【作者】 罗树灿； 李远志； 张翠丽；

【Author】 LUO Shu-can;LI Yuan-zhi;ZHANG Cui-li;College of Food Science,South China Agricultural University;

【机构】 华南农业大学食品学院；

【摘要】 本实验主要研究了以黄皮果脯在不同贮藏条件下总糖、还原糖、游离氨基酸、5-HMF(5-hydroxymethyl furfur aldehyde,5-羟甲基糠醛)、褐变指数、色差的变化。通过对黄皮果脯贮藏期成分变化研究得出:黄皮果脯的总糖含量、色差值、游离氨基酸随着贮藏时间的延长而下降;褐变指数、HMF及还原糖的含量随着贮藏时间的延长而上升;黄皮果脯在贮藏过程中色泽劣变的程度与贮藏时间和贮藏温度正相关。分析影响黄皮果脯褐变的原因,发现采用低温和避光贮藏可有效降低果脯褐变程度。更多还原

【Abstract】 This paper studied on productive technology of preserved Clausena lansium,taking clausena lansium as raw materials,and discussed the main factors(total sugar,reducing sugar,free amino acids,5-hydroxymethyl furfural,browning,brightness) of chemical composition changes during storage under different conditions in order to optimize the processing conditions.Results indicated that the total sugar was decreased as the extension of storage time;the browning,brightness and reducing sugar were increased as the extension of storage time;the degree of browning kept positive correlation with storage time and temperature.As the storage temperature and time extension,the browning degree was more and more serious.That the low temperature and avoid light storage can effectively reduce browning degree of preserved Clausena lansium.更多还原