美拉德反应对无花果营养成分及抗氧化活性影响  

Effect of Maillard Reaction on Nutrient Composition and Antioxidant Activity of Ficus carica

作　　者：刘鹏莉 王晶[1] 于金换[1] 郭美丽[1] 遇艳萍[1] LIU Pengli;WANG Jing;YU Jinhuan;GUO Meili;YU Yanping(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai 264670)

机构地区：[1]烟台职业学院食品与生化工程系,烟台264670

出　　处：《食品工业》2021年第12期112-115,共4页The Food Industry

基　　金：烟台职业学院校本科研项目(2020XBYB007);烟台职业学院博士科研基金(2020002)。

摘　　要：对不同加热时间下无花果褐变度、水分、还原糖含量、总酚含量及DPPH自由基清除率进行研究,为应用美拉德反应开发无花果深加工产品提供理论依据。结果表明,加热处理后无花果褐变度增加,颜色由绿色变为黑色,水分和还原糖含量降低,总酚含量增加,抗氧化活性增强。加热9 d后,无花果品质最佳。The browning degree,moisture,reducing sugar content,total phenols content and DPPH radical scavenging rate of Ficus carica under different heating time were studied,in order to provide theoretical basis for developing deep-processing products of Ficus carica using Maillard reaction.The results showed that after heating treatment,the browning degree of Ficus carica increased,from green to black,reducing sugar content and total phenols content rose,and antioxidant activity enhanced.The Ficus carica heated for 9 d owned the best quality.

关 键 词：美拉德反应 无花果 营养成分 抗氧化 加热处理 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]