Study on non-enzymatic browning mechanism of Chinese jujube concentrate using model systems
-
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。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.
-
期刊类型引用(5)
1. 张凤丽，彭培植，李静茹，黄文琪，赵立娜. 菌草灵芝醇提物的体外抗氧化和免疫活性. 福建农林大学学报(自然科学版). 2023(01): 76-82 . 
百度学术
2. 胡浪，施巍巍，周亚杰，王颖，冯鹏，郭原. 灵芝子实体醇提物抗缺血性脑卒中研究. 特产研究. 2023(01): 1-5+13 . 百度学术
3. 林香，任天宇，周梅兰，高瑞丽，邹雄，刘忠群，肖晔，谢曦，王蓉，宋彦廷，胡文婷. 长茎葡萄蕨藻水提物体外抗氧化活性和对人肝细胞L02氧化损伤的保护作用. 现代食品科技. 2023(08): 1-9 . 百度学术
4. 陈天赐 ，武少兰 ，杨国辉 ，江丹霞 ，江玉姬 ，陈炳智 . 无柄灵芝醇提物对小鼠睡眠及肠道菌群的影响. 生物技术通报. 2022(08): 225-232 . 百度学术
5. 徐树来，徐瑶，尤婷婷，刘志彬，祝嗣臣. 超高压辅助提取灵芝三萜的工艺优化及抗氧化活性评价. 食品工业科技. 2022(20): 274-280 . 本站查看
其他类型引用(1)
计量
- 文章访问数: 178
- HTML全文浏览量: 27
- PDF下载量: 226
- 被引次数: 6
下载:
