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| 題 名 | An Evaluation of Some Possible Mechanisms for Nonenzymatic Browning in Guava Nectar During Storage=番石榴果汁貯藏期間非酵素性褐變之可能機制 |
|---|---|
| 作 者 | 陳美玲; 李哲瑜; 吳瑞碧; | 書刊名 | 食品科學 |
| 卷 期 | 21:4 1994.08[民83.08] |
| 頁 次 | 頁293-303 |
| 分類號 | 463.843 |
| 關鍵詞 | 番石榴; 果汁; 非酵素性褐變; Guava; Nectar; Nonenzymatic browning; |
| 語 文 | 英文(English) |
| 中文摘要 | 本研究探討白肉種混濁番石榴果汁貯藏期間非酵素性褐變之可能機制。先以模式溶液為實驗對象,變化其化學組成及貯藏溫度來推論主要褐變反應並估算其活化能;然後在真實果汁中複驗之。 結果發現:室溫貯藏下,抗壞血酸裂解及單寧氧化縮合皆是番石榴果汁中主要的非酵素性褐變竑應,其活化能皆在3仟卡/摩爾左右;在貯藏初期,單寧氧化縮合較抗壞血酸裂解更能造成褐變,後者對褐變之貢獻類在貯藏後期變得顯著。 |
| 英文摘要 | This study was to evaluate the contribution from various possible reactions to the nonezymatic browning in thermal-processed white-fleshed guava nectar during storage. A base solution, which simulated the 25% commerical guava nectar less sugars, amino acids, ascorbic acid and tannins, was prepared. By the addition of relevant chemical components to the solution and the subsequent storage at various temperatures, the importance of each of the major browning reactions was investigated. They key storage experiments were repeated in guava nectar real systems. Results show that ascorbic acid degradaton and the oxidation-condensation of tannins are among the major browning mechanism in the nectar during room temperature storage, both reactions are characterized with an activation energy at approximately 3 kcal/mole; and that in the early stage of storge the oxidation-conensation of tanins is the more effective browning route, while ascorbic acid degradation catches up latter. |
本系統中英文摘要資訊取自各篇刊載內容。