青梅烟熏过程中的色泽变化  

Changes of Colors in Prunus mume during Smoking Processing

作　　者：丁超[1] 李汴生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第1期23-26,共4页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2009A020700001)

摘　　要：本文研究了烟熏处理对青梅非酶褐变的影响,以新鲜青梅为研究对象,分析了青梅在烟熏过程中褐变指数、色泽、还原糖、总糖、氨基酸以及5-羟甲基糠醛(5-HMF)的变化情况。结果表明,随着烟熏时间的延长,褐变度、色差值和5-HMF的含量逐渐增加,还原糖、总糖和氨基酸含量逐渐减少。Non-enzymatic browning in Prunus mume due to smoking process was investigated. Browning index, colorimetric parameters, content in reducing sugar, total sugar, amino acids and hydroxymethylfurfural （5-HMF） were measured to estimate the extent of nonenzymatic browning in the smoking process. The results showed that browning index, color difference and 5-HMF content gradually increased with the smoking time, while the content of reducing sugar, total sugar and amino acids decreased.

关 键 词：青梅 乌梅 烟熏 非酶褐变 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]