枸杞热风干制过程中非酶促褐变反应研究  

Research on Non Enzymatic Browning Reaction in Hot Air Drying Processing of Lycium barbarum

作　　者：胡云峰[1] 唐裕轩 李宁宁[1] 胡晗艳[1] HU Yun-feng;TANG Yu-xuan;LI Ning-ning;HU Han-yan(College of Food Engineering and Bioteehnology,Tianjin University of Seienee and Technology, Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《保鲜与加工》2018年第6期125-129,共5页Storage and Process

基　　金：天津市科技计划项目(16YFZCNC00680)

摘　　要：以宁夏枸杞为原料,在65、70、80℃、相对湿度65%条件下,研究了枸杞干制过程中非酶促褐变反应。结果表明,还原糖和氨基酸态氮是美拉德反应的两种反应物,根据非酶褐变的特点,在不同温度下两种物质的含量均呈下降趋势,确定枸杞热风干制后期有美拉德反应存在,且温度越高,越有利于美拉德反应的发生;通过人为条件诱导枸杞发生美拉德反应,以枸杞色差值和5-羟甲基糠醛含量的变化验证了美拉德反应的发生。With Lycium barbarum as materials, the non-enzymatic browning reaction of Lycium barbarum in hot air drying process was studied at 65, 70, 80 ℃ and 65% relative humidity. The results showed that, the reducing sugar and amino acid nitrogen were the two reactants of Maillard reaction, and according to the characteristics of non-enzymatic browning, the contents of the two substances decreased at different temperatures. It was concluded that Maillard reaction existed in the later period of Lycium barbarum hot air drying, and the higher the temperature, the more conducive to Maillard reaction. The Maillard reaction was induced by artificial conditions, and a model was established to verify the Maillard reaction by observing the changes in color difference and 5-hydroxymethyl furfural content of Lycium barbarum.

关 键 词：枸杞 非酶促褐变 美拉德反应 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]