果蔬汁防褐变的研究进展  

Research Progress on Anti Browning of Fruit and Vegetable Juice

作　　者：马烁 赵华 MA Shuo;ZHAO Hua(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,School of Bioengineering,Tianjin Key Laboratory of Industrial Microbiology,Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津市微生物代谢与发酵过程控制技术工程中心,天津300457

出　　处：《农产品加工》2023年第11期76-79,83,共5页Farm Products Processing

基　　金：宁夏回族自治区重点研发计划重点项目(2020BDE43008-02)。

摘　　要：褐变存在于果蔬汁加工和贮藏的整个过程中,包括酶促褐变和非酶褐变。酶促褐变的发生条件是酚类物质、酚酶和氧气3个因素,而影响果蔬酶促褐变的氧化酶主要为多酚氧化酶,非酶褐变主要发生在贮藏过程中,浓缩果汁非酶褐变的主要机制为美拉德反应。褐变的发生会影响食品的外观、风味及营养成分,目前更倾向于采用天然、安全的抑制褐变方法。通过综述影响酶促褐变以及非酶褐变的因素,分别从物理和化学的角度分析抑制褐变的方法,为解决食品褐变问题提供了理论依据,对提高果蔬汁品质、口感,延长产品货架期具有重要的现实意义。Browning exists in the whole process of fruit and vegetable juice processing and storage,including enzymatic brow-ning and non enzymatic browning.The occurrence of enzymatic browning is affected by phenolic substances,phenolic enzymes and oxygen.The oxidase affecting enzymatic browning of fruit and vegetable juice is mainly polyphenol oxidase,and the non enzymatic browning dominated by Maillard reaction mainly occurs during storage.The occurrence of browning will affect the appearance,flavor and nutritional composition of food.At present,people prefer to adopt natural and safe methods to inhibit browning.This paper summarized the factors affecting enzymatic browning and non enzymatic browning,and analyzed the methods to inhibit browning from the perspective of physics and chemistry,which provided a theoretical basis for solving the problem of food browning,which had important practical significance for improving the quality and taste of fruit and vegetable juice and prolonging the shelf life of products.

关 键 词：果蔬 酶促褐变 非酶褐变 多酚氧化酶 美拉德反应 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]