Thaum koj noj ib lub txiv apples, puas yog qhov tangy thiab qab zib, refreshing tsw invigorate koj? Qhov kev saj tshwj xeeb no yog feem ntau vim yog cov organic acids uas muaj nyob hauv cov kua. Rau cov neeg siv khoom nruab nrab, nws yog qhov zoo siab rau qhov kev xav; rau cov kws tshaj lij hauv kev cog qoob loo thiab kev lag luam khoom noj khoom haus, nws zais lub hnub qub molecule muaj nqis txog billions. Yog li, dab tsi acids muaj nyob rau hauv apples?
I. Tus ntsuj plig ntawm Kua Flavor: Organic Acid Tsev Neeg Dominated los ntawm Malic Acid
Ua ntej, cia peb hais cov lus nug tseem ceeb: thawj cov tshuaj acidic hauv txiv apples yog malic acid. Kev tshawb fawb tshawb fawb qhia tias malic acid yog cov organic acid tseem ceeb tshaj plaws hauv cov txiv apples, suav txog feem ntau ntawm tag nrho cov organic acids, feem ntau ncav cuag 90%. Nws yog cov kua qaub no uas txhais tau qhov txawv me me tab sis tsis tu ncua sourness yam ntxwv ntawm txiv apples.
Tau kawg, cov organic acids hauv txiv apples tsis txwv rau malic acid ib leeg. Lawv kuj suav nrog lwm hom organic acids, txawm tias nyob rau hauv qhov qis dua. Raws li kev tshawb fawb xyoo 2012, kev tshuaj xyuas ntawm cov kua txiv kua txiv tau qhia tsis yog tsuas yog cov kua qaub malic acid nkaus xwb tab sis kuj tseem taug qab cov citric acid thiab qib feeb ntawm tartaric acid.[2]
Cov muaj pes tsawg leeg thiab kev faib ua feem ntawm ntau yam organic acids nyob rau hauv apples yuav txawv nyob ntawm seb muaj ntau yam, ripeness, keeb kwm, thiab cia tej yam kev mob.[1] Piv txwv li, qee qhov kev tshawb fawb qhia tias thaum cov txiv hmab txiv ntoo ripens, cov ntsiab lus malic acid tau hloov pauv tseem ceeb - cov txheej txheem txuas nrog cov txiv hmab txiv ntoo ua pa thiab qab zib - hloov pauv kua qaub.[3]
II. Kev Ua Lag Luam Kev Lag Luam ntawm Malic Acid: Los ntawm Natural Extraction mus rau Kev Siv dav dav
Tus nqi ntawm malic acid nyob deb tshaj nws lub luag hauj lwm nyob rau hauv imparting tsw. Raws li ib tug dicarboxylic acid, nws muaj cov yam ntxwv tshuaj lom neeg thiab physiological zog, ua rau nws nyiam heev nyob rau hauv teb xws li cov nroj tsuag extracts, zaub mov thiab dej haus, thiab tshuaj.
1. Functionally superior zaub mov additives:
- Acidity regulator: Malic acid muaj lub zog muaj zog dua li citric acid (kwv yees li 1.2 npaug ntawm citric acid), tab sis nws muaj qhov smoother thiab ntau yam txiv hmab txiv ntoo saj, tsis txhob hnov qab ntse, khaus khaus feem ntau txuam nrog citric acid. Yog li ntawd, nws nquag siv hauv cov dej haus hwm, jams, khoom qab zib, thiab cov khoom zoo sib xws los kho cov qib pH thiab xa cov khoom qab zib ntau dua.
- Flavor Enhancer thiab Masking Agent: Citric acid tuaj yeem txhim kho cov txiv hmab txiv ntoo hauv cov khoom lag luam thaum ua haujlwm zoo los npog qhov iab los yog tawm -flavors los ntawm qee cov khoom xyaw (xws li siab - siv sweeteners lossis cov khoom noj tshwj xeeb).
- Xim tuav thiab khaws cia: Los ntawm chelating hlau ions, malic acid tiv thaiv pigment degradation los ntawm oxidation, ua raws li cov xim tiv thaiv. Tsis tas li ntawd, kho cov acidity tuaj yeem cuam tshuam kev loj hlob ntawm microbial, ncua cov khoom txee lub neej.
2. Cov khoom muaj peev xwm hauv kev noj qab haus huv thiab kev noj qab haus huv:
- Kev Koom Tes Hauv Zog Metabolism: Malate yog ib qho tseem ceeb nruab nrab ntawm tib neeg tricarboxylic acid voj voog (TCA Cycle) thiab koom ncaj qha rau hauv cov txheej txheem tsim hluav taws xob. Yog li ntawd, nws ntseeg tau tias yuav pab tiv thaiv kev qaug zog thiab txhim kho qib zog.
- Txhawb kev nqus cov ntxhia: Malic acid tuaj yeem tsim cov chelates soluble nrog cov zaub mov xws li calcium thiab hlau, txhim kho lawv cov solubility thiab bioavailability hauv cov hnyuv.
- Kev tu tawv nqaij: Hauv kev ua haujlwm ntawm cov tshuaj pleev ib ce thiab kev saib xyuas tus kheej, malic acid, raws li ib tug maj mam alpha-hydroxy acid (AHA), yog siv los txhawb cov metabolism hauv stratum corneum, yog li txhim kho daim tawv nqaij smoothness thiab brightness.
Vim nws muaj ntau lub zog, malic acid tau dhau los ua cov khoom lag luam tseem ceeb hauv cov nroj tsuag extract thiab cov tshuaj lom neeg kev lag luam zoo. Nws tuaj yeem raug muab rho tawm los ntawm cov txiv hmab txiv ntoo xws li txiv apples thiab tseem tsim los ntawm cov nplai loj los ntawm cov tshuaj synthesis lossis microbial fermentation txoj kev kom tau raws li kev lag luam xav tau ntau.
Yog xav paub ntxiv txogtxiv apple extract, txuas nrog Serrisha los ntawm APPCHEM. (Email:cwj@appchem.cn; +86-138-0919-0407)
Kev siv
[1] POTENCIAL BIOATIVO E TECNOLÓGICO DE POLPAS DE PITAYA (Hylocereus spp.) FRESCAS E DESIDRATADAS. Mariana Angonese. [2020-10-09]
[2]GÜNEYDOĞU ANADOLU BÖLGESİ'NDE YETİŞTİRİLEN ZİVZİK thiab GÖRÜMLÜ NARLARIININ FİZİKOKİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. Gülşah İZOL. [2012]
[3] Zhao Yonghong, Li Xianli, Jiang Zesheng, et al. Kawm txog Organic Acid Metabolism thaum lub sij hawm Fruit Development of Protected Oil Peach[J]. Suav Journal of Eco-Agriculture, 2007. [2007-09-15]