| 影响荔枝汁非酶褐变的因素及其控制方法 |
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| 引用本文： | 黄卉,赵力超,游曼洁. 影响荔枝汁非酶褐变的因素及其控制方法[J]. 食品科技, 2006, 31(9): 196-198 |
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| 作者姓名： | 黄卉 赵力超 游曼洁 |
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| 作者单位： | 华南农业大学食品学院,广州,510642 |
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| 摘 要： | 通过测定荔枝汁加工和贮存过程中褐变度的变化,研究了影响荔枝汁非酶褐变的主要因素。结果表明,影响荔枝汁非酶褐变的主要因素有:多酚类物质、pH值、金属离子(Mg2+、Fe3+、Cu2+、Sn2+)、包装材料和贮藏温度。通过控制这些因素可有效抑制荔枝汁的非酶褐变。
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| 关 键 词： | 荔枝汁 非酶褐变 抑制 |
| 文章编号： | 1005-9989(2006)09-0196-03 |
| 修稿时间： | 2006-05-19 |
Study on nonenzymatic browning of litchi juice and its inhibition methods |
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| HUANG Hui,ZHAO Li-chao,YOU Man-jie. Study on nonenzymatic browning of litchi juice and its inhibition methods[J]. Food Science and Technology, 2006, 31(9): 196-198 |
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| Authors: | HUANG Hui ZHAO Li-chao YOU Man-jie |
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| Abstract: | The article mensurated the browning index during the processes and reserve of litchi juice and studied the main factors of nonenzymatic browning of litchi juice. The results showed that the polyphenol, pH, metal ion(Fe3+Cu2+Sn2+), wrapper and reserve temperature were the factors influenced the process and reserve of nonenzymatic browning of litchi juice. |
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| Keywords: | litchi juice nonenzymatic browning inhibition |
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