水蜜桃汁热处理过程中的非酶褐变  

Non-enzymatic browning of honeydew peach juice during thermal treatment

作　　者：曹少谦[1] 陈伟[1] 袁勇军[1] 戚向阳[1] 

机构地区：[1]浙江万里学院生物与环境学院,宁波315100

出　　处：《食品科技》2011年第5期91-94,共4页Food Science and Technology

基　　金：浙江省教育厅项目(Y201017676)

摘　　要：对水蜜桃汁热处理过程中褐变度(A420)以及还原糖、总酚、Vc、5-羟甲基糠醛(5-HMF)含量的变化进行研究,以确定水蜜桃热加工过程中的主要非酶褐变反应类型。研究表明,果汁的褐变度和5-HMF的生成量均随着加热时间的延长而增大,且温度越高,其变化速率越快。而桃汁加热过程中5-HMF的生成主要与Vc的降解有关。另外,果汁中糖的降解反应也对褐变起着重要的作用。The changes of browning degree（A420）, reducing sugar, total phenol, Vc and 5-HMF were investigated during thermal treatment to determine the non-enzymatic browning type of honeydew peaches heat processing. The results showed that the browning degree of juice and the formation of 5-HMF increased with the heating time and temperature. The formation of 5-HMF was related to the degradation of Vc during the heating process of peach juice. In addition, the degradation of sugar also played an important role in the browning of juice.

关 键 词：水蜜桃 热处理 5-HMF Vc降解 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]