贮藏过程中菠萝浓缩汁非酶褐变原因解析  

Analysis of Mechanism of Nonenzymatic Browning of Pineapple Juice Concentrate during Storage

作　　者：滕建文[1] 李欣[2] 夏宁[1] 韦保耀[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]常州市武进质量技术监督局,江苏武进213159

出　　处：《食品科学》2008年第12期701-704,共4页Food Science

基　　金：广西科技攻关项目(桂科攻0537007-7-1)

摘　　要：用带皮的菠萝全果加工的菠萝浓缩汁作为研究对象,分析了贮藏过程中引起菠萝浓缩汁褐变的化学组分,采用通径分析方法,本实验解析了菠萝全果浓缩汁在储藏过程中非酶褐变的主要原因。结果表明,在18℃和37℃储藏条件下,菠萝全果浓缩汁中的总酚、花色苷、抗坏血酸、HMF等成分的变化与浓缩汁的色差值(ΔE)变化密切相关;较高的花色苷初始含量和较快的积累速率直接或间接影响着果汁品质,花色苷是导致菠萝全果浓缩汁品质下降的最重要因素。Mechanism of nonenzymatic browning of pineapple juice concentrates made from whole pineapple with peel during storage was investigated in this study by means of path coefficient analysis. It was found experimentally that the change of chromatism is closely related to the changes of polyphenols, anthocyanins, VC and HMF in pineapple juice concentrate during storage at 18 ℃ and 37℃. The higher initial content and accumulation rate of anthocyanins both affect the quality of pineapple juice concentrate, and the anthocyanins in pineapple juice concentrate are the most important factors causing its quality degration.

关 键 词：菠萝浓缩汁 非酶褐变 原因 通径分析 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]