菠萝浓缩汁在储藏过程中美拉德褐变及其反应动力学研究

被引：11

作者：

李欣

滕建文

韦保耀

余小影

机构：

[1] 广西大学轻工与食品工程学院

来源：

食品科技 | 2007年 / 09期

关键词：

菠萝浓缩汁; 5-羟甲基糠醛; Maillard反应; 动力学模型;

D O I：

10.13684/j.cnki.spkj.2007.09.054

中图分类号：

TS255.4 [水果加工食品];

学科分类号：

083203 ;

摘要：

研究了两种不同加工工艺生产的菠萝浓缩汁(菠萝果肉浓缩汁和菠萝全果浓缩汁)在储藏过程中的美拉德褐变及其反应动力学,并进一步探讨了美拉德反应对菠萝浓缩汁非酶褐变的影响。结果表明,菠萝浓缩汁在储藏期间,美拉德褐变遵循一级反应动力学;菠萝果肉浓缩汁和菠萝全果浓缩汁在储藏期间美拉德褐变的活化能分别为36.19kJ/mol和29.54kJ/mol。HMF积累对果汁非酶褐变的影响主要作用在储藏后期。

引用

页码：178 / 181

页数：4

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