福建农业学报2017，Vol.32Issue(7)：756-761,6.DOI:10.19303/j.issn.1008-0384.2017.07.013
毛酸浆发酵过程中非酶褐变影响因素研究
Factors Affecting Non-enzymatic Browning of Fermented Physalis pubescens L.Juice
摘要
Abstract
Key elements involving in the non-enzymatic browning of fruit juice of Physalis pubescens L.during fermentation were analyzed to understand the underlying mechanism.A symbiotic fermentation on the juice using yeast and lactic acid bacteria simultaneously at 25℃ or 37℃ was conducted.Color changes,△E,along with the contents of vitamin C,total phenols,5-hydroxymethylfurfural (5-HMF),reducing sugar,and amino acid nitrogen of the juice during the entire process at various temperatures were monitored for a path coefficient analysis.The results indicated that 5-HMF had the strongest effect on △E,and that its interaction with the amino acids was the main cause of the non-enzymatic browning at 25℃.At 37℃,the interaction between 5-HMF and reducing sugars appeared to be the prime source for the browning of the juice.It was,thus,concluded that 5-HMF,reducing sugars and amino acids were among the key elements that led to the color change of the fruit juice during fermentation.关键词
毛酸浆/发酵/非酶褐变/色差值/通径分析Key words
Physalis pubescens L./fermentation/non-enzymatic browning/△E/path coefficient analysis分类
轻工纺织引用本文复制引用
王赢,朱丹,牛广财,李世燕,魏文毅..毛酸浆发酵过程中非酶褐变影响因素研究[J].福建农业学报,2017,32(7):756-761,6.基金项目
黑龙江八一农垦大学出国留学基金项目(BYND2014-Q5) （BYND2014-Q5）
黑龙江八一农垦大学研究生创新科研项目(YJSCX2015-Y49) （YJSCX2015-Y49）
