苹果汁褐变控制技术研究进展.docVIP

苹果汁褐变控制技术研究进展 梁亚男 叶发银 雷琳 赵国华 西南大学食品科学学院 重庆市特色食品工程技术研究中心 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 苹果加工业是全球水果加工业的重点, 其中苹果汁是苹果加工业最重要、产量最大的产品。苹果汁的色泽是其重要的质量指标, 是消费者判断其质量的重要依据。苹果汁的颜色质量主要决定于其在生产过程中的褐变情况。根据其褐变机理, 苹果汁的褐变主要包括酶促褐变与非酶褐变。由于苹果原料富含酚类化合物和活性较高的多酚氧化酶, 酶促褐变是其主要的褐变方式。因此, 控制苹果汁的褐变, 尤其是酶促褐变, 对保障其质量和消费者接受性具有重要意义。论文在查阅大量文献的基础上, 对苹果汁褐变机理 (酶促褐变与非酶褐变) 、褐变控制技术 (物理控制技术、褐变抑制剂的添加及其他控制技术) 进行了全面综述。同时对该领域存在的问题及今后的发展方向进行了阐述。 关键词： 苹果汁; 褐变; 控制; 技术; 作者简介：梁亚男, 硕士研究生, 研究方向:食品化学与营养。E-mail:1638797819@。 作者简介：赵国华, 博士, 教授, 研究方向:食品化学与营养。E-mail:zhaoguohua1971@163.com。 收稿日期：2017-05-12 基金：果蔬典型加工过程中品质功能劣变与保质减损及其调控机理 (2016YFD0400204-2) Advance in Browning Control Technology of Apple Juice LIANG Ya-nan YE Fa-yin LEI Lin ZHAO Guo-hua College of Food Science, Southwest University; Abstract： Apple processing industry is the emphasis of the global fruit processing industry, meanwhile, apple juice is the most important and most productive production in apple industry. The color of apple juice is an important quality index, which is an important basis for consumers to judge their quality. The color quality of apple juice is mainly determined by its browning in the production process. According to its browning mechanism, browning of apple juice mainly includes enzymatic browning and non-enzymatic browning. Due to the high content of phenolic compounds and high activity of polyphenol oxidase in apple raw materials, enzymatic browning is the main browning method. Therefore, the control of apple juice browning, especially enzymatic browning, is of great significance to protect its quality and improve consumer acceptance. On the basis of an extensive review of relevant literature, this paper summarizes the mechanism of browning of apple juice (enzymatic browning and non-enzymatic browning) , browning control technology (physical control technology, addition of browning inhibitor and other control technology) . Moreover, the problems in this field and the futur