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文章摘要
浓缩橙汁贮藏过程中非酶褐变的研究
Research on Non-Enzymatic Browning of Orange Juice Concentrate During Storage
  
DOI:10.3969/j.issn.1673-1689.2018.05.010
中文关键词: 浓缩橙汁  非酶褐变  相关性分析  通径分析  原因
英文关键词: orange juice concentrate,non-enzymatic browning,correlation analysis,path analysis,reason
基金项目:
作者单位
赵迪青 江南大学 食品学院江苏 无锡 214122 
张慜 江南大学 食品学院江苏 无锡 214122 
刘亚萍 广东嘉豪食品股份有限公司广东 中山 528400 
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中文摘要:
      研究了浓缩橙汁在不同贮藏条件下与非酶褐变有关的主要物质的变化及其与褐变的关系。通过相关性分析和通径分析,探求引起浓缩橙汁褐变的主要原因。实验表明,抗坏血酸的氧化降解,类胡萝卜素的降解,酚类物质的氧化缩合是引起褐变的主要因素,美拉德反应对褐变的影响较小。
英文摘要:
      The changes of main substances causing non-enzymatic browning of orange juice concentrate under various storage conditions and their relations with browning were studied.The main reasons of browning in orange juice concentrate were searched by correlation analysis and path analysis.The results showed that ascorbic acid degradation,carotenoids degradationand multi-hydroxybenzene oxidative condensation were the major factors leading to browning ,the effect of Maillard reaction on browning was slight.
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