不同干燥温度下刺梨果糕的非酶褐变通径分析
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摘要
以褐变指数(Browning index, BI)为检验指标,采用通径系数分析方法检测常规不同干燥温度条件下刺梨果糕非酶褐变的内源因子5-羟甲基糠醛(5-hydroxymethyl furfural,5-HMF)、还原性抗坏血酸(Vc)和总酚等组分的变化,解析其在干燥过程中非酶褐变的主要原因。结果表明,在50、60、70℃和80℃的干燥温度下,刺梨果糕中5-HMF的积累、总酚的自氧化、还原性抗坏血酸的氧化分解均导致褐变指数BI值增加,其中,5-HMF是刺梨果糕不同干燥温度条件下非酶褐变的最重要的内源因子,还原性抗坏血酸与5-HMF交互作用为50℃条件下影响褐变指数的次要因素,而60、70、80℃干燥条件下影响褐变指数的次要因素为总酚与5-HMF的交互作用。美拉德反应(Maillard reaction)是刺梨果糕不同干燥温度条件发生非酶褐变的主要原因。
Taking the browning index(BI) as the test index, the changes of the endogenous factor5-hydroxymethyl furfural(5-HMF), reductive ascorbic acid(Vc) and total phenol were detected by the method of path analysis under the conventional different drying temperatures. With such method, we could analyze the main reasons for the non-enzymatic browning of Rasa Roxburghii Tratt paste during the process of drying. The results showed that, under the drying conditions of 50, 60, 70, 80 ℃, the accumulation of 5-HMF, the autoxidation of total phenol and the oxidation decomposition of reductive ascorbic acid increased the BI value of browning index. And the 5-HMF was the most important endogenous factor for non-enzymatic browning of Rasa Roxburghii Tratt paste under different drying temperatures. The interaction between reductive ascorbic acid and 5-HMF is a secondary factor affecting browning index at 50 ℃, and the interaction between total phenol and 5-HMF is a secondary factor affecting browning index at 60, 70, 80 ℃ drying conditions. While the Maillard reaction is the main cause of non-enzymatic browning of Rasa Roxburghii Tratt paste under different drying temperature conditions.
Taking the browning index(BI) as the test index, the changes of the endogenous factor5-hydroxymethyl furfural(5-HMF), reductive ascorbic acid(Vc) and total phenol were detected by the method of path analysis under the conventional different drying temperatures. With such method, we could analyze the main reasons for the non-enzymatic browning of Rasa Roxburghii Tratt paste during the process of drying. The results showed that, under the drying conditions of 50, 60, 70, 80 ℃, the accumulation of 5-HMF, the autoxidation of total phenol and the oxidation decomposition of reductive ascorbic acid increased the BI value of browning index. And the 5-HMF was the most important endogenous factor for non-enzymatic browning of Rasa Roxburghii Tratt paste under different drying temperatures. The interaction between reductive ascorbic acid and 5-HMF is a secondary factor affecting browning index at 50 ℃, and the interaction between total phenol and 5-HMF is a secondary factor affecting browning index at 60, 70, 80 ℃ drying conditions. While the Maillard reaction is the main cause of non-enzymatic browning of Rasa Roxburghii Tratt paste under different drying temperature conditions.
引文
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[18]赵转地,张爱华,洪峰.刺梨及其产品的营养及保健药用价值研究进展[J].环境与职业医学,2007,24(1):82-84.
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[2]DAMASCENO L F,FERNANDES F A N,MAGAL-HAESM M A,et al.Non-enzymatic browning in clarified cashew apple juice during thermal treatment:kinetics and process control[J].Food Chemistry,2008,106:172-179.
[3]丁捷,刘书香,张雪军,等.鲜切马铃薯复合褐变抑制剂组合的筛选[J].食品科学,2011,32(6):288-292.
[4]朱丹,李世燕,任跃英,等.毛酸浆发酵过程中的非酶褐变原因解析[J].食品科学,2016,37(15):204-208.
[5]崔霖芸,陈哲洪,谢娟,等.野木瓜果汁非酶褐变析因研究[J].食品科技,2017,42(12):99-102.
[6]韩希凤,李书启.利用模拟体系研究大枣浓缩汁的非酶褐变机制[J].食品工业科技,2015,36(7):105-108,117.
[7]张剑,张杰,熊增星,等.小麦粉特性对刀削面品质的影响[J].中国粮油学报,2016,31(3):12-17.
[8]Ziderman I I,Gregorski K S,Lopez S V,et a1.Thermal interaction of ascorbic acid and sodium ascorbate with proteins in relation to non-enzymic browning and Maillard reactions of foods[J].Journal of agricultural and food chemistry,1989,37(6):1480-1486.
[9]Koca N,Burdurlu H S,Karadeniz F.Kinetics of nonenzymatic browning reation in citrus juice concentrates during storage[J].Turkish Journal of Agriculture and Forestry,2004,27(6):353-360.
[10]Jiang TJ,Zheng XL,Jianrong Li,et al.Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom(Agaricus bisporus)[J].Food Chemistry,2011,126(4):1693-1699.
[11]王璋,许时婴,等.食品化学(第3版)[M].北京:中国轻工业出版社.
[12]王岸娜,徐山宝,刘小彦,等.福林法测定猕猴桃多酚含量的研究[J].食品科学,2008,29(7):398-401.
[13]COHEN E,BIRK Y,MANNHEIM C H,et al.A rapid method to monitor quality of apple juice during thermal processing[J].Lebensmittel Wissenschaf and Technologies,1998,31(7-8):612-616.
[14]宋小园,朱仲元,刘艳伟,等.通径分析在SPSS逐步线性回归中的实现[J].干旱区研究,2016,33(01):108-113.
[15]徐亦秀.杨梅浊汁风味劣变和非酶褐变的形成及控制研究[D].无锡:江南大学,2013.
[16]陈坚生,杨幼慧,蹇华丽,等.荔枝酒贮藏过程中非酶褐变的因子解析[J].食品与发酵工业,2010,36(6):20-25.
[17]刘小玲,张文灿,姜元欣,等.香蕉全果原汁贮藏期间的非酶褐变分析[J].食品科学,2010,31(18):411-415.
[18]赵转地,张爱华,洪峰.刺梨及其产品的营养及保健药用价值研究进展[J].环境与职业医学,2007,24(1):82-84.
[19]WATERHOUSE A L,LAURIE V F.Oxidation of wine phenolics:a critical evaluation and hypotheses[J].American Journal of Enology and Viti culture,2006,57(3):306-313.
[20]李任强,江凤仪,方玲,等.维生素C与氨基酸褐变反应的研究[J].食品工业科技,2002,23(11):32-34.