摘要
研究了枣汁在储藏期间与非酶褐变有关的主要物质的变化规律及其与褐变的关系。结果表明,随着储藏温度的升高和时间的延长,枣汁的褐变度和5-HMF含量逐渐增加,总糖、还原糖、抗坏血酸、总酚等化学成分逐渐减少;枣汁色值的变化与其成分的变化相一致;美拉德反应(Maillard)与Vc的氧化分解反应是储藏过程中发生的主要非酶褐变反应。
The changes of main materials of non-enzymatic browning in jujube juice and its relations with browning during storage were discussed. The results showed that browning degrees of jujube juice and 5- HMF content gradually increased,total sugar, reducing sugar,ascorbic acid and other chemical constituents reduced with the storage temperature increased,time extended. The change of chromaticity of jujube juice was consistent with its constituents. The major non-enzymatic browning reactions were Maillard and Vc degradation during processing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期237-239,共3页
Science and Technology of Food Industry
基金
陕西省教育厅自然科学基金项目(07J182)
关键词
枣汁
储藏
非酶褐变
色值
jujube juice
storage
non-enzymatic browning
chromaticity
