浓缩砀山酥梨清汁质量控制技术研究——贮存中褐变的研究  

Study on Quality Control of Clarified Dangshan Pear Juice Concentrates during Storage Browning

作　　者：潘见[1] 杨毅[1] 谢慧明[1] 张浩[1] 张廷玉[2] 尤逢惠[1] 

机构地区：[1]农产品生物化工教育部工程研究中心,安徽合肥230009 [2]安徽丰原砀山梨业有限公司,安徽砀山235300

出　　处：《食品科学》2007年第4期52-55,共4页Food Science

基　　金：安徽省"十五"二期重点攻关项目(040130443)

摘　　要：本文研究了浓缩砀山酥梨清汁贮存褐变的动力学和贮存条件对褐变的影响。70°Brix的浓缩砀山酥梨清汁分别在4、30、37、50℃贮存50d,以A_(440)、T_(625)、5-HMF(5-羟甲基糠醛)作为褐变的检测指标。研究结果表明褐变遵循两阶段复合型反应动力学模型,随着温度的升高褐变速度加快,反应的活化能为3．55kCal/mol。5-HMF的浓度与A_(440)成正相关,光照对褐变无显著影响,但空气对贮存前期褐变影响显著。This work was focused on the study of kinetics of browning and the facts affecting browning in clarified 70 ° Brix Dangshan pear juice concentrates. The effects on being stored at 4℃, 30℃, 37℃, 50℃ over 60 days were investigated respectively. Colour development was measured by browning index（Am）, T625 and 5-HMF. Browning levels of Dangshan pear juice concentrates increase with the increase of both time and temperature, according to two stages combined reaction kinetics. Activation energy of the clarified Dangshan pear juice concentrates is 6.88 kCal/mol. The correlationship between 5- hydroxymethylfuffural（5-HMF） concentration and browning index A440 is positive. Effect of fight on browning is negligible, while effect of air is significant before storage.

关 键 词：浓缩砀山酥梨清汁 贮存 褐变 5-HMF(5-羟甲基糠醛) 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]