温度、pH值对梨汁非酶褐变影响的研究  

The effects of storage temperature and pH value on non-enzymic browning of pear juice

作　　者：乔勇进[1] 徐芹[2] 方强[1] 王海宏[1] 张绍铃[2] 赵海良 李东发 

机构地区：[1]上海市农业科学院农产品保鲜加工研究中心,上海201106 [2]南京农业大学园艺学院,南京210095 [3]上海市嘉定区马陆农业委员会,上海201801 [4]山东省临沂市林业局,临沂276003

出　　处：《上海农业学报》2008年第3期6-9,共4页Acta Agriculturae Shanghai

基　　金：农业部"948"梨项目(2006-G27)资助

摘　　要：以褐变度和5-羟甲基糠醛(5-HMF)为主要褐变评价指标,就不同贮藏温度和pH对梨汁非酶褐变的影响进行比较研究。结果表明:温度对贮藏梨汁褐变影响显著,温度越高梨汁褐变度越高、5-HMF生成量也越多,褐变度和5-HMF生成量之间呈正相关性,温度升高褐变加快,反应活化能为Ea=27.424 kJ/mol;pH对贮藏梨汁褐变影响较大,随着pH降低,梨汁褐变度越大、5-HMF生成量也越多;在pH值较低(pH 3.0、pH 3.5)时,褐变度和5-HMF含量呈正相关,而pH值较高时(pH 5.0、pH 5.5),褐变度和5-HMF含量的相关性降低。Non-enzymic browning is a main type of pear juice browning, and storage temperature and juice pH are key factors affecting non-enzymic browning. Based on browning index and 5- hydroxymethyl furfural（5-HMF）concentration, the effects of storage temperature and juice pH on non-enzymic browning of pear juice were studied. The result showed that storage temperature had a significant effect on non-enzymic browning of the juice during storage. The higher the storage temperature was, the greater the browning index and 5-HMF concentration were. There was a positive correlation between browning index and 5-HMF. The activation energy was 27. 424 kJ/mol. When the juice pH lowered, the juice browning accelerated and 5-HMF concentration increased. The correlation between the browning index and 5-HMF concentration was positive when the pH value was relatively low（pH 3.0, pH 3.5）, but the correlation would weaken when the pH value was relatively high （pH 5.0,pH 5.5）.

关 键 词：丰水梨汁 非酶褐变 贮藏温度 PH 

分 类 号：S661.2[农业科学—果树学] S609[农业科学—园艺学]