| 水蜜桃汁热处理过程中的非酶褐变 |
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| 引用本文： | 曹少谦,陈伟,袁勇军,戚向阳.水蜜桃汁热处理过程中的非酶褐变[J].食品科技,2011(5):91-94. |
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| 作者姓名： | 曹少谦 陈伟 袁勇军 戚向阳 |
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| 作者单位： | 浙江万里学院生物与环境学院; |
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| 基金项目： | 浙江省教育厅项目(Y201017676) |
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| 摘 要： | 对水蜜桃汁热处理过程中褐变度(A420)以及还原糖、总酚、Vc、5-羟甲基糠醛(5-HMF)含量的变化进行研究,以确定水蜜桃热加工过程中的主要非酶褐变反应类型。研究表明,果汁的褐变度和5-HMF的生成量均随着加热时间的延长而增大,且温度越高,其变化速率越快。而桃汁加热过程中5-HMF的生成主要与Vc的降解有关。另外,果汁中糖的降解反应也对褐变起着重要的作用。
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| 关 键 词： | 水蜜桃 热处理 5-HMF Vc降解 |
Non-enzymatic browning of honeydew peach juice during thermal treatment |
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| CAO Shao-qian,CHEN Wei,YUAN Yong-jun,QI Xiang-yang.Non-enzymatic browning of honeydew peach juice during thermal treatment[J].Food Science and Technology,2011(5):91-94. |
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| Authors: | CAO Shao-qian CHEN Wei YUAN Yong-jun QI Xiang-yang |
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| Affiliation: | CAO Shao-qian,CHEN Wei,YUAN Yong-jun,QI Xiang-yang (College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo 315100) |
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| Abstract: | The changes of browning degree(A420), reducing sugar, total phenol, Vc and 5-HMF were investigated during thermal treatment to determine the non-enzymatic browning type of honeydew peaches heat processing. The results showed that the browning degree of juice and the formation of 5-HMF increased with the heating time and temperature. The formation of 5-HMF was related to the degradation of Vc during the heating process of peach juice. In addition, the degradation of sugar also played an important role in the... |
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| Keywords: | honeydew peach thermal treatment 5-HMF degradation of Vc |
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