| 利用模拟体系研究水蜜桃汁的非酶褐变 |
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| 引用本文： | 曹少谦,陈伟.利用模拟体系研究水蜜桃汁的非酶褐变[J].浙江万里学院学报,2011,24(2):73-77. |
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| 作者姓名： | 曹少谦 陈伟 |
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| 作者单位： | 浙江万里学院,浙江,宁波,315100 |
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| 摘 要： | 文章在建立含有不同浓度果糖、酚类物质、Fe2+的水蜜桃果汁模拟体系的基础上,对水蜜桃果汁的非酶褐变机制进行研究。结果表明,模拟体系的褐变度(A420)随着果糖浓度和酚类物质的浓度的增加而增加,且符合零级反应动力学模型,而Fe2+对A420变化的促进作用较弱;模拟体系中5-HMF含量的变化符合一级反应动力学模型,且不受酚类物质和Fe2+的影响,主要由体系中果糖的含量决定。
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| 关 键 词： | 桃汁 模拟体系 非酶褐变 5-HMF |
Study of Non-enzymatic Browning of Peach Juice Using Model Systems |
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| CAO Shao-qian,CHEN Wei.Study of Non-enzymatic Browning of Peach Juice Using Model Systems[J].Journal of Zhejiang Wanli University,2011,24(2):73-77. |
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| Authors: | CAO Shao-qian CHEN Wei |
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| Institution: | CAO Shao-qian,CHEN Wei(Zhejiang Wanli University,Ningbo Zhejiang 315100) |
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| Abstract: | Non-enzymatic browning of peach juice was studied in model systems containing fructose,phenols and Fe2+ at different concentrations.The results showed that browning index(A420) increased with the increasing concentrations of either fructose or phenols,while the promoting effect of Fe2+ on A420 was not significant.The A420 followed the zero order reaction kinetics.Moreover,the formation of 5-HMF depended on the concentrations of fructose rather than phenols and Fe2+,and it followed the first order reaction k... |
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| Keywords: | 5-HMF |
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