摘要
文章在建立含有不同浓度果糖、酚类物质、Fe2+的水蜜桃果汁模拟体系的基础上,对水蜜桃果汁的非酶褐变机制进行研究。结果表明,模拟体系的褐变度(A420)随着果糖浓度和酚类物质的浓度的增加而增加,且符合零级反应动力学模型,而Fe2+对A420变化的促进作用较弱;模拟体系中5-HMF含量的变化符合一级反应动力学模型,且不受酚类物质和Fe2+的影响,主要由体系中果糖的含量决定。
Non-enzymatic browning of peach juice was studied in model systems containing fructose,phenols and Fe2＋ at different concentrations.The results showed that browning index（A420） increased with the increasing concentrations of either fructose or phenols,while the promoting effect of Fe2＋ on A420 was not significant.The A420 followed the zero order reaction kinetics.Moreover,the formation of 5-HMF depended on the concentrations of fructose rather than phenols and Fe2＋,and it followed the first order reaction kinetics.
出处
《浙江万里学院学报》
2011年第2期73-77,共5页
Journal of Zhejiang Wanli University
基金
浙江省教育厅科研项目(Y201017676)
关键词
桃汁
模拟体系
非酶褐变
5-HMF
peach juice
model system
non-enzymatic browning
5-HMF
