摘要
本实验研究了浓缩砀山酥梨汁贮存中,因非酶促褐变所至总氨基酸和各氨基酸含量的变化。浓缩砀山酥梨汁在5、37和50℃贮存100d,总氨基酸的量分别减少0%、31%和70%,总氨基酸的减少呈指数变化。酥梨汁氨基酸的主要成分为天冬氨酸,37℃和50℃贮存100d时,天冬氨酸含量的减少占总氨基酸减少的67%和73%,脯氨酸的浓度上升。酥梨汁贮存中氨基酸的含量变化与褐变指数(A440)和5-羟甲基糠醛浓度显著相关,pH保持不变,可滴定酸增加。
Toatl amino acid content （AA） and each single amino acid concentration were evaluated for non-enzymatic browning during storage of Dangshan pear juice concentrate. The decrease of total AA content was 0%, 31% and 70% respectively after 100 days of storage at 5℃, 37℃ and 50℃, and the decrease reaction kinitic model was exponential type. Aspaxtic acid is the main constituent of total AA. After 100 days of storage at 37℃ and 50 ℃, aspaxtic acid loss is about 67% and 73% of the total AA loss, but the concentration of proline increases. Toatl amino acid content is significantly correlated with browning index （A440） and 5-hydroxymethyl furfura（5-HMF）, with titratable acidity increasing and pH no change.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期116-119,共4页
Food Science
基金
安徽省“十五”二期重点攻关项目(040130443)
关键词
浓缩砀山酥梨清汁
非酶促褐变
氨基酸
Dangshan pear juice concentrate
non-enzymatic browning
amino acid
