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.
引文
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