[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula o...[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula of the vegetable juice beverage.The vitamin C content and flavor components were analyzed in both sterilized and non-sterilized samples.[Results]Based on water,the optimal formula for the Brassica vegetable juice beverage was determined as:20%Brassica juice,5%erythritol,and 0.1%citric acid.The highest vitamin C content was observed in unsterilized samples(12.167 mg/100 g sample),followed by samples sterilized at 71℃for 15 s(9.864 mg/100 g sample).The most significant loss of vitamin C occurred under sterilization conditions of 68℃for 30 min.GC-MS analysis detected a total of seven volatile components in the Brassica vegetable juice beverage,including siloxanes,alcohols,aldehydes,and methoxyphenyl oxime.Before sterilization,siloxane compounds(D3,D4,D5)showed the highest content in the Brassica vegetable juice,accounting for 63.606%,followed by methoxyphenyl oxime at 24.802%.After sterilization,siloxane compounds(D3,D4,D5)exhibited the highest content reaching 81.963%,while methoxyphenyl oxime taking the second place decreased to 14.276%.[Conclusions]This study provides new insights and methodologies for the development and utilization of Brassica crops and other agricultural products,offering a theoretical foundation for accelerating the integrated development of Brassica processing and sales.展开更多
基金Supported by 2025 Horizontal Fund Project of Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences(20120250022).
文摘[Objectives]This study was condcuted to investigate the formula optimization and nutritional components of Brassica vegetable juice beverage.[Methods]Brassica was selected as the raw material to optimize the formula of the vegetable juice beverage.The vitamin C content and flavor components were analyzed in both sterilized and non-sterilized samples.[Results]Based on water,the optimal formula for the Brassica vegetable juice beverage was determined as:20%Brassica juice,5%erythritol,and 0.1%citric acid.The highest vitamin C content was observed in unsterilized samples(12.167 mg/100 g sample),followed by samples sterilized at 71℃for 15 s(9.864 mg/100 g sample).The most significant loss of vitamin C occurred under sterilization conditions of 68℃for 30 min.GC-MS analysis detected a total of seven volatile components in the Brassica vegetable juice beverage,including siloxanes,alcohols,aldehydes,and methoxyphenyl oxime.Before sterilization,siloxane compounds(D3,D4,D5)showed the highest content in the Brassica vegetable juice,accounting for 63.606%,followed by methoxyphenyl oxime at 24.802%.After sterilization,siloxane compounds(D3,D4,D5)exhibited the highest content reaching 81.963%,while methoxyphenyl oxime taking the second place decreased to 14.276%.[Conclusions]This study provides new insights and methodologies for the development and utilization of Brassica crops and other agricultural products,offering a theoretical foundation for accelerating the integrated development of Brassica processing and sales.
