百香果浑浊果汁在储藏过程中发生非酶褐变原因的研究  

Study of Mechanism of Nonenzymatic Browning of Turbid Passiflora edulis Juice during Storage

作　　者：周晶晶[1] 何仁[1,2] 连志超[1] 胡立平[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》2013年第1期102-105,共4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：把百香果浑浊果汁作为研究对象,以褐变度BI值为检测指标,跟踪其在储藏过程中引起非酶褐变的HMF(5-羟甲基糠醛)、VC、花色苷、缩合单宁、多酚等化学组分。采用通径分析的统计分析方法,解析了百香果浑浊果汁在储藏过程中非酶褐变的主要原因。结果表明,在25℃和5℃避光储藏条件下,百香果浑浊果汁中HMF,VC、花色苷、缩合单宁、多酚等成分的变化与百香果浑浊果汁褐变度BI值的变化密切相关;在25℃避光储藏条件下百香果浑浊果汁的非酶褐变主要由花色苷引起,花色苷与缩合单宁的交互作用是引起非酶褐变的第一决定因素;在5℃避光储藏条件下百香果浑浊果汁的非酶褐变主要由缩合单宁引起,花色苷与HMF的交互作用是引起非酶褐变的第一决定因素。Mechanism of nonenzymatic browning of turbid Passiflora edulis juice during storage was investigated in this study by means of path coefficient analysis. It was found experimentally that the change of the number of BI is closely related to the change of HMF, VC, anthocyanins, condensed tannins and polyphenols in turbid Passiflora edulis juice during storage at 25℃ and 5℃. Under the condition of 25℃ avoiding light, the nonenzymatic browning of turbid Passiflora edulis juice meanly caused by anthocyanins, and the interaction of anthocyanins and condensed is the first determinant. Under the condition of 5 ℃ avoiding light, the nonenzymatic browning of turbid Passiflora edulis juice meanly caused by condensed, and the interaction of anthocyanins and HMF is the first determinant.

关 键 词：百香果 浑浊果汁 储藏 非酶褐变 通径分析 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]