| 苦瓜汁、杏汁复合饮料在储藏过程中非酶褐变的研究 |
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| 引用本文： | 赵桂玲,徐怀德.苦瓜汁、杏汁复合饮料在储藏过程中非酶褐变的研究[J].山西师范大学学报,2008,22(4). |
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| 作者姓名： | 赵桂玲 徐怀德 |
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| 作者单位： | 山西师范大学外国语学院，西北农林科技大学食品科学与工程学院 |
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| 基金项目： | 西北农林科技大学科技创新基金
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| 摘 要： | 本文测定了苦瓜、杏复合汁饮料在储藏过程中引起非酶褐变化合物含量的变化.结果表明:还原糖与氨基化合物发生的Maillard反应是造成复合汁饮料储藏期间非酶褐变的主要原因.
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| 关 键 词： | 复合汁饮料 非酶褐变 Maillard反应 |
Research on nonenzymatic browning of balsam pea-apricot compound Juice during storage |
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| Zhao Gui-ling,Xu Huai-de.Research on nonenzymatic browning of balsam pea-apricot compound Juice during storage[J].Journal of Shanxi Teachers University,2008,22(4). |
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| Authors: | Zhao Gui-ling Xu Huai-de |
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| Institution: | Zhao Gui-ling1,Xu Huai-de2 |
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| Abstract: | In the paper we analysis the change of content of nonenzymatic browning cause of balsam pear-apricot compound juice during storage.The results showed that the Maillard Reaction between amide and reducing sugar was the main nonenzymatic browning cause of compound juice during storage. |
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| Keywords: | compound juice nonenzymatic browning Maillard Reaction |
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