板栗罐头贮藏期非酶褐变动力学分析  

The Kinetic Analysis of Non-enzymatic Browning in Blume Can during the Storage

作　　者：周建伟[1,2] 邵澜媛[1] 刘东红[1,3] 袁剑 陈义方 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]浙江大学宁波理工学院,浙江宁波315100 [3]浙江大学馥莉食品研究院,杭州310058 [4]宁波今日食品有限公司,浙江宁波315502

出　　处：《中国食品学报》2015年第7期18-25,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"863"课题(2011AA100804);浙江省公益性技术应用研究计划项目(2014C33067);宁波市重大科技攻关项目(2012C10028)

摘　　要：为研究分别贮藏在4,25℃和60℃条件下的板栗罐头,检测板栗罐头汤汁和栗仁与非酶褐变相关的指标——还原糖、游离氨基酸、单宁、5-羟甲基糠醛和褐变度的变化,应用5种动力学模型进行拟合分析。试验结果表明:一级动力学模型的拟合度最高,可较好地解释板栗罐头在贮藏过程中非酶褐变的动态变化。在上述贮藏条件下,板栗罐头汤汁和板栗仁的5-羟甲基糠醛和褐变度A420的变化呈线性关系;板栗罐头汤汁和栗仁5-羟甲基糠醛的积累反应活化能分别为23.03 kJ/mol和26.41 kJ/mol,非酶褐变色素物质的积累反应活化能分别为29.51 kJ/mol和24.49 kJ/mol。Changes of qualities related to non-enzymatic browning in Blume can juice and Blume kernel at different storage temperatures （4, 25 and 60 ℃） for 2 months were evaluated in this study. Changes of reducing sugar, free amino acid, tannin, 5-hydroxymethyfurfural （HMF） and browning degree （BD） were fitted with 5 kinds of kinetic models, and it was found that the first-kinetic model could better explain the kinetic changes of non-enzymatic brownin~ in Blume can during storage. Changes between HMF and A420 show linear relation during storage at the setting temperatures. The activation energy of HMF accumulating reaction in Blnme can juice and Blume kernel were 23.03 kJ/mol and 26. 41kJ/mol representatively, the activation energy of brown substances in Blume can juice and Blume kernel were 29.51 kJ/mol and 24.49 k J/mol.

关 键 词：板栗罐头 贮藏期 非酶褐变 动力学 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]