摘要
本文研究了烟熏处理对青梅非酶褐变的影响,以新鲜青梅为研究对象,分析了青梅在烟熏过程中褐变指数、色泽、还原糖、总糖、氨基酸以及5-羟甲基糠醛(5-HMF)的变化情况。结果表明,随着烟熏时间的延长,褐变度、色差值和5-HMF的含量逐渐增加,还原糖、总糖和氨基酸含量逐渐减少。
Non-enzymatic browning in Prunus mume due to smoking process was investigated. Browning index, colorimetric parameters, content in reducing sugar, total sugar, amino acids and hydroxymethylfurfural （5-HMF） were measured to estimate the extent of nonenzymatic browning in the smoking process. The results showed that browning index, color difference and 5-HMF content gradually increased with the smoking time, while the content of reducing sugar, total sugar and amino acids decreased.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第1期23-26,共4页
Modern Food Science and Technology
基金
粤港关键领域重点突破项目(2009A020700001)
关键词
青梅
乌梅
烟熏
非酶褐变
Prunus mume
Fructus mume
smoking process
non-enzymatic browning
