番荔枝果汁储藏期间的非酶促褐变的研究  

Study on Non-enzymatic Browning of Soursop Juice During Storage

作　　者：邓荣荣 黄慧洁 方晶晶 荆祥海 郑建东[1] Deng Rongrong;Huang Huijie;Fang Jingjing;Jing Xianghai;Zheng Jiandong(School of Material Science and Chemical Engineering,Chuzhou University,Anhui,239000)

机构地区：[1]滁州学院材料与化学工程学院,安徽239000

出　　处：《当代化工研究》2024年第19期188-190,共3页Modern Chemical Research

基　　金：滁州学院大学生创新创业训练计划资助项目“基于外源环境对番荔枝贮藏品质及抑制效应研究”(项目编号:2023CXXL106)。

摘　　要：本文探究了鲜榨番荔枝果汁在三种不同储藏温度下发生非酶促褐变反应的理化指标和物质成分变化及其与褐变的关系。对色差值△E、褐变指数(BI值)、5-羟甲基糠醛(5-HMF)及氨基酸含量、抗坏血酸含量进行了相关性分析,探究引起番荔枝果汁产生褐变的主要原因。结果表明△E、BI值及5-HMF含量随储藏时间增加呈现出逐渐升高的趋势;与之相反,抗坏血酸和氨基酸含量却逐渐降低。这些理化指标和物质成分的变化可以有效地反映番荔枝果汁褐变程度,是检测番荔枝果汁中发生美拉德反应的重要参数。In this paper,the changes of physicochemical parameters and substance composition in non-enzymatic browning reaction of fresh cherimoya juice at three different storage temperatures and their relationship with browning were investigated.The correlation analysis of color difference△E,browning index(BI value),5-hydroxymethylfurfural(5-HMF),amino acid content and ascorbic acid content was carried out to explore the main reasons causing the browning of cherimoya juice.The results showed that the color difference△E,BI and the content of 5-HMF gradually increased with the increase of storage time.In contrast,ascorbic acid and amino acid content decreased gradually.These physical and chemical indexes and the changes of substance composition can reflect the degree of browning effectively,and are important parameters for detecting the Maillard reaction in the fruit juice.

关 键 词：番荔枝 氨基酸 抗坏血酸 BI值 5-HMF 

分 类 号：TS[轻工技术与工程]