红枣干制过程中非酶褐变类型初探  

Studying on the non-enzymatic browning type during jujube drying process

作　　者：张丽[1,2] 宋丽军[1,2] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品工程》2014年第3期36-40,共5页Food Engineering

基　　金：塔里木大学校长基金项目(TDZKSSZD201101);新疆建设兵团项目(2010GG61);兵团优秀青年创新资金专项(2010JC32)

摘　　要：为了探索红枣干制过程中非酶褐变类型,以新疆骏枣为原料,采用65℃热风干制的方式,研究红枣干制过程中总糖、还原糖、Vc、氨基态氮、5-羟甲基糠醛(5-HMF含量的变化规律,并进一步研究上述指标与红枣褐变度相关性。结果表明,随着干制时间的延长,红枣的总糖和5-HMF含量逐渐增加,还原糖、Vc、氨基态氮含量逐渐减少;氨基态氮、5-HMF与褐变度呈正相关(ρ0.05还原糖、Vc与褐变度显著负相关(ρ0.01推论美拉德反应和Vc氧化褐变可能是红枣干制过程中的主要褐变反应。In order to explore the non-enzymatic browning type during jujube drying process, the Xinjiang jun jujube was set as raw material. And the contents of total sugar, reducing sugar, Vc, amino nitrogen, 5-hydroxymethyl furfural （5-HMF） and the correlation of those indicators and browning index were determined during drying process. The results showed that the contents of total sugar and 5-HMF were increased, and the contents of reducing sugar, Vc and amino ni-trogen were decreased. The change of amino nitrogen and 5-HMF contents showed significantly positive correlated （ρ〈0.05） with browning degree, and the change of reducing sugar and Vc contents showed significantly negative correlated （ρ〈0.05） . The Maillard reaction and Vc oxidative browning may be the main browning reaction during jujube drying process.

关 键 词：红枣 干制 褐变类型 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]