南酸枣糕贮藏过程中非酶褐变的研究
详细信息Research on non-enzymatic browning reaction of Choerospondias axillaris fruit cake during storage
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摘要: 为了解决南酸枣糕贮藏过程中的非酶褐变问题,以南酸枣糕为研究对象,对其在7周贮藏期间内,不同温度下褐变指数及影响褐变的主要物质的含量变化进行研究。结果表明,褐变指数和5-羟甲基糠醛的含量变化与温度和贮藏时间呈正相关,还原性抗坏血酸、总酚的含量变化与温度和贮藏时间呈负相关。低温贮藏条件下,还原型抗坏血酸氧化反应是南酸枣糕贮藏过程中主要的褐变反应,当温度升高至30℃,美拉德反应是酸枣糕贮藏过程中导致褐变的主要因素。
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关键词:
- 南酸枣糕; /
- 非酶褐变; /
- 贮藏; /
- 5-羟甲基糠醛含量;
Abstract: In order to resolve non-enzymatic browning problem during storage , Choerospondias axillaris fruit cakes were used to research. The fruit cakes were kept at various temperatures during 7 weeks. The changes of browning index and principal browning compounds content were investigated. The results showed as follows:the browning index and 5-hydroxymethylfurfural content kept positive correlation with temperature and storage period. Reducing ascorbic acid and total poly -phenol content was negatively associated with temperature and storage period. Under the conditions of low temperature, the reducing ascorbic acid oxidation was the major browning reaction. When system temperature rose to 30℃, Maillard reaction was the chief factor which causing browning. -
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