模型体系法研究脱苦杏仁干制过程中的非酶褐变反应  

Non-enzymatic browning mechanism study of debitterized apricot kernels during drying process using model system method

作　　者：卫晨曦 张清安[1] 宋云[1] WEI Chenxi;ZHANG Qing′an;SONG Yun(School of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,Shaanxi,China)

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119

出　　处：《陕西师范大学学报（自然科学版）》2021年第1期112-117,共6页Journal of Shaanxi Normal University：Natural Science Edition

基　　金：国家自然科学基金青年科学基金(31101324);陕西省重点研发计划(2018ZDXM-NY-086)。

摘　　要：利用模型体系法研究脱苦杏仁在干制过程中因褐变反应引起的品质和色泽变化。以脱苦杏仁中的氨基酸和糖含量为变量,构建5组脱苦杏仁干制模型体系,通过研究模型体系在加热过程中色泽、褐变度(A 420)和5-羟甲基糠醛含量(A 284)的变化,明确该过程中发生的主要非酶褐变反应类型及其对体系颜色的影响。结果表明:脱苦杏仁干制过程中发生的非酶褐变反应主要为美拉德反应,反应体系褐变度随加热时间的延长和果糖浓度的升高而增加。将不同脱苦杏仁干制模型体系的色泽与A 420、A 284进行相关性分析发现,非酶褐变反应生成的中间体对体系色泽的黄度影响显著。因此,抑制美拉德反应的发生可有效控制脱苦杏仁在干制过程中的色泽变化。The aim of this study is to investigate the quality and color changing of the debitterized apricot kernels caused by the browning reactions during drying process.Five drying model systems of the debitterized apricot kernels were constructed using the contents of amino acids and sugar as variables.The model colors and absorbances at 420 nm(A 420)and 284 nm(A 284)were investigated to determine the non-enzymatic browning type and its effects on the model color.The results showed that Maillard reaction was the dominant non-enzymatic browning reaction type during the drying process of the debitterized apricot kernels,and the browning degree increased with the accumulation of heating time and fructose concentration.Correlation analysis between A 420,A 284 and colors of the different model systems indicated that the intermediate products of non-enzymatic browning had a significant influence on the model yellowness.Therefore,inhibiting the occurrence of Maillard reaction can effectively control the color change of the debitterized apricot kernels during drying process.

关 键 词：脱苦杏仁 干制 模型体系法 褐变反应 色泽 美拉德反应 

分 类 号：O657.5[理学—分析化学]