Abstract In this study, grape molas

Abstract In this study, grape molasses produced by using the traditional methods from the from Taşkent town of Konya were analysed for their some quality values. Depending on the type of grape molasses and boiling periods, some differences were found in physico-chemical properties. Protein, pH, total acid, hydroximetil furfural, soluble dry matter, total phenol
and viscosity values were found between 0.260 % and 0.421 %, 7.82 and 8.35 %, 0.477 % and 0.585 %, 3.312 mg/kg and 6.336 mg/kg, 20.447 mg/L and 25.813 mg/L, 61.5 and 67.0 % and 65.60 mPa.s to 91.75 mPa.s, respectively.Antioxidant activity values were determined between %86.437 and % 93.395. L* values were established between 20.41 and 55.29, while a* values are found between 8.11 and 18.69 and b* values are between 34.94 and 47.47. The K, Mg,Na, P, Ca contents of all the molasses samples has been detected at high levels. At some quality parameters such as protein, total acid and L* values have been decreased towards to end of the boiling period. As a result, antioxidant activity and anthocyanin in the red grape molasses were superior to compared with other types of grape molasses.

結果 (中文) 1:

摘要在这项研究中，葡萄糖蜜生产采用传统方法，从从科尼亚 Taşkent 镇进行分析对于他们某些质量值。根据类型葡萄糖蜜和沸腾的时期，一些差异在理化性质。蛋白质、 ph 值、 总酸、 hydroximetil 糠醛、 可溶性干物质、 总酚和之间 0.260%、 0.477%和 0.421%和 8.35%、 7.82 0.585%，3.312 毫克/公斤和 6.336 毫克/公斤，20.447 毫克/升和 25.813 毫克/升，61.5 和 67.0 %65.60 找到了粘度值到 91.75 mPa.s，mPa.s 分别。抗氧化活性值测定 86.437%和 93.395%之间。20.41 和 55.29，之间建立了 L * 值而 * 8.11 和 18.69 之间找到了值和 b * 值为 34.94 和 47.47 之间。K、 Mg、 Na、 P，Ca 的所有糖蜜样本的内容已经被发现在高水平。在一些蛋白质的质量参数，总酸和 L * 值已经减少对到沸腾期结束。因此，抗氧化活性和花青苷红葡萄糖蜜明显优于相比其他类型的葡萄糖蜜。

結果 (中文) 3:

摘要：在这项研究中，葡萄糖浆生产采用传统方法从TAş肯特镇科尼亚分析其质量值。根据不同类型的葡萄糖浆和煮沸时期，一些差异被发现的物理-化学性质。蛋白质、pH、总酸、可溶性hydroximetil糠醛、干物质、总酚和粘度值分别为0.260%和0.421%，8.35%和7.82，0.585%和0.477%，3.312毫克/千克和6.336毫克/千克，20.447毫克/升和25.813毫克/升，61.5和93.395和65.60兆帕至86.437兆帕。我的价值是在55.29和20.41之间建立的，而*值在34.94到8.11之间，而在47.47和18.69之间。在高水平检测了所有的样品中的钾、镁、钠、磷、钙含量。在某些质量参数，如蛋白质，总酸和升* *值已下降，对结束的沸腾期。其结果是，红葡萄糖浆中的抗氧化活性和花青素含量比其他类型的葡萄糖浆要高。