橙汁非酶褐变机制及控制措施

Non-enzymatic Browning Mechanism of Orange Juice and Its Control

阐述了橙汁非酶褐变的机制——美拉德反应,焦糖化反应,抗坏血酸的氧化分解和多酚类化合物氧化缩合反应。通过对杀菌方式,贮藏方式,褐变剂抑制剂的添加及加工中吸附树脂使用的分析,重点综述了在橙汁加工储藏过程中控制非酶褐变的措施。

This paper described the mechanism of non-enzymatic browning of orange juice, including Maillard reaction, caramel reaction, ascorbic acid oxidative decomposition and polyphenols oxidative condensation. Through the analysis of the storage and sterilization methods, storage conditions, application of browning inhibitor and adsorption resin, the research mainly focused on non-enzymatic browning control measures during the processing and storage of orange juice.