Chemical composition changes of post-harvest coconut inflorescence sap during natural fermentation

被引：33

作者：

Xia, Qiuyu ^{[1
,2
]}

Li, Rui ^{[1
,2
]}

Zhao, Songlin ^{[1
,2
]}

Chen, Weijun ^{[1
,2
]}

Chen, Hua ^{[1
,2
]}

Xin, Bo ^{[1
]}

Huang, Yulin ^{[1
,2
]}

Tang, Minmin ^{[1
,2
]}

机构：

[1] Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China

[2] Engn & Technol Res Ctr Coconut Deep Proc Hainan P, Wenchang 571339, Hainan, Peoples R China

来源：

AFRICAN JOURNAL OF BIOTECHNOLOGY | 2011年 / 10卷 / 66期

关键词：

Coconut inflorescence sap (CIS); post-harvest; natural fermentation; chemical composition; ACID;

D O I：

10.5897/AJB10.2602

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Coconut inflorescence sap (CIS) is sweet, oyster-white and translucent and was reported to be highly nutritive and a good digestive agent. The chemical composition changes including total sugar, reducing sugar, ethanol, total acidity, volatile acid, amino acid, vitamin C and total phenolic contents of post-harvest coconut inflorescence sap (PCIS) were investigated during a 12-day natural fermentation, and the variety and content of phenolic compounds of fresh coconut inflorescence sap (FCIS) and natural fermented coconut inflorescence sap (NCIS) were also studied by an high performance liquid chromatography (HPLC) system. Total acid, volatile acid and total phenolic contents increased during natural fermentation, while total sugar contents decreased during natural fermentation. The amino acid content declined steadily after harvesting until 3 days, but then remained almost constant. Vitamin C content decreased on day 1, slowly rose to 20.7 mg/L on day 3, and then decreased obviously. Five kinds of phenolic compounds were detected by HPLC. These compounds all increased in NCIS compared with FCIS; both NCIS and FCIS also contained other kinds of phenolic compounds.

引用

页码：14999 / 15005

页数：7

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