Formation and Characterization of Irreversible Sediment of Ginseng Extract
文献类型: 外文期刊
第一作者: Qu, Di
作者: Qu, Di;Wen, Lian-Kui;Qu, Di;Hua, Mei;Chen, Jian-Bo;Li, Shan-Shan;Sun, Yin-Shi
作者机构:
关键词: ginseng; botanical beverages; chemicals; sediment; structural characterization
期刊名称:FOODS ( 影响因子:4.35; 五年影响因子:4.957 )
ISSN:
年卷期: 2021 年 10 卷 11 期
页码:
收录情况: SCI
摘要: Sediment is a key issue in the beverage industry. This study confirmed that reversible and irreversible sediments were formed during low-temperature storage of ginseng extract. The first 30 days of storage are the critical period for sediment formation. As the time of storage extends, the chemical composition changes. The composition interaction model verified that the cross-linking of protein-pectin, protein-oxalic acid and Ca2+-pectin was the main cause of the turbidity of ginseng extract. Based on the characterization of irreversible sediment (IRS), there are typical structures of proteins, polysaccharides and calcium oxalate dihydrate (COD) crystals. Glucose, galacturonic acid, aspartate, glutamic acid, leucine, Ca, K, Al, Mg, Na and Fe are the main monomer components. Effective regulation of these ingredients will greatly help the quality of ginseng beverages.
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