葡萄糖氧化酶对百香果浑浊果汁储藏过程中主要褐变因素的影响  

Effect of glucose oxidase on the main acts of browning during storage of turbid Passiflora edulis juice

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：《食品科技》2013年第5期42-46,共5页Food Science and Technology

基　　金：国家星火计划项目(2008GA790014)

摘　　要：以百香果浑浊果汁为试验材料,研究葡萄糖氧化酶对百香果浑浊果汁在储藏过程中主要褐变因素的影响。以不添加葡萄糖氧化酶为对照,检测2个温度条件下,避光恒温储藏过程中的花色苷、缩合单宁和HMF的变化。结果表明,葡萄糖氧化酶能够有效的减缓百香果浑浊果汁在储藏过程中的氧化褐变;减缓花色苷降解速率;对缩合单宁具有一定的稳定作用;抑制了HMF的生成,并且降低了其生成量。实验结果显示葡萄糖氧化酶能有效的阻止百香果浑浊果汁褐变主要因素的氧化褐变度,可用于抑制百香果浑浊果汁在储藏过程中的氧化褐变。The effects of glucose oxidase on the main acts of browning and the quality of turbid Passiflora edulis juice during storage was studied. Taking the group without glucose oxidase be cross reference, the content of anthocyanins, condensed tannins and HMF be effected during the aging of storage in two kinds of temperature avoiding light, then to observe what happened to them. The results showed that glucose oxidase could slowdown the nonenzymatic browning and the degradation rate of anthocyanins. Glucose oxidase also can make the condensed tannins more stable than non-glucose oxidase and prevent the juice from generating HMF. The result of experiment showed that glucose oxidase could slowdown the nonenzymatic browning of primary causes so that it can be used in the storage of turbid Passiflora edulis juice.

关 键 词：百香果 浑浊果汁 葡萄糖氧化酶 非酶褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]