酸味種楊桃醃漬過程中有機酸及糖類變化之研究

Studies on the Changes of Organic Acid and Sugar Content of Carambola during Pickled Process

楊淑惠(Sue-Hui Yang) ； 王惠亮(Hui-Liang Wang) ； 王武彰(Wu-Chang Wang)

《中華農業研究》 44卷2期 (1995/06) Pp. 135-146

https://doi.org/10.29951/JARC.199506.0005

摘要

楊桃在醃漬期間，其汁液之pH值無明顯變化，可滴定酸度(titratable acidity)在醃漬二週內由0.81g%降至0.48g%，但之後變化不大。新鮮楊桃汁之有機酸中的草酸(oxalic acid)與蘋果酸(malic acid)含量在醃漬初期分別由0.82g%及0.03g%降至0.31g%及0.02g%，而後變化不明顯；抗壞血酸(ascorbic acid)含量在醃漬初期亦明顯減少，二週後再緩緩回升。醋酸(acetic acid)在新鮮果汁中並不存在，醃漬至第二週後出現，其含量由0.03g%逐漸增至0.08g%。檸檬酸(citric acid)含量則不穩定。楊桃汁之糖類以果糖、葡萄糖為主，蔗糖含量較少。果糖、葡萄糖含量在醃漬初期各減少57.7%及62.9%，自第二週後減少情形較緩和。粗蛋白質(crude protein)含量約在0.26g%，變化不大。胺基態氮(amino nitrogen)含量約為18.3mg%，隨醃漬時間延長而逐漸下降至8.8mg%。

關鍵字

酸味種楊桃 ； 楊桃汁 ； 醃漬 ； 成分

並列摘要

Tart carambola fruits were pickled with 8% salt by a traditional method for three months. The exudate were taken and analyzed in every two weeks during the pickled process. The results showed that the pH value changed insignificantly during the pickled process. Titratable acidities decreased from 0.81g% to 0.48g% in the beginning two weeks, and did not change a lot in the following picked days. Oxalic and malic acid contents also decreased from 0.82g% and 0.03g% to 0.30g% and 0.02g%, respectively in the beginning 2 weeks, but didn't change a lot in following pickled days. Ascorbic acid content decreased significantly from 13.3mg% 3.0mg% in the begining 2 weeks and then gradually increased up to 8.0mg%. Acetic acid appeared after pickling for 2 weeks, and increased from 0.03g% to 0.08g% during pickling. Citric acid showed unstable content from 0.06% to 0.08%. Frcutose and glucose contents sharply rdeuced 57.7% and 62.9%, respectively, after the first two weeks and then became palliatively. The crude protein content sustained about 0.3% showed not much change during the pickled process, however amino nitrogen content decreased from 18.3mg% to 8.8mg%.

並列關鍵字

Tart carambola variety ； Birne pickling ； Components