蓝莓果汁贮藏中非酶褐变影响因素评价

为研究蓝莓果汁贮藏中非酶褐变影响因素,本文通过构建三种不同蓝莓汁体系,并分别置于4、25和37℃下贮藏,以褐变指数(BI)、总酚、抗坏血酸和5-羟甲基糠醛(5-Hydroxymethylfurfural,5-HMF)相关指标的变化对蓝莓汁非酶褐变进行评价,探究贮藏阶段褐变机理。结果表明,贮藏时间的增加和温度的升高加剧了蓝莓汁非酶褐变,其中总酚变化对非酶褐变影响较小;同时以5-HMF含量为主要指标,利用相减法得出抗坏血酸氧化分解反应是蓝莓汁非酶促褐变的主要因素,其次是美拉德反应,而焦糖化反应对非酶促褐变没有显著影响。可知蓝莓果汁贮藏过程中贮藏温度愈高,抗坏血酸非酶褐变速率越快,因而从某种水平上抑制5-HMF的生成来提高蓝莓汁在贮藏过程中的品质有很大的意义。

Evaluation of Non-enzymatic Browning Factors during Storage of Blueberry Juice

The influence factors of non-enzymatic browning of blueberry juice during storage were studied.Three different kinds of blueberry juice system was built under 4,25,and 37 ℃ storage.The browning index,total phenol,ascorbic acid and 5-HMF related indexes in blueberry juice were evaluated for non-enzymatic browning caused by various factors in order to explore the browning mechanism during storage.The results showed that,the non-enzymatic browning of blueberry juice was intensified by the increasing of storage time and temperature.The total phenol had little effect on non - enzymatic browning.The oxidant decomposition of ascorbic acid was the main factor of non - enzymatic browning of blueberry juice,followed by Maillard reaction.Caramelization had no significant effect on non- enzymatic browning with 5 - HMF as the main index.These results showed that the higher the storage temperature was,the faster the ascorbic acid non- enzymatic browning rate was during the storage of blueberry juice.Therefore,it had great significance to inhibit the production of 5 - HMF to improve the quality of blueberry juice during storage.