摘要
以橙汁中糖、氨基酸、抗坏血酸、柠檬酸为变量构建不同的非酶褐变模拟体系,通过研究体系贮藏期间3-羟基-2-吡喃酮(3-hydroxy-2-pyrone,3OH2P)、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、糠醛(furfural,2-F)3种褐变产物的变化,确定褐变产物的可能来源;通过分析比较褐变度(A420 nm)、褐变指数(browning index,BI)、总色差值(ΔE)3种非酶褐变评价标准的相关性,确定不同评价标准是否有一致性。结果表明:果糖降解是生成5-HMF的主要途径,3OH2P来源于抗坏血酸的降解,糖能促进2-F的生成;在含糖的模拟体系中,A420 nm、BI、ΔE相互之间均呈显著正相关(P<0.05),这3种评价标准具有一致性;然而在不含糖的体系中,A420 nm与BI、ΔE均无显著相关性(P>0.05),这3种评价标准存在差异性。
A model solution of orange juice containing sugars,amino acids,ascorbic acid and citric acid was prepared.The formation of non-enzymatic browning reaction products including 3-hydroxy-2-pyrone（3OH2P）,5-hydroxymethylfurfural（5-HMF） and furfural（2-F） was examined during storage,and meanwhile the correlation analysis of browning evaluation criteria including absorbance value at 420 nm（A_（420nm））,browning index（BI） and total color difference（ΔE） were also measured.The results indicated that 5-HMF and 3OH2 P mainly derived from fructose and ascorbic acid,respectively,while the formation of 2-F was stimulated by sugars.Significant positive correlations（P〈0.05） were found among A420nm BI and△E in system containing sugars,but no significant relationship（P〉0.05） was found in system lacking sugars.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第22期117-121,共5页
Food Science
基金
国家现代农业(柑橘)产业技术体系建设专项(CARS-27-05B)
中央高校基本科研业务费专项(XDJK2015B004)
关键词
模拟体系
橙汁
非酶褐变
评价标准
相关性
model system
orange juice
non-enzymatic browning
evaluation criteria
correlation analysis
