酸菜贮藏期间褐变机理的探讨  

Discussion on browning mechanism of Chinese Sauerkraut during storage

作　　者：董霞[1] 王芳 庞美霞[1] 綦菁华[1] 

机构地区：[1]北京农学院食品科学与工程学院,农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206

出　　处：《食品与发酵工业》2016年第12期222-226,共5页Food and Fermentation Industries

基　　金：现代农业产业技术体系北京市创新团队资助

摘　　要：酸菜贮藏期间的褐变严重影响了感官品质。实验针对酸菜贮藏期间的褐变机理进行探讨。测定酸菜在褐变前后还原糖、氨基酸、还原性抗坏血酸、总酚、可溶性蛋白含量的变化情况。研究结果表明,酸菜在发生褐变后还原性抗坏血酸、总酚、还原糖的含量发生显著性下降,氨基酸含量变化差异不显著,可溶性蛋白含量显著性增高。实验证明,酸菜褐变包括抗坏血酸氧化、酚类化学氧化,不排除美拉德褐变的可能性。Sauerkraut is popular with consumers because of unique tastes, abundant nutritional value, etc. How- ever, browning of Sauerkraut seriously affected its sensory quality. This research aimed at studying browning mecha- nism of sauerkraut. Content of reducing sugars, amino acids, reducing ascorbic acid, total phenol, and soluble pro- tein were determined before and after browning. The results of the study showed that the contents of reducing ascorbic acid, total phenols and reducing sugar were decreased significantly, the difference of amino acid content was not sig- nificant, and the soluble protein content was increased significantly after non-enzymatic browning. The experiment proved that sauerkraut browning was caused by the ascorbic acid oxidation and chemical oxidation of phenol. The pos- sibility of maillard browning can＇ t be excluded.

关 键 词：酸菜 褐变 美拉德反应 酚类化学氧化 抗坏血酸氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]