摘要
以刺梨全果汁作为研究对象,褐变指数BI值作为检验指标,采用通径系数分析方法,检测其在储藏过程中引起非酶褐变的还原糖、氨基态氮、抗坏血酸和总酚等化学组分的变化,解析刺梨果汁在储藏过程中非酶褐变的主要原因。结果表明,在不同储藏条件下,刺梨果汁中氨基态氮、抗坏血酸、总酚和还原糖等成分变化与褐变指数BI值的变化密切相关。刺梨果汁中氨基态氮和抗坏血酸的含量是导致刺梨果汁在储藏过程中非酶褐变的最重要因素,直接影响果汁的品质。
Mechanism of non-enzymatic browning of Roxburgh rose juice during storage was investigated in this study by means of path coefficient analysis. It was found experimentally that the change of the number of BI is closely related to the change of amino nitrogen, ascorbic acid, total phenols, and reducing sugar in Roxburgh rose juice during storage at different temperature. Roxburgh rose juice amino nitrogen and ascorbic acid affect juice quality, amino nitrogen and ascorbic acid are the most important factors leading Roxburgh rose juice non-enzymatic browning in the storage process.
出处
《食品科技》
CAS
北大核心
2014年第10期69-73,共5页
Food Science and Technology
基金
贵州省重大科技专项(黔科重大合字[2013]6006)
关键词
刺梨果汁
非酶褐变
因素
通径分析
Roxburgh rose juice
non-enzymatic browning
factors
path analysis
