摘要
为了解野木瓜果汁在贮藏中非酶褐变的机制,分别在常温光照和常温遮光2种贮藏条件下测量野木瓜果汁的褐变度及果汁中多酚、还原糖、氨基酸和抗坏血酸含量变化,并以通径分析其关系。结果表明,影响野木瓜果汁非酶褐变的首要因素是多酚和抗坏血酸的交互作用,其次是多酚,再次是氨基酸。遮光和不遮光条件下,各因素对野木瓜果汁非酶褐变影响的重要程度次序不变,说明光照只是影响各因素的作用强度,并不会对各因素的作用程度产生影响。
The mechanism of non-enzymatic browning of Stauntonia Chinensis juice during storage on dark condition and light condition was investigated in this study by means of path analysis. It was found that the main factor of the Stauntonia Chinensis juice’s non-enzymatic browning was the interaction of the polyphenol and ascorbic acid, followed by the polyphenol and amino acid. It was also found that the order of importance of each factor to the Stauntonia Chinensis juice’s non-enzymatic browning was seem on dark condition and light condition. It showed that illumination is only effect the intensity of factors to the non-enzymatic browning.
作者
崔霖芸
陈哲洪
谢娟
梁建义
CUI Lin-yun;CHEN Zhe-hong;XIE Juan;LIANG Jian-yi(Basic Department of Zunyi Medical and Pharmaceutical College, Zunyi 56300)
出处
《食品科技》
CAS
北大核心
2017年第12期99-102,共4页
Food Science and Technology
基金
贵州省科技计划项目(黔科合LH字[2016]7417号)
合肥市科技局项目(遵市科合社字[2013]19号)
关键词
野木瓜果汁
非酶褐变
原因
通径分析
Stauntonia Chinensis juice
non-enzymatic browning
factors
path analysis
