贮藏过程中荔枝罐头的Maillard反应及褐变动力学研究  

Research on Maillard reaction and browning kinetics of canned litchi during storage

作　　者：夏杏洲[1,2] 林小燕[1] 杨淑婷[1] 刘焕明[1] 吴文龙[1] 曾昭开 

机构地区：[1]广东海洋大学食品科技学院,湛江524025 [2]华南理工大学轻工与食品学院,广州510640 [3]湛江欢乐家食品有限公司,湛江524088

出　　处：《食品科技》2010年第12期52-56,共5页Food Science and Technology

基　　金：湛江市科技计划项目(2007-9);广东海洋大学创新实验项目(CXSY200819)

摘　　要：以褐变指数A440为主要指标,探讨了贮藏过程中荔枝罐头的美拉德反应与褐变的影响关系、初步研究了褐变反应动力学,建立了褐变度A440随时间、温度变化的数学模型,并对常温贮藏的荔枝罐头褐变进行了预测。结果表明,荔枝罐头贮藏过程中氨基酸、还原糖及总酸含量的变化与A440密切相关、麦拉德反应是造成荔枝罐头褐变的重要原因之一。荔枝罐头褐变准动力学遵循零级反应动力学,动力学方程为A440=A0+143.022e(-2764.4/T)t。常温贮藏的条件下褐变度的预测值与实测值误差低于10%。Using browning degree A440 as the main index,the relationship between browning and Maillard reaction of canned litchi during storage was researched,and its browning reaction kinetics was preliminary studied.A mathematical model describing the dynamic relationship between storage temperature and browning degree rate was developed,and the accuracy of the model were verified by validation experiments.The results show that the change on amino acids,reducing sugar and total acid content of canned litchi during storage is closely related with the A440,Maillard reaction is one of the most important reasons on browning of canned litchi.browning kinetics of canned litchi during storage was fitted to the pseudo-zero order model,as kinetic equation A440=A0＋143.022e（-2764.4/T）t.The error of prediction on browning degree of canned litchi under room temperature storage was less than 10%.

关 键 词：荔枝罐头 MAILLARD反应 动力学模型 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]