现代食品科技2017，Vol.33Issue(12)：145-154,10.DOI:10.13982/j.mfst.1673-9078.2017.12.023
贮藏过程中溶解氧对荔枝汁非酶褐变的影响
Effects of Dissolved Oxygen on Non-Enzymatic Browning of Litchi Juice during the Storage
摘要
Abstract
The non-enzymatic browning of litchi juice during storage was investigated under the storage conditions of different initial dissolved oxygen concentrations (DOC) and headspace oxygen.The effects of DOC ion non-enzymatic browning of litchi juice was analyzed by PLSR.Results showed that the changes of L-AA of litchi juice were dominated by aerobic degradation in low and medium DOC with the rapid decrease of DOC during the storage of 0～3d.The DOC decreased slowly and tended to be stable during the storage of 3 d～17 w,and the changes of L-AA were both dominated by aerobic degradation and anaerobic degradation,and mainly by anaerobic degradation.The L-AA of litchi juice in high DOC continued aerobic degradation and almost completely degraded in 4 w with the rapid decrease of DOC and headspace oxygen concentration during the pre-storage.The sucrose of litchi juice degraded constantly under the condition of three DOC whereas the content of fructose and glucose exhibited a trend of rapid increase and then decrease.The 5-HMF and BI increased constantly with the increase of DOC.Epicatechin degraded continuously whereas the content of rutin was relatively stable.The non-enzymatic browning of litchi juice was dominated by L-AA degradation and oxidative polymerization of phenolics with Maillard reaction supplemented in different DOC.关键词
荔枝汁/贮藏/溶解氧/非酶褐变/偏最小二乘法回归Key words
litchi juice/storage/dissolved oxygen/non-enzymatic browning/partial least squares regression (PLSR)引用本文复制引用
吴敏,胡卓炎..贮藏过程中溶解氧对荔枝汁非酶褐变的影响[J].现代食品科技,2017,33(12):145-154,10.基金项目
国家荔枝龙眼产业技术体系项目(CARS-33) （CARS-33）
广西高等学校科学研究项目(KY2015YB007) （KY2015YB007）
广西清洁化制浆造纸与污染控制重点实验室主任基金项目(ZR201708) （ZR201708）
广东省扬帆计划创新团队项目(2014YT02H013) （2014YT02H013）
