extraction at higher temperature and longer time resulted in decrease of L* and a* values, but increase of b* value. The pH values of extracts had significantly decreased with longer time of extraction. Nine flavor terms and their intensities were identified. There was no ribonucleotides detected in the distilled water extracts. In contrast, when using methanol as the solvent for the extraction of dried samples, the 5´AMP and 5´UMP were detected.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
