摘要
果蔬贮藏、加工过程中的褐变包括酶促褐变和非酶褐变(Maillard反应、焦糖化反应、抗坏血酸氧化变色和多酚类氧化缩合)。发生酶促褐变必须具备酚类物质、酚酶和氧3个条件,影响因素有pH、温度和O2等。非酶褐变的影响因素因褐变类型的不同而存在差异。
Browning in the processing and storage of fruits and vegetables involves enzymatic browning and nonenzymatic browning （Maillard reaction, caramel reaction, oxidation of ascorbic acid and oxidation of polyphenols）.Enzymatic browning must be provided with polyphenols, polyphenol oxidase and oxygen. The influence factors in enzymatic browning are pH, temperature, oxygen etc, whereas in non-enzymatic browning the factors depend on the different browning types.
出处
《食品与药品》
CAS
2006年第10A期32-36,共5页
Food and Drug
关键词
果蔬
酶促褐变
非酶褐变
fruits and vegetables
enzymatic browning
non-enzymatic browning
