摘要
研究板栗非酶促褐变产物类黑精提取和测定的方法。采用对板栗果仁先微波灭酶,后砂炒的加工方法,保证板栗发生非酶促褐变;通过乙醇浓度、提取时间、料液比、提取温度等单因素试验及正交试验,对板栗非酶促褐变产物类黑精进行溶剂浸提和含量测定,并确定类黑精的最佳提取工艺参数。结果表明:提取板栗非酶促褐变产物类黑精的最佳工艺参数为乙醇浓度60%,提取时间5h,料液比1∶12.5,提取温度60℃,在该处理方法下板栗中非酶促褐变产物类黑精提取量为1.41mmol/L。
A method of extraction and determination of melanoidins in non-enzymatic browning products of Castanea Mollissina were related.Samples were first extracted by alcohol solution and then determinated by the colorimetric method.The optimium extracting parameters of melanoidins were as follows:the concentration of ethanol was 60%,the extracting time was 5h,the ratio of solid and liquid was 1:12.5,extracting temperature was 60℃.The content of melanoidins generated in non-enzymatic browning products of Castanea Mollissina was 1.41mmol/L.
出处
《北京农学院学报》
2015年第3期112-115,共4页
Journal of Beijing University of Agriculture
基金
农产品有害微生物与农药残留检测项目资助(PXM2012-014207-000011)
北京市重点建设学科-农产品加工及贮藏工程资助项目(PXM2009-014207-078172)
关键词
板栗
非酶促褐变
产物
类黑精
Castanea Mollissina
non-enzymatic browning
products
melanoidins
