板栗褐变的基础物质分析  

The Analysis of Browning Factors about Chinese Chestnut

作　　者：耿建暖[1] 

机构地区：[1]中国环境管理干部学院,秦皇岛066004

出　　处：《食品工业》2014年第8期26-28,共3页The Food Industry

基　　金：河北省科学技术研究与发展计划课题(12227167);秦皇岛市科学技术研究与发展计划课题(2012023A029)

摘　　要：试验通过测定板栗褐变中的酶的活性,褐变前后还原糖、总酚、维生素C的含量的变化,来分析板栗发生褐变的机理。试验结果表明:板栗褐变过程中,多酚氧化酶的活性随着温度的升高先变大后变小,维生素C、还原糖、总酚的含量急剧减少。由此可知,板栗的褐变由酶促褐变和非酶褐变引起的,非酶褐变中,由维生素C、酚类的氧化和美拉德反应引起。The enzymatic activity during the browning reaction of Chinese chestnut, and the content of reducing sugar, the total phenolic, and vitamin C in before and after browning were determined. The results showed that the enzymatic activity was increased first and then decreased, and the content of reducing sugar, the total phenolic, and vitamin C was reduced greatly. So the browning of Chinese chestnut was enzymatic browning and non enzymatic browning.

关 键 词：板栗 褐变 多酚氧化酶 维生素 还原糖 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]