贮藏过程中荔枝罐头褐变的初步分析  

Preliminary Analysis of Nonenzymatic Browning of Canned Litchi During Storage

作　　者：林小燕[1] 杨淑婷[1] 夏杏洲[1] 何滢颖[1] 肖振基[1] 张广进[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025

出　　处：《农产品加工（下）》2010年第4期39-41,共3页Farm Products Processing

基　　金：湛江市科技计划项目"罐头荔枝红变的机理及其控制技术"(2007);广东海洋大学创新实验项目(2008)

摘　　要：通过对一批荔枝罐头样品贮藏期间内容物指标的检测,初步分析了荔枝罐头褐变的影响因素。结果表明,氧气使褐变加速;光照对褐变无影响;可溶性固形物含量（〈13%）及还原糖含量相对较低（90~120g/L）的荔枝罐头褐变严重;在pH值为3.5~4.5,pH值的变化对荔枝罐头的褐变影响不显著。The influence factors on nonenzymatic browning of canned litchi during storage were preliminary analysed by determinating the target content. The results showed that the browning speed was accelerated by oxygen but not does light. It was found serious browning in canned litchi with lower soluble solids content （13%） and lower reducing sugar content （90~120g/L） . The change of pH effect on browning was found non- significant at the conditions of pH 3.5~4.5 in caned litchi.

关 键 词：荔枝 罐头 非酶褐变 褐变度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]