海藻糖对荔枝罐头非酶褐变特性的影响  

Effect of trehalose on non-enzymatic browning in canned litchi

作　　者：陈云辉[1,2] 徐程[1] 余小林[1] 胡卓炎[1] 余恺[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与机械》2011年第1期15-18,共4页Food and Machinery

基　　金：农业部公益性行业科研专项资金资助(编号:nyhyzx07-031);现代农业产业技术体系建设专项资金资助(编号:nycytx-32-07)

摘　　要：在糖水荔枝罐头中添加不同糖液,通过测定贮藏期间罐头果肉色差值、糖液中5-HMF(5-羟甲基糠醛)、总糖、总氨基酸含量的变化,探讨海藻糖对糖水荔枝(桂味)罐头果肉的护色效果。结果表明:贮藏结束时,糖液为100%海藻糖的荔枝果肉褐变程度较低,色差值比100%蔗糖液组和50%蔗糖+50%海藻糖液组分别低14.0%和13.9%;5-HMF含量仅增加0.4倍,而100%蔗糖液组和50%蔗糖+50%海藻糖液组分别增加1.2倍和1.6倍;100%海藻糖组的氨基酸含量分别比100%蔗糖液组及50%蔗糖+50%海藻糖液组高13.5%和4.4%。说明海藻糖能够有效降低糖水荔枝罐头的美拉德反应程度,护色效果明显。The effect of trehalose on protecting color of canned litchi fruits cv.Guiwei was explored by measuring the change of content of 5-hydroxymethyl furfural（5-HMF）,total sugars,amino acids and color difference during storage.The results showed that at the end of storage,the browning degree of trehalose treatment group was lower than the sucrose treatment group and the sucrose and trehalose comined treatment group,as 14.0% and 13.9% respectively.The content of 5-HMF indicated an increase of 40%,in contrast to 120% and 160% increase for the sucrose treatment group and sucrose plus trehalose treatment group.The content of amino acid of trehalose treatment group was 13.5% higher than the sucrose treatment and 4.4% lower than sucrose and trehalose combined treatment.The results indicated that trehalose can reduce the degree of Maillard reaction of canned litchi and offer protective effect on colour.

关 键 词：海藻糖 糖水荔枝罐头 色差值 美拉德反应 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]