储藏过程中百香果汁非酶褐变的研究  

Study on Non-enzymatic Browning of Passion Fruit Juice during Storage

作　　者：连志超[1] 何仁[1,2] 周晶晶[1] 

机构地区：[1]广西工学院生物与化学工程系,柳州545006 [2]柳州市明朝饮料有限责任公司,柳州545001

出　　处：《食品工业》2012年第6期7-9,共3页The Food Industry

基　　金：国家星火计划项目"NFC百香果浊汁产业化开发"(2008GA790014)

摘　　要：百香果汁在储藏过程中易发生非酶褐变,影响其品质。研究了储藏期间同非酶褐变相关的物质的变化规律及其与褐变的关系。结果显示,总糖、还原糖、氨基态氮和VC均随储藏温度升高或储藏时间延长而减少,褐变度及5-HMF含量则随储藏温度升高或储藏时间延长而增加,总酚含量变化不显著。因此,VC的氧化分解及Maillard反应是导致百香果汁储藏过程中非酶褐变的主要原因。It was easy to find non-enzymatic browning in passion fruit juice during storage.The changing regularity of non-enzymatic browning material in juice and its related browning relationship during storage were studied.The results showed that the temperature was higher or the period was longer,the total sugar,reducing sugars,amino nitrogen and VC were much less,on the contrary,browning degrees and 5-HMF were more,total phenol remained unchanged.Therefore,the oxygenolysis of VC and Maillard reaction mainly lead to the non-enzymatic browning in the passion fruit juice during storage.

关 键 词：百香果汁 储藏 非酶褐变 MAILLARD反应 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]