| 红枣干制过程中非酶褐变类型初探 |
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| 引用本文： | 张丽,;宋丽军.红枣干制过程中非酶褐变类型初探[J].食品工程,2014(3):36-40. |
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| 作者姓名： | 张丽 ;宋丽军 |
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| 作者单位： | [1]塔里木大学生命科学学院,新疆阿拉尔843300; [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 |
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| 基金项目： | 塔里木大学校长基金项目（TDZKSSZD201101）;新疆建设兵团项目（2010GG61）;兵团优秀青年创新资金专项（2010JC32）. |
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| 摘 要： | 为了探索红枣干制过程中非酶褐变类型,以新疆骏枣为原料,采用65℃热风干制的方式,研究红枣干制过程中总糖、还原糖、Vc、氨基态氮、5-羟甲基糠醛(5-HMF含量的变化规律,并进一步研究上述指标与红枣褐变度相关性。结果表明,随着干制时间的延长,红枣的总糖和5-HMF含量逐渐增加,还原糖、Vc、氨基态氮含量逐渐减少;氨基态氮、5-HMF与褐变度呈正相关(ρ0.05还原糖、Vc与褐变度显著负相关(ρ0.01推论美拉德反应和Vc氧化褐变可能是红枣干制过程中的主要褐变反应。
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| 关 键 词： | 红枣 干制 褐变类型 |
Studying on the non-enzymatic browning type during jujube drying process |
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| Affiliation: | ZHANG Li, SONG Li-jun (1.College of life sciences, Tarim university, Xinjiang Alar 843300, China; 2.Xinjiang production and construction corps key laboratory of deep processing of agricultural products in south Xinjiang, Xinjiang Alar 843300, China) |
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| Abstract: | In order to explore the non-enzymatic browning type during jujube drying process, the Xinjiang jun jujube was set as raw material. And the contents of total sugar, reducing sugar, Vc, amino nitrogen, 5-hydroxymethyl furfural （5-HMF） and the correlation of those indicators and browning index were determined during drying process. The results showed that the contents of total sugar and 5-HMF were increased, and the contents of reducing sugar, Vc and amino ni-trogen were decreased. The change of amino nitrogen and 5-HMF contents showed significantly positive correlated （ρ〈0.05） with browning degree, and the change of reducing sugar and Vc contents showed significantly negative correlated （ρ〈0.05） . The Maillard reaction and Vc oxidative browning may be the main browning reaction during jujube drying process. |
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| Keywords: | jujube drying browning type |
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