分光光度法分析柚子果肉汁的非酶褐变  

Analysis of pomelo pulp non-enzymatic browning by ultraviolet spectrophotometric

作　　者：黎婕[1] 陈中[1] 林伟锋[1] 林培生 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东佳宝集团有限公司,广东潮州515638

出　　处：《食品工业科技》2012年第21期90-92,95,共4页Science and Technology of Food Industry

摘　　要：将蜜柚去掉囊和籽,得到柚子肉,加入水搅打成肉浆,按照需要添加护色剂、白砂糖等,然后高温处理得到的肉浆,再经过离心后获得上清液,对其进行全波长扫描。结果表明:柚子肉浆的非酶褐变类型包括美拉德反应和抗坏血酸褐变,初步推知柚子非酶褐变反应产物的最大吸收波长在350～400nm之间。并且文中对以上结果进行验证,证明该方法操作简单,结果具有可重复性。今后可采用紫外分光光度法测定褐变反应程度,对于生产中需要快速测定褐变程度具有实际意义。The sac and seed from honey pomelo were removed,getting the pomelo flesh,added water and stir into meat pulp.Then the pulp was processed with high-temperature after adding color fixative and sugar.After that,the supernatant,derived from the pomelo pulp after centrifugation,was scaned by full wavelength.The results showed that, the pomelo pulp non- enzymatic browning included Maillard reaction and ascorbic acid browning. Preliminarily,it could be infered that the product generated by non-enzymatic browning reaction of grapefruit had a maximum absorption wavelength between 350 and 400nm.The above results were verified and it had been proved that was repeatable with a series of simple operations.In further research,the degree of browning reaction could be analyzed by UV- spectrophotometric. The method, detemining the browning level in the fruit juice beverage processing quickly ,was with great practical significance.

关 键 词：美拉德反应 抗坏血酸褐变 柚子 紫外分光光度法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]