荔枝干加工过程果肉糖分的变化与褐变  

Changes of Saccharides and Browning Effects during Dried Litchi Processing

作　　者：蔡长河[1] 郭际[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品科学》2006年第9期87-90,共4页Food Science

基　　金：广东省重大专项(2004A20301002);广东省自然科学基金项目(06025369)

摘　　要：以糯米糍荔枝为原料,测定鲜果及不同加工阶段荔枝干的水分含量,用自动测色色差计测定不同阶段荔枝干的颜色变化,并用高效液相色谱法分析果糖、葡萄糖及蔗糖含量的变化。发现蔗糖含量整体呈下降趋势,在加工的前两个阶段蔗糖含量下降最多,终阶段几乎无变化;果糖、葡萄糖含量整体呈上升趋势,到褐变程度最大的第二及终阶段含量达到最大;葡萄糖和果糖参加美拉德反应的量几乎是一致的。The water content of fresh litchi fruit and different processing-stage products were analyzed. The color changes of the products were determined by colourimeter. The changes of fructose, glucose and sucrose in different samples were analysed by HPLC. It was found that sucrose content decreases, especially in the first two stages, where as almost no change occurrs in the final stage. The contents of fructose and glucose increase to the highest point in the second and final stage, while the browning effect of the products is obvious. The degree of glucose and fructose maillard reaction is almost equal.

关 键 词：荔枝干 果糖 葡萄糖 蔗糖 褐变 

分 类 号：TS201.21[轻工技术与工程—食品科学]