| 橙汁非酶褐变机制及控制措施 |
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| 引用本文： | 苏霞,吴厚玖.橙汁非酶褐变机制及控制措施[J].食品与发酵工业,2011,37(7). |
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| 作者姓名： | 苏霞 吴厚玖 |
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| 作者单位： | 1. 西南大学食品科学学院,重庆400715／西南大学柑橘研究所,重庆400712
2. 西南大学柑橘研究所,重庆,400712 |
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| 基金项目： | 国家十一五支撑项目(2007BAD47B06); 行业科技项目(ny-hyzx07-023) |
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| 摘 要： | 阐述了橙汁非酶褐变的机制——美拉德反应,焦糖化反应,抗坏血酸的氧化分解和多酚类化合物氧化缩合反应。通过对杀菌方式,贮藏方式,褐变剂抑制剂的添加及加工中吸附树脂使用的分析,重点综述了在橙汁加工储藏过程中控制非酶褐变的措施。
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| 关 键 词： | 橙汁 非酶褐变 机制 控制 |
Non-enzymatic Browning Mechanism of Orange Juice and Its Control |
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| Su Xia,Wu Hou-jiu.Non-enzymatic Browning Mechanism of Orange Juice and Its Control[J].Food and Fermentation Industries,2011,37(7). |
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| Authors: | Su Xia Wu Hou-jiu |
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| Affiliation: | Su Xia1,2,Wu Hou-jiu2 1(College of Food Science of Southwest University,Chongqing 400715,China) 2(Citrus Research Institute of Southwest University,Chongqing 400712,China) |
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| Abstract: | This paper described the mechanism of non-enzymatic browning of orange juice,including Maillard reaction,caramel reaction,ascorbic acid oxidative decomposition and polyphenols oxidative condensation.Through the analysis of the storage and sterilization methods,storage conditions,application of browning inhibitor and adsorption resin,the research mainly focused on non-enzymatic browning control measures during the processing and storage of orange juice. |
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| Keywords: | orange juice non-enzymatic browning mechanism controlling |
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