果蔬制品非酶褐变机理及控制技术研究进展  

Progress in Non-enzymatic Browning Mechanism and Control Technologies of Fruits and Vegetables

作　　者：孟锋 索铃兰 李程 叶诗怡 张碧莹 陈萍[1] MENG Feng;SUO Linglan;LI Cheng;YE Shiyi;ZHANG Biying;CHEN Ping(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130000,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130000

出　　处：《食品研究与开发》2024年第17期219-224,共6页Food Research and Development

基　　金：吉林省科技发展计划项目(20240601055RC)。

摘　　要：非酶褐变是果蔬加工和贮藏过程中易发生的化学反应,涉及多种化合物与化学途径,反应机理相对复杂。该文在已有研究的基础上,阐述果蔬制品非酶褐变的原因及影响因素,对果蔬加工及贮藏中的美拉德反应、抗坏血酸氧化分解、多元酚氧化缩合和焦糖反应等非酶褐变机理进行介绍,综述果蔬褐变控制技术,并对应用前景进行展望,旨在为果蔬制品的褐变控制提供参考。Non-enzymatic browning is a common chemical reaction that occurs during the processing and storage of fruits and vegetables.It involves various compounds and chemical pathways,making the reaction mechanism relatively complex.Based on existing research,this paper described the causes and influencing factors of non-enzymatic browning in fruit and vegetable products,introduced the mechanisms of non-enzymatic browning such as the Maillard reaction,ascorbic acid oxidation and decomposition,polyphenol oxidation and condensation,and caramelization in fruit and vegetable processing and storage,reviewed browning control technologies for fruits and vegetables,and discussed their application prospects,aiming to provide a reference for controlling browning in fruit and vegetable products.

关 键 词：果蔬制品 非酶褐变 褐变因素 褐变机理 控制技术 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]