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CLC number: TS255.1

On-line Access: 2017-10-05

Received: 2016-10-11

Revision Accepted: 2017-03-28

Crosschecked: 2017-09-15

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Citations:  Bibtex RefMan EndNote GB/T7714


Geng-sheng Xiao


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Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.10 P.854-866


Phenolic compounds participating in mulberry juice sediment formation during storage

Author(s):  Bo Zou, Yu-juan Xu, Ji-jun Wu, Yuan-shan Yu, Geng-sheng Xiao

Affiliation(s):  Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China

Corresponding email(s):   244520460@qq.com

Key Words:  Mulberry juice, Phenolic compounds, Sediment, Anthocyanin, Antioxidant

Bo Zou, Yu-juan Xu, Ji-jun Wu, Yuan-shan Yu, Geng-sheng Xiao. Phenolic compounds participating in mulberry juice sediment formation during storage[J]. Journal of Zhejiang University Science B, 2017, 18(10): 854-866.

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author="Bo Zou, Yu-juan Xu, Ji-jun Wu, Yuan-shan Yu, Geng-sheng Xiao",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Phenolic compounds participating in mulberry juice sediment formation during storage
%A Bo Zou
%A Yu-juan Xu
%A Ji-jun Wu
%A Yuan-shan Yu
%A Geng-sheng Xiao
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 10
%P 854-866
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600461

T1 - Phenolic compounds participating in mulberry juice sediment formation during storage
A1 - Bo Zou
A1 - Yu-juan Xu
A1 - Ji-jun Wu
A1 - Yuan-shan Yu
A1 - Geng-sheng Xiao
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 10
SP - 854
EP - 866
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600461

The stability of clarified juice is of great importance in the beverage industry and to consumers. phenolic compounds are considered to be one of the main factors responsible for sediment formation. The aim of this study is to investigate the changes in the phenolic content in clarified mulberry juice during storage. Hence, separation, identification, quantification, and analysis of the changes in the contents of phenolic compounds, both free and bound forms, in the supernatant and sediments of mulberry juice, were carried out using high performance liquid chromatographic system, equipped with a photo-diode array detector (HPLC-PDA) and HPLC coupled with quadrupole-time of flight mass spectrometric (HPLC-QTOF-MS/MS) techniques. There was an increase in the amount of sediment formed over the period of study. Total phenolic content of supernatant, as well as free phenolic content in the extracts of the precipitate decreased, whereas the bound phenolic content in the sediment increased. Quantitative estimation of individual phenolic compounds indicated high degradation of free anthocyanins in the supernatant and sediment from 938.60 to 2.30 mg/L and 235.60 to 1.74 mg/g, respectively. A decrease in flavonoids in the supernatant was also observed, whereas the contents of bound forms of gallic acid, protocatechuic acid, caffeic acid, and rutin in the sediment increased. anthocyanins were the most abundant form of phenolics in the sediment, and accounted for 67.2% of total phenolics after 8 weeks of storage. These results revealed that phenolic compounds, particularly anthocyanins, were involved in the formation of sediments in mulberry juice during storage.


结论:随着贮藏时间的延长,桑果汁的沉淀量逐渐增加(图1),果汁上清液和沉淀游离酚的总酚含量逐渐下降,而沉淀结合酚则呈现上升趋势(图2)。上清液和沉淀中游离态花色苷分别从938.60和235.60 mg/L下降到2.30和1.74 mg/L(表2),上清中黄酮类物质也有所下降,而沉淀中结合态的没食子酸、原儿茶酸、咖啡酸和芦丁的含量则呈上升趋势(表2)。桑果汁贮藏8周后,沉淀中的花色苷占酚类物质总量的67.2%(表2)。综上所述,酚类物质参与了桑果汁沉淀的形成,其中花色苷起主要作用。


Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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