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Publisher: Altai State University
Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)
Languages: Russian
Types: Article
Subjects: Травяные чаи, ежевика кавказская, физико-химический состав, фенольные вещества, аминокислоты, окислительные ферменты, ежевичный чай, технологическая схема, Herbal teas, blackberry Caucasian, physical and chemical composition, phenolic substances, amino acids, oxidative enzymes, blackberry tea, technological scheme

Classified by OpenAIRE into

mesheuropmc: food and beverages
Исследованы некоторые физико-химические характеристики 6-и листового побега ежевики кавказской (Rubus caucasicus L.). Установлено, что минимумы содержания влажности, экстрактных веществ и фенольных соединений совпадают к периодам начала и конца вегетации растения.Состав фенольных соединений представлены катехинами, лейкоантоциани­динами и флавонолами. Максимумы накопления фенольных соединений за вегетационный период отмечаются в середине сезона (июль-август месяцы).Сумма свободных аминокислот ежевичного листа по месяцам вегетации составляет в среднем 26,68 мг/г. Из идентифицированных 11 отдельных аминокислот  5  являются незаменимыми (Гис., Арг., Мети., Лей., Вал.).В комплексе окислительных ферментов ежевичного листа установлено наличие активной формы О-дифенолоксидазы.Чайный продукт, полученный из ежевичного листа, характеризуется хорошими органолептическими показателями и насыщенным экстрактивным комплексом.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

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