影响芦荟制品非酶褐变的因素及其控制方法

Study on Noenzymatic Browning of Aloe Products and Its Inhibition Methods

利用分光光度法测定芦荟制品加工和贮存过程中褐变指数的变化 ,结果表明 ,影响芦荟制品非酶褐变的主要因素有 :多酚类物质的质量浓度、pH、环境温度、Mg2 +、Fe3+、Cu2 +等金属离子以及包装材料的质量 ;控制这些因素可有效抑制芦荟制品的非酶褐变 .

There are three kinds of chemical reaction in the noenzymatic browning of Aloe products: Maillard reaction, ascorbic acid oxidation, and polyphenol oxidation and condensation. The browning index during the processes and reserve of aloe product were determined by spectrometer. The results showed that the quantity of polyphenol, pH, environment temperature, metal ion (Mg 2+ ,Fe 3+ ,Cu 2+ ) and the quality of wrapper were the important factors influenced the process of noenzymatic browning. The efficiency control of these factors could be taken in inhibiting noenzymatic browning of Aloe products.