枸杞汁热处理过程中非酶褐变的研究

Non-enzymatic browning of Lycium Barbarum juice during thermal treatments

枸杞在制汁过程中常发生非酶褐变,生成的黑褐色物质影响果汁的外观、颜色,降低果汁的品质。通过研究枸杞汁制汁过程中,随着加热温度的升高和加热时间的延长,枸杞汁的褐变度(BD)与其中化学成分(5-羟甲基糠醛、抗坏血酸、糖、总酚)含量的变化,根据其变化与反应动力学模型进行比对,并进行相关性分析。得到结论,枸杞汁在热加工加过程中,糖含量和总酚含量与BD相关性不显著,5-HMF含量与BD的关系为显著正相关,抗坏血酸含量与BD的关系为显著负相关。

Non-enzymatic browning is a chemical reaction occurring in the juice during processing and storage often, dark brown material impact generated juice appearance, color, reduce the nutritional value of fruit juice, fruit juice has become poor quality and shorten the shelf life of the main reasons. Through the study of wolfberry juice process, with the heating temperature and time increased and prolonged wolfberry juice browning system with which the chemical composition, （5-hydroxymethyl furfural, ascorbic acid, glucose, total phenols） of content changes according to the changes, and the kinetic model for comparison and correlation analysis. Conclusion, in the course of wolfberry thermal processing plus sugar content and total phenol content correlated with the degree of browning was not significant relationship, 5-HMF generation amount and degree of browning as a significant positive correlation relationship with BD and ascorbic acid content was significantly negative related.