Use of functional products from industrial wastes of fruits and vegetables

水果和蔬菜工业废料的功能性产品的利用

• 批准号: 17580030
• 负责人: FUJITA Shuji
• 金额: $ 2.39万
• 依托单位: Saga University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2005
• 资助国家: 日本
• 起止时间: 2005 至 2007
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17580030/
• 关键词: Anti-oxidative activities; Functional polyphenolic compound; Chlorogenic acid; Japanese pear; Young fruit; Tea for good health; 健康茶; 機能性食品; グロロゲン酸類; 酵素的褐変; レタス; ウンシュウミカン; カット野菜; ポリフェノール; カテキン類

Industrial wastes of fruits and vegetables such as young fruits of Japanese fruit have large amount of useful functional products such as polyphnoles and anti-oxidant. In this study, the extraction and use of these functional products were performed.1. Make of functional products from young fruits of Japanese pearAbout 1.2 FW% of total polyphenol was found in young fruits of Japanese pear, and about 30% of the polyphenol was found to be chlorogenic acid by HPLC. The polyphenol extract with 80 % alcohol exhibits high anti-oxidative activities in TBA test and so on. The anti-oxidative activities were 2 to 3 times higher than that of BHT.Total polyphenol content of Japanese pear was decreased with the fruits development. The total polyphenol content of edible stage fruits was 8 to 10 % of that of the young fruits.These results suggested that the young fruits of Japanese pear were good materials of the functional anti-oxidative products (polyphenolic compound).2. Make the functional tea from the young fruits of Japanese pear, and sensory test of the tea.The functional tea was made from freeze-dried product of the young Japanese pear fruits. The functional polyphenolic compounds were extracted with 95 C water at 5 min. The extract (Japanese pear tea) had higher anti-oxidative activity. HPLC analysis indicated that the major polyphenolic compound in the tea was chlorogenic acid.Sensory test of the Japanese tea indicated that the tea have proper amount of sweetness, and the panelist had not detected bitterness and astringency.Above results indicated that the young Japanese pear fruit was suitable raw material for functional tea based on anti-oxidative compound, and the tea was good for health.

水果和蔬菜的工业废料，例如日本水果的幼果，含有大量有用的功能性产物，例如多酚和抗氧化剂。本研究对这些功能性产品进行了提取和利用。 1．日本梨幼果功能性产品的制作日本梨幼果中的多酚含量约占总多酚的1.2FW%，经HPLC检测，约30%的多酚为绿原酸。 80%酒精多酚提取物在TBA测试等中表现出较高的抗氧化活性。抗氧化活性比BHT高2～3倍。随着果实的发育，梨的总多酚含量逐渐降低。食用期果实的总多酚含量为幼果的8％～10％。结果表明，日本梨的幼果是功能性抗氧化产品（多酚类化合物）的良好原料。 2．以日本梨幼果为原料制备功能性茶，并对茶叶进行感官检验。功能性茶以日本梨幼果冻干品为原料制成。功能性多酚化合物用95℃水萃取5分钟。提取物（日本梨茶）具有较高的抗氧化活性。 HPLC分析表明，茶叶中的主要多酚类化合物是绿原酸。对日本茶的感官测试表明，该茶具有适量的甜味，未检测到苦味和涩味。以上结果表明，日本梨幼果是一种适合以抗氧化化合物为基础的功能性茶的原料，该茶有益于健康。

项目成果

Prevention of enzymatic browning of fruits and vegetbles by vinegar

用醋预防水果和蔬菜的酶促褐变

• 发表时间: 2007
• 作者: Fujita S.;et. al.
• 通讯作者: et. al.

市販加工酢による青果物の褐変防止効果

市售加工醋对防止果蔬褐变的效果

• 发表时间: 2007
• 作者: 藤田 修二;林 信行;他3名
• 通讯作者: 他3名

Purification and characterization of chlorogemc acid oxidase from edible burdock(Arctium lappa L.)

食用牛蒡中绿宝石酸氧化酶的纯化及表征

• 发表时间: 2006
• 期刊: J. Japan Association of Food Preservation Scientists 32
• 作者: 韓 雲哲;林 信行;藤田 修二;他2名
• 通讯作者: 他2名

Purification and characterization of chlorogenic acid oxidase from edible burdock(Arctium lappa L.)

食用牛蒡中绿原酸氧化酶的纯化及表征

• 发表时间: 2006
• 期刊: J. Japan Association of Food Preservation Scientists 32
• 作者: Y.;Han;A.;Mamiya;E.;Nkya;N.;Hayashi;S.;Fujita
• 通讯作者: Fujita