浓缩砀山酥梨汁非酶促褐变中氨基酸变化的研究  

Study on Amino Acid Changes in Non-enzymatic Browning of Dangshan Pear Juice Concentrate

作　　者：杨毅[1] 谢慧明[1] 王海翔[1] 顾亮[2] 张浩[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009 [2]安徽省产品质量监督检验所,安徽合肥230011

出　　处：《食品科学》2008年第2期116-119,共4页Food Science

基　　金：安徽省“十五”二期重点攻关项目(040130443)

摘　　要：本实验研究了浓缩砀山酥梨汁贮存中,因非酶促褐变所至总氨基酸和各氨基酸含量的变化。浓缩砀山酥梨汁在5、37和50℃贮存100d,总氨基酸的量分别减少0%、31%和70%,总氨基酸的减少呈指数变化。酥梨汁氨基酸的主要成分为天冬氨酸,37℃和50℃贮存100d时,天冬氨酸含量的减少占总氨基酸减少的67%和73%,脯氨酸的浓度上升。酥梨汁贮存中氨基酸的含量变化与褐变指数(A440)和5-羟甲基糠醛浓度显著相关,pH保持不变,可滴定酸增加。Toatl amino acid content （AA） and each single amino acid concentration were evaluated for non-enzymatic browning during storage of Dangshan pear juice concentrate. The decrease of total AA content was 0%, 31% and 70% respectively after 100 days of storage at 5℃, 37℃ and 50℃, and the decrease reaction kinitic model was exponential type. Aspaxtic acid is the main constituent of total AA. After 100 days of storage at 37℃ and 50 ℃, aspaxtic acid loss is about 67% and 73% of the total AA loss, but the concentration of proline increases. Toatl amino acid content is significantly correlated with browning index （A440） and 5-hydroxymethyl furfura（5-HMF）, with titratable acidity increasing and pH no change.

关 键 词：浓缩砀山酥梨清汁 非酶促褐变 氨基酸 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]