青梅汁浓缩过程中非酶褐变的研究  

Study on the Non-enzymatic Browning of Greengage Juice in the Concentration Processing

作　　者：张慧敏[1] 李远志[2] 

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]华南农业大学,广东广州510642

出　　处：《食品研究与开发》2015年第20期23-25,共3页Food Research and Development

摘　　要：非酶褐变是青梅汁加工和贮藏过程中发生褐变的主要原因。研究青梅汁浓缩过程中不同添加剂对果汁非酶褐变的影响,结果表明:添加青梅汁质量0.005%的异抗坏血酸钠对果汁浓缩过程具有显著的防褐变效果。同时,研究添加不同添加剂对青梅汁浓缩前后果汁颜色变化与其VC、总糖和总酚含量变化相关系数R2,结果表明:青梅汁浓缩过程中非酶褐变主要是由酚类物质的氧化缩合引起,VC的氧化、美拉德反应和焦糖化反应对果汁颜色劣变影响不大。Non-enzymatic browning is the main cause of browning during processing and the storage of greengage juice. This paper focused on the influence of various additives on the non-enzymatic browning of fruit juice in the concentrating of greengage juice. The result indicated that adding sodium erythorbate of 0.005%quality of greengage juice had a significant effect on preventing browning during the concentrating of fruit juice. In addition, this paper conducted research on the effect of different additives on color change of fruit juice and its correlation coefficient of total VC, sugar, and phenolic content before and after the concentrating of fruit juice. The result showed that non-enzymatic browning occured in the concentrating of greengage juice was mainly caused by oxidative condensation of phenolic compounds, while oxidation of VC, the Maillard reaction, and caramelisation had little effect on color change of fruits.

关 键 词：青梅汁 浓缩 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]