Abstract
Objective：This study aimed to clarify the content anddistribution of polyphenols in fruit juice samples and explore theintrinsic connection of the content of polyphenols with the taste offruit juice .Methods： 15 kinds of polyphenols in fruit juice sampleswere determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and_cluster analysis，were used to establish thesensory evaluation system of fruit juice with the values ofdifferent tastes，including sweetness，sourness，bitterness，salty， umami， astringency and piquancy.Lastly， the relationshipbetween the content of polyphenols and sensory evaluation wasexplored by correlation analysis .Results： 14 types of fruit juiceswere divided into four categories owing to their taste， namelysweet， sour-sweet， bitter and bitter-astringent.There was sign if-icant positive relationship between the content of total polyp he-nols， phenolic acids， flavonoids， chl orogenic acids， free phenolicacids and value of astringency.Conclusion：Thecontentsofpoly-phenol varied greatly in different fruit juices， and those withbitter and astringent taste often had high content of polyphenol.However， those with sweet taste had low content of poly oh enol.Polyphenolic compounds， especially the free phenolic acids werethe key substances affecting taste of astringency of fruit juice.
Publication Date
10-16-2022
First Page
7
Last Page
12,17
DOI
10.13652/j.spjx.1003.5788.2022.90107
Recommended Citation
Zeng-yang, HE; Yu-xiu, LI; Qing-sheng, ZHU; Yong, NING; and Xiao-lan, ZHU
(2022)
"Study on the relationship between polyphenolic compoundsand the taste of fruit juice samples,"
Food and Machinery: Vol. 38:
Iss.
9, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2022.90107
Available at:
https://www.ifoodmm.cn/journal/vol38/iss9/2
References
[1] 蔡霄英,龚茵茵.食用花卉中的多酚类成分机生物活性研究进展刀.食品与机械,2018,34(11):178-182,189CA IXY,GONG YY.Polyphenols composition and biological ac-tivity in the edible flowers[J].Food&Machinery,2018,34(11):178-182,189
[2] 李浩,彭喜洋,吴湃萱,等.植物多酚对肠道微生态影响的研究进展刀.食品与机械,2019,35(6):222-227LIH,PENG XY,W UP X,etal.Progress on effects of plant poly-phenols on intestinal micro ecology[].Food&Machinery,2019,35(6):222-227.
[3] 颜才植,叶发银,赵国华,等.食品中多酚形态的研究进展[J].食品科学,2015,36(15):249-254YANC Z,YE FY,ZHAO GH,etal.A review of studies on freeand bound polyphenols in foods[J].FoodScience,2015,36(15):249-254.
[4] PARET SL,ALEC HAGA E,NUNEZ O,etal.Ultrahigh pressureliquid chromatography atmospheric pressure photoionization-tandem mass spectrometry for the determination of polyphenolicprofiles in the characterization and classification of cranberry-basedpharmaceutical preparations and natural extracts[J].AnalyticalMethods,2016,8(5):4363-4378.
[5] 梁进欣,白卫东,杨娟,等.植物多酚的研究进展[J].农产品加工、2020(11):85-91.LIANG JX,BAI WD,YANG J,etal.Research progress on plantpolyphenols[J].Farm Products Processing,2020(11):85-91.
[6] 陈颖茵.植物提取物在化妆品中的应用概况与展望[J].云南化工,2021,48(6):811CHEN YY.Application and prospect of plant extracts in cosmetics[].Yunnan Chemical Technology,2021,48(6):8-11
[7] WANG W,JUNG J,TO MASINO E,etal.Optimization of solventand ultrasound-assisted extraction for different anthocyanin richfruit and their effects on anthocyanin compositions[J].LWT-FoodScience and Technology,2016,72(2):229-238.
[8] 林晓丽,韩文凤,郭红英,等.水果中酚类物质研究进展[刀.食品与发酵科技,2018,54(3):82-84LINX L,HAN WF,GUO HY,etal.Research progress on phenolicsubstances infruit[J].FoodandFermentationScience&Technology,2018,54(3):82-84.
[9] KELLY NP,KELLY AL,O MAHONY JA.Strategies for enrich-ment and purification of polyphenols from fruit-based materials[J].Trends in FoodScience&Technology,2019,83(1):248-258
[10] 汤泽波,冯涛,庄海宁.大宗水果风味物质的研究进展[J].中国果菜,2020,40(6):1-9,22TANG ZB,FENG T,ZHUANG HN.Research progress of flavorcompounds in bulk fruits[J].China Fruit&Vegetable,2020,40(6):1-9,22
[11] 龚晓,张有捷,李赤翎,等.几种柑橘类水果功能性营养物质测定与比较分析[刀.食品与机械,2012,28(2):36-39.GONG X,ZHANG YJ,LICL,etal.Determination and compara-tive analysis of functional nutrients in several citrus fruits[].Food&Machinery,2012,28(2):36-39.
[12] 黄彪,何伟,吴建鸿,等.UP LC-MS/MS同时测定铁皮石斛茎、叶、花中酚类组分的含量[J].食品科学,202I,42(10):262-268.HUANG B,HEW,WU JH,etal.Simultaneous determination ofphenolic components in dendrobium officinale stem,leave andflower by ultra-high performance liquid J].FoodScience,202l,42(10):262-268.
[13] 包莉圆,钟海雁,王蔚婕,等.南山茶饼中乙醇提取物5个多酚化合物的分离纯化[J].食品与机械,2017,33(4):133-138BA OLY,ZHONG HY,WANG WJ,etal.Isolation,purificationand identification of extracts from seed of Camellia Semi serrataChi[p].Food&Machinery,2017,33(4):133-138.
[14] 柴鹏飞,李林洁,刘静,等.基于聚类分析的浓缩苹果汁风味品质分析与评价[J].食品与发酵工业,2020,46(2):94-101.CHAI PF,LIL J,LIU J,etal.Analyzing and evaluating the flavorquality of concentrated applejuice based on the method of cluster anal-ysis[.Food and Fermentation Industries,2020,46(2):94-101.
[15] 公丽艳,孟宪军,刘乃侨,等.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285GONG LY,MENG XJ,LIUNQ,etal.Evaluation of apple qua itybased on principal component and hierarchical cluster analysis[J]Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2014,30(13):276-285.
[16] 郑妍.几种果汁中酚类物质的UP LC分析及其指纹图谱构建[D].郑州:中国农业科学院,2018:6-10ZHENG Y.Determination of phenolic compounds in selected fruitjuices by UP LC and construction of fingerprint[D].Zhengzhou:Chinese Academy of Agricultural Sciences,2018:6-10
[17] FR ANQUET-GRI ELLH,CHECAA,NUE Zo,etal.Determination of polyphenols in Spanish wines by capillary zoneelectrophoresis.Application to wine characterization by using che-mo metrics[J].Journal of Agricultural and Food Chemistry,2012,60(34):8340-8349.
[18] 郑丽静,聂继云,闫震.糖酸组分及其对水果风味的影响研究进展[J].果树学报,2015,32(2):304-312ZHENG LJ,NIE JY,YA NZ.Advances in research on sugars,or-ganic acids and their effects on taste of fruits[J].Journal of FruitScience,2015,32(2):304-312
[19] 刘文旭,黄午阳,曾晓雄,等.草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究叮.食品科学,2011,32(23):130-133.LIU WX,HUANG WY,ZENG XX,etal.Phenolic content andantioxidant capacity of strawberry,blackberry and blueberry[J].FoodScience,2011,32(23):130-133