摘要
为更好控制香蕉全果原汁的贮藏褐变现象,探讨香蕉全果原汁在贮藏期间的褐变规律。香蕉全果原汁褐变指数随贮藏温度提高及贮藏时间延长而增大。香蕉全果原汁的非酶褐变符合零级动力学模型,褐变反应活化能为75.752kJ/mol,比果肉原汁活化能低,显示香蕉全果原汁比果肉原汁更易发生非酶褐变。贮藏期间果汁成分的变化及通径分析显示,20℃及35℃贮藏条件下,酚类物质是影响香蕉全果原汁贮藏期间非酶褐变最主要的因素。
The non-enzymatic browning of banana whole fruit juice （WBJ） during storage was studied. Browning index （BI） of WBJ increased with higher storage temperature and longer storage periods. The BI change of WBJ was fit to zero order kinetic models. The browning activation energy of WBJ was 75.752 kJ/mol, and was lower than that of banana juice （BJ）, which suggest that WBJ was easier to browning than BJ. The components of WBJ were determined and the correlation of each component and BI was analyzed with path analysis methods. It was concluded that phenol was the most important factor causing the nonenzymatic browning of WBJ stored at 20 ℃ and 35 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期411-415,共5页
Food Science
关键词
香蕉
全果实
原果汁
非酶褐变
通径分析
banana
whole fruit
original juice
non-enzymatic browning
path analysis
