| 果汁非酶褐变的机制及控制措施 |
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| 引用本文： | 李慧芸,张宝善. 果汁非酶褐变的机制及控制措施[J]. 食品研究与开发, 2005, 26(6): 145-147 |
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| 作者姓名： | 李慧芸 张宝善 |
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| 作者单位： | 陕西师范大学食品工程系,西安,710062 |
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| 摘 要： | 本文阐述了果汁非酶褐变的机制：焦糖化反应、美拉德反应、抗坏血酸氧化分解和多元酚氧化缩合,并对目前常用的抑制果汁非酶褐变的方法进行了综述.
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| 关 键 词： | 果汁 非酶褐变 机制 控制 |
| 收稿时间： | 2005-01-06 |
| 修稿时间： | 2005-01-06 |
NONENZYMATIC BROWNING MECHANISM AND CONTROLLING MEASUREMENTS OF FRUIT JUICE |
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| LI Huiyun,ZHANG Baoshan. NONENZYMATIC BROWNING MECHANISM AND CONTROLLING MEASUREMENTS OF FRUIT JUICE[J]. Food Research and Developent, 2005, 26(6): 145-147 |
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| Authors: | LI Huiyun ZHANG Baoshan |
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| Abstract: | Nonenzymatic browning mechanism of fruit juice were reviewed in this paper: caramelization, maillard reaction, ascorbic acid oxidative decomposition and polyphenols oxidative dimerization, and the controlling measurements were also presented. |
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| Keywords: | fruit juice nonenzymatic browning mechanism controlling measurements |
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