期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 50, 期 2, 页码 673-678出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2012.07.029
关键词
Rhubarb juice; Juice processing; LCMS; Polyphenol; Anthocyanin
A simple and effective processing method for rhubarb stalks including washing, comminution in a perforated disk mill followed by immediate dejuicing of the mash is presented. Rhubarb is an easy to process vegetable which does not necessarily need a special mash treatment like enzymation or heating to get high juice yields. The chemical composition of rhubarb juice is characterised by a low relative density and low Brix (4-4.8 degrees Brix), due to a low sugar content (about 12 g/l), whereas the total acidity is high (about 17 g/l). The major acid is malic acid, followed by oxalic acid and citric acid. The polyphenol content and the antioxidative capacity (TEAC) is relatively low; the same holds for anthocyanins (11.3-14.8 mg/l) which are consisting of cyanidin-3-rutinoside and small amounts of cyaniding-3-glucoside and delphinidin-3-rutinoside. Rhubarb juice contains a high amount of minerals, esp. potassium (up to 4000 mg/l), and magnesium (average 100 mg/l), whereas calcium is not present due to precipitation with oxalic acid. As is the case for some other vegetables juices, rhubarb juice contains high concentrations of nitrate (about 850 mg/l). (C) 2012 Elsevier Ltd. All rights reserved.
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