不同贮藏温度下枸杞馅料非酶促褐变主要途径探究  

Non-enzymatic browning pathways of wolfberry fillings at different storage temperature conditions

作　　者：王晨祥 彭健 徐玉娟[1] 温靖[1] 余元善[1] 吴继军[1] 林羡[1] WANG Chenxiang;PENG Jian;XU Yujuan;WEN Jing;YU Yuanshan;WU Jijun;LIN Xian(Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;School of food science and technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品与发酵工业》2023年第8期14-20,共7页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划(2019YFD1002300);广东省重点领域研发计划(2020B020226010);广东省农业科学院学科团队建设项目(202109TD);科技创新战略专项资金(高水平农科院建设)-优秀博士(R2019YJ-YB3009);广州市科技计划项目(201904020012);广州市科技计划项目(201909020001)。

摘　　要：为探究枸杞馅料贮藏过程中褐变主要途径,将枸杞馅料置于4、25、37℃条件下贮藏60 d,分析枸杞馅料贮藏期内褐变度、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、类胡萝卜素、总酚、还原糖和氨基态氮等指标变化,并进行相关性和主成分分析。结果表明,随着贮藏时间延长,枸杞馅料褐变度、5-HMF含量均上升,而类胡萝卜素、总酚、还原糖和氨基态氮含量下降。相关性分析结果表明,37℃条件下,其褐变度与上述指标均显著相关(P<0.05),说明其贮藏过程中褐变来自于类胡萝卜素降解、多酚氧化和美拉德反应等多种途径的共同作用。主成分研究结果表明,不同贮藏温度和时间对枸杞馅料褐变度影响较大,其褐变度变化与各组分含量变化具有不同步性,25、37℃条件下,其褐变主要由总酚等活性物质氧化及美拉德反应共同导致,而37℃条件下,其美拉德反应的影响更为显著。该研究可为枸杞馅料的贮藏提供理论与技术支撑。To investigate the main pathways of wolfberry fillings browning during storage,the samples were stored at 4,25,and 37℃for 60 days,and the browning degree,5-hydroxymethylfurfural(5-HMF),carotenoid,polyphenol,reducing sugar,and amino nitrogen were detected,further the correlation and principal component analysis were conducted.Results indicated that the browning degree and 5-HMF content were increased,while the contents of carotenoid,polyphenol,reducing sugar,and amino nitrogen were decreased with the extension of storage time.The correlation analysis results showed that the browning degree was significantly correlated with all the analyzed indexes when stored at 37℃(P<0.05),which indicating that the browning of wolfberry fillings was combined caused by carotenoid degradation,polyphenol oxidation,and Maillard reaction.The principal component analysis showed that storage temperature and time both affected the browning of wolfberry fillings a lot,but the changes of browning degree and the content of each component are not synchronized.At 25 and 37℃,the browning was mainly caused by both the polyphenols oxidation and Maillard reaction,but the Maillard reaction showed more remarkable effect on browning when stored at 37℃.These results provide theoretical and technical supports for the preservation of wolfberry fillings.

关 键 词：枸杞馅料 贮藏 非酶促褐变 主成分分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]