糖汁美拉德反应后果消除及抑制的研究

Study on Eliminating and Inhibiting the Effect of Maillard Reaction in Sugar Juice

本文通过试验添加不同抑制剂研究了美拉德反应褐变抑制的规律。研究表明，在一定条件下抑制剂（包括还原剂、氧化剂、吸附剂）能有效抑制美拉德反应，降低色值。通过紫外分光光度计研究了吸收光谱和吸光度的变化。并通过对试验数据的计算，得出了抑制剂加入量和脱色率的关系曲线。

In this paper, the law of inhibiting browning stain of Maillard reaction were studied by experiments of adding different browning inhibitors. It is found that browning inhibitors (including the reducing agent, oxidizing agent and active carbon) can effectively retard the Maillard reaction and decrease the color value under certain conditions, and the changes of absorption spectrum and absorbance were also presented by using UV spectrometer. Moreover, plot of the decolorisation rate versus dosage of inhibitor was drawn on the basis of the experimental data.