摘要
5-羟甲基糠醛是美拉德反应的重要中间产物,可以转化为类黑精,引起非酶褐变。本研究分析了灭菌条件和添加抑制剂A和B对低乳糖奶中5-HMF含量的影响,以及低乳糖奶中5-HMF含量与其色差(ΔL,Δa和Δb)的关系。结果表明,控制灭菌条件及添加抑制剂均能有效抑制低乳糖奶中5-HMF的产生。低乳糖奶的亮度值ΔL随5-HMF含量升高而降低,红度值Δa和黄度值Δb均随5-HMF含量升高而升高。
Hydroxymethylfurfural(5-HMF)is an intermediary compounds in th e formation of melanoidins in Maillard reaction, which can lead to non-enzymati c browning. In the paper, the effect of sterilization temperature/time and the a ddition of inhibitors A and B on the concentration of 5-HMF in low-lactose mil k are investigated. Furthermore, the relationship between the concentration of 5-HMF and color, which is described by 腖*、腶*and 腷*, is also analyzed. Results indicated that inhibitors could also reduce the concentration of 5-HMF in low-lactose milk, in addition to control sterilization temperature/time. And the color of low-lactose milk is browner when the concentration of 5-HMF is h igher.
出处
《中国乳品工业》
CAS
北大核心
2004年第6期20-23,共4页
China Dairy Industry
关键词
低乳糖奶
褐变
抑制技术
5-羟甲基糠醛
色差
low-lactose milk,browning-inhibition
HPLC
5-Hydroxymethylfurf ural(5-HMF)
color (腖*,腶*and 腷*)
