枸杞干制过程中褐变反应研究  

Study on 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] 朱彦华 

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 [2]宁夏早康枸杞股份有限公司,宁夏中卫755100

出　　处：《食品工业科技》2016年第22期159-163,共5页Science and Technology of Food Industry

摘　　要：从宁夏枸杞干制过程中色泽变化入手,测定与色泽变化相关的主要活性物质的变化,研究枸杞干制中褐变反应,以期为枸杞干制生产中的色泽保护技术提供依据。结果表明:随着干制的进行,多酚氧化酶活性逐渐降低,结合枸杞色差值的变化,确定枸杞热风干制前期有酶促褐变的发生。此外,枸杞热风干制后期,不同温度下还原糖和氨基酸态氮的含量都成下降趋势,枸杞色差值逐渐增大,且增速放缓,5-羟甲基糠醛含量逐渐下降,且温度越高越有利于美拉德反应发生。根据各非酶褐变特点,确定了枸杞热风干制后期有美拉德反应褐变存在。This paper took the color changes of Lycium barbarum from Ningxia as raw material, the main active substances related to color change were determined, the browning reaction in hot air drying processing was studied,which could provide some theoretical basis and reference for the protection of color changes in hot air drying processing of Lycium barbarum.Result showed that with the development of the drying,the activity of PPO decreased gradually,with the change of color value of Lycium barbarum,enzymatic browning reaction occurred in the early stage of the drying process. In addition, the contents of reducing sugar and amino acid nitrogen decreased at different temperatures in the late stage of the hot air drying,the color value of the Lycium barbarum increased gradually, and growth is slowing, and the content of 5 - HMF decreased gradually, and a higher temperature was in favor of Maillard reaction, according to the characteristics of non enzymatic browning, we confirmed Maillard reaction happened in Lycium barbarum on hot air drying later period.

关 键 词：枸杞 酶促褐变 非酶促褐变 美拉德反应 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]