现代食品科技2017，Vol.33Issue(6)：166-172,7.DOI:10.13982/j.mfst.1673-9078.2017.6.024
龙眼干贮藏过程的褐变研究
Study on the Browning of Dried Longan Flesh during Storage
摘要
Abstract
The browning processes of dried longan flesh stored for 30 d under different packaging conditions (vacuum and light-shielding)and at different temperatures (4 ℃,25 ℃,and 37 ℃) were investigated in this study.Through analysis of the color changes during the storage period,the influence of these different factors on the storage performance of dried longan flesh was explored.The path analysis method was adopted to identify the main cause of browning during storage process,and the results showed that the factor with the most significant influence on color change was the storage temperature,followed by air and light.A higher storage temperature led to faster browning of dried longan flesh,and the presence of air and light could accelerate the color change to various degrees.The browning process of dried longan flesh during storage followed zero-order kinetics,which described the color change quantitatively.Analysis of the changes in content of vitamin C (Vc),total phenol,and 5-hydroxymethylfurfural (5-HMF) indicated that the main factors leading to the color change of dried longan flesh were the degradation of ascorbic acid and Maillard reaction.关键词
龙眼干/贮藏/褐变Key words
dried longan flesh/storage/browning引用本文复制引用
贺心妍,滕建文,韦保耀,黄丽,夏宁..龙眼干贮藏过程的褐变研究[J].现代食品科技,2017,33(6):166-172,7.基金项目
广西自然科学基金项目(2016GXNSFAA380288) （2016GXNSFAA380288）
