菠萝浓缩汁在储藏过程中美拉德褐变及其反应动力学研究  

Research on kinetic of maillard reaction during storage of pineapple juice concentrates

作　　者：李欣[1] 滕建文[1] 韦保耀[1] 余小影[1] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品科技》2007年第9期178-181,共4页Food Science and Technology

基　　金：广西科技攻关项目(桂科攻0537007-7-1)

摘　　要：研究了两种不同加工工艺生产的菠萝浓缩汁(菠萝果肉浓缩汁和菠萝全果浓缩汁)在储藏过程中的美拉德褐变及其反应动力学,并进一步探讨了美拉德反应对菠萝浓缩汁非酶褐变的影响。结果表明,菠萝浓缩汁在储藏期间,美拉德褐变遵循一级反应动力学;菠萝果肉浓缩汁和菠萝全果浓缩汁在储藏期间美拉德褐变的活化能分别为36.19kJ/mol和29.54kJ/mol。HMF积累对果汁非酶褐变的影响主要作用在储藏后期。Kinetics of MaUlard reaction in pineapple juice concentrates （pineapple flesh juice concentrate, pineapple whole fruit juice concentrate） during storage were investigated. The results showed that the Maillard reaction fitted to a first-order kinetic model. Activation energies for Maillard reaction of pineapple flesh juice and pineapple whole fruit juice concentrates were 36.19kJ/mol and 29.54kJ/mol, respectively. HMF has been found that its contribution to nonenzymatic browning in this type of products is significant mainly during late storage.

关 键 词：菠萝浓缩汁 5-羟甲基糠醛 MAILLARD反应 动力学模型 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS255.44[轻工技术与工程—食品科学与工程]