摘要
褐变存在于果蔬汁加工和贮藏的整个过程,其中酚类物质引起的非酶褐变尤为重要。在此过程中,酚类物质被氧化后进一步反应聚合形成大分子的棕色物质,从而引起颜色的改变。本文依次介绍了多酚的分类、多酚的非酶氧化以及影响该非酶褐变的主要因素,以期为解决多酚氧化引起的非酶褐变难题提供有效的理论依据。这对提升果蔬汁的品质、延长产品货架期具有重要的现实意义。
Browning occurs throughout the whole processing and storage of fruit and vegetable juices, among which nonenzymatic browning caused by phenols being particularly important. In this process, phenols are oxidized and further polymerized to form macromolecular brown compounds, which cause color changes. This article introduces the classification of polyphenols, the non-enzymatic oxidation of polyphenols and the main factors affecting the non-enzymatic browning in order to provide an effective theoretical basis for solving the problem of non-enzymatic browning caused by polyphenol oxidation. This has important practical significance for improving the quality of fruit and vegetable juices and extending the shelf life of products.
作者
杨子涵
陈丹丹
季俊夫
陈芳
廖小军
吴继红
马玲君
胡小松
YANG Zihan;CHEN Dandan;JI Junfu;CHEN Fang;LIAO Xiaojun;WU Jihong;MA Lingjun;HU Xiaosong(College of Food Science and Nutritional Engineering,China Agricultural University,National Processing Engineering Research Center of Fruit and Vegetable Processing,Beijing 100089,China)
出处
《食品工业科技》
CAS
北大核心
2021年第24期367-375,共9页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金项目:非酶褐变中“绿原醌介导氧化”的儿茶醌形成机制(32001716)。
关键词
酚
非酶褐变
氧化机理
影响因素
phenols
non-enzymatic browning
oxidation mechanism
influencing factors
