模型溶液研究荔枝干制过程中的非酶褐变反应  

The non-enzymatic browning reaction during drying of litchi fruit with model solutions

作　　者：郭际[1] 蔡长河[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2007年第5期71-74,共4页Science and Technology of Food Industry

基　　金：广东省自然科学基金项目(06025369)。

摘　　要：建立荔枝干制过程的模型溶液,通过测定其在荔枝干制条件下,反应体系在280、420nm处的吸光值变化,研究四种非酶褐变反应对颜色的贡献作用。结果显示:美拉德反应和焦糖化是主要的非酶褐变反应,VC、多酚类物质对颜色形成不起主要的贡献作用;果糖和蔗糖在非酶褐变反应中起重要的作用,葡萄糖的作用几乎可忽略不计。The absorbances of model solutions that have been treated under litchi drying conditions at 280nm, 420nm are analyzed to study the contributions of four non-enzymatic browning reactions to the color formation. The results of the experiment show that the main non-enzymatic browning reactions are Maillard and caramelization reaction, and Vc or polyphenol does not play an important role in the color formation. Besides, fructose and sucrose are important for non-enzymatic browning reaction, and the contribution of glucose can be ignored.

关 键 词：模拟溶液 褐变反应 焦糖化 美拉德反应 VC 多酚类物质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]