| 果蔬褐变及其影响因素研究进展 |
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| 引用本文： | 连毅,李燕. 果蔬褐变及其影响因素研究进展[J]. 食品与药品, 2006, 8(10): 32-36 |
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| 作者姓名： | 连毅 李燕 |
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| 作者单位： | 山东农业大学食品学院,泰安,271018 |
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| 摘 要： | 果蔬贮藏、加工过程中的褐变包括酶促褐变和非酶褐变(Maillard反应、焦糖化反应、抗坏血酸氧化变色和多酚类氧化缩合)。发生酶促褐变必须具备酚类物质、酚酶和氧3个条件,影响因素有pH、温度和O2等。非酶褐变的影响因素因褐变类型的不同而存在差异。
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| 关 键 词： | 果蔬 酶促褐变 非酶褐变 |
| 文章编号： | 1672-979X(2006)10-0032-05 |
| 修稿时间： | 2006-07-10 |
Progress in Browning Fruits and Vegetables and Influence Factors |
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| LIAN Yi,LI Yan. Progress in Browning Fruits and Vegetables and Influence Factors[J]. Food and Drug, 2006, 8(10): 32-36 |
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| Authors: | LIAN Yi LI Yan |
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| Abstract: | Browning in the processing and storage of fruits and vegetables involves enzymatic browning and non- enzymatic browning (Maillard reaction, caramel reaction, oxidation of ascorbic acid and oxidation of polyphenols). Enzymatic browning must be provided with polyphenols, polyphenol oxidase and oxygen. The influence factors in enzymatic browning are pH, temperature, oxygen etc, whereas in non-enzymatic browning the factors depend on the different browning types. |
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| Keywords: | fruits and vegetables enzymatic browning non-enzymatic browning |
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