亚硫酸盐抑制糖汁美拉德反应的研究

Study on inhibiting maillard reaction in sugar juice by sulphite

本文通过试验添加不同亚硫酸盐研究了美拉德褐变抑制的规律。研究表明 ,在一定条件下亚硫酸盐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。通过紫外分光光度计研究了吸收光谱和吸光度的变化。

In this paper, the law of inhibiting browning stain of Maillard reaction were studied by experiments of adding sulphite. It is found that sulphite can effectively retard the Maillard reaction and decrease the color value under the certain parameter conditions, and the changes of absorption spectra and absorbance were also preseated by using UV spectrummeter. Moreover, plots of the decoloration rate versus inhibitor adding quantity were draw on the basis of the experimental data. The changes of absorption spectra and absorbance were also presented by using UV spectrummeter. Possible mechanisms of inhibiting browning reaction were described.