| 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].饮料工业,2012,15(3):16-19. |
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| 作者姓名： | 苏霞 吴厚玖 |
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| 作者单位： | 中国农业科学院柑桔研究所,重庆,400715 |
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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。通过对橙汁原料选择、杀菌方式、贮藏方式、褐变抑制剂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 |
Mechanism of non-enzymatic browning of orange juice and control measures concerned |
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| SU Xia
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WU Hou-jiu.Mechanism of non-enzymatic browning of orange juice and control measures concerned[J].Beverage Industry,2012,15(3):16-19. |
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| Authors: | SU Xia WU Hou-jiu |
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| Affiliation: | (Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400715, China) |
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| Abstract: | The mechanism of non-enzymatic browning of orange juice was described, including Maillard reaction, caramelization, the oxidative decomposition of ascorbic acid, and the oxidative condensation of polyphenols. The control measures on non-enzymatic browning of orange juice during processing and storage were emphatically reviewed, by analyzing the selection of raw materials for orange juice, methods of sterilization, storage conditions, addition of browning inhibitors, and use of adsorption resin in processing. |
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| Keywords: | orange juice non-enzymatic browning mechanism control |
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