利用模拟体系研究大枣浓缩汁的非酶褐变机制

韩希凤; 李书启

doi:10.13386/j.issn1002-0306.2015.07.013

利用模拟体系研究大枣浓缩汁的非酶褐变机制

天津天狮学院

基金项目:

校级项目大枣浓缩液非酶褐变机制及影响因素的研究的阶段性研究成果(课题编号K13003)；

详细信息

作者简介:
韩希凤(1978-),女,硕士,讲师,研究方向:农产品加工与贮藏。;

中图分类号: TS255.44
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出版历程
- 收稿日期: 2014-05-28

Study on non-enzymatic browning mechanism of Chinese jujube concentrate using model systems

Tianjin Tianshi College

摘要

摘要: 以大枣浓缩汁中葡萄糖、酚类化合物和抗坏血酸为变量建立模拟体系,通过研究模拟体系的褐变指数（A420）和5-HMF含量（A284）的变化,并对模拟体系和5-HMF标准品全波长扫描的谱图进行比较分析,确定酚类物质、抗坏血酸、葡萄糖对大枣浓缩汁非酶褐变的影响。结果表明:随着加热时间延长,模拟体系的褐变指数（A420）和A284逐渐增大,且与模拟体系中抗坏血酸和酚类化合物的含量呈显著正相关（p<0.05）,但葡萄糖发生美拉德反应的活性较小;大枣浓缩汁非酶褐变机制主要与美拉德反应和抗坏血酸氧化分解有关。
- 模拟体系 /
- 大枣浓缩汁 /
- 非酶褐变机制 /
- 抗坏血酸
Abstract: Non-enzymatic browning mechanism of Chinese jujube concentrate was studied by model syetems containing glucose,phenols,ascorbic acid at different concentrations. Changes of browning index( A420) and5-HMF( A284) were studied and full-wavelength scanning map of model systems and 5-HMF standard were comparatively analyzed to determine the influence of glucose,phenols and ascorbic acid to Chinese jujube concentrate non-enzymatic browning.The results indicated that browning index( A420) and A284 increased as the time of heating prolonged,which were positively correlated with the contents of ascorbic acid and phenols( p <0.05),while the Maillard reaction activity of glucose was low. Non-enzymatic browning mechanism of Chinese jujube concentrate may possibly relate to Maillard reaction and oxidation of ascorbic acid.
- model systems /
- Chinese jujube concentrate /
- non-enzymatic browning mechanism /
- ascorbic acid