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### 高温蒸汽处理对余甘子果汁贮藏期间的品质影响及褐变行为解析

1. （中国林业科学研究院资源昆虫研究所，国家林业和草原局特色森林资源工程技术研究中心，云南 昆明 650224）
• 出版日期:2019-12-15 发布日期:2019-12-24
• 基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0600806）；云南省大学生创新创业训练计划项目（201713329013）

### Effect of High Temperature Steaming Pretreatment on Quality of Phyllanthus emblica L. Juice and Analysis of Browning Behavior during Storage

XU Juan, ZHANG Wenwen, LI Kai, LI Kun, LIU Lanxiang, MA Jinju, GAN Jin, ZHANG Hong

1. (Research Institute of Resources Insects, Chinese Academy of Forestry, Research Center of Engineering and Technology of Characteristic Forest Resources, National Forestry and Grassland Administration, Kunming 650224, China)
• Online:2019-12-15 Published:2019-12-24

Abstract: This study aimed to analyze the effect of high temperature steaming pretreatment on chemical components of Phyllanthus emblica L. juice and to elucidate its browning behavior during storage. Juices prepared from the fruit subjected or not to the pretreatment (designated as samples D and W, respectively) were stored for up to 42 days at different temperatures. Changes in the concentrations of vitamin C, total phenols, 5-hydroxymethyl furfural (5-HMF) and reducing sugar along with browning degree (BD) were examined during the storage period, and path analysis was employed to explore the main causes of browning. The results indicated that high-temperature steaming pretreatment could slow the loss of vitamin C, total phenols and total sugar, and reduce the production of 5-HMF and the BD of Phyllanthus emblica L. juice under all tested storage conditions. In addition, low-temperature storage was beneficial for retaining nutrients in the fruit juice. High-temperature steaming pretreatment changed the main causal factors of browning during its storage. For sample W, total phenol concentration had the largest direct impact on BD, and the interaction between total phenol and 5-HMF concentration was the chief determinant of browning at 4 ℃. For sample D, 5-HMF concentration had the largest direct impact on BD, and the interaction between 5-HMF and total phenol concentration was the chief determinant of browning at 4 ℃. At 25 ℃, the browning of Phyllanthus emblica L. juice was mainly dependent on total phenol concentration for both samples. At 37 ℃, total phenol concentration had the largest direct impact on BD and was the chief determinant of browning for sample W, while for sample D, vitamin C had the largest direct impact on BD and the interaction between vitamin C and 5-HMF concentration was the chief determinant of browning.