食品科学 ›› 2021, Vol. 42 ›› Issue (3): 251-257.doi: 10.7506/spkx1002-6630-20200114-172

• 包装贮运 • 上一篇    下一篇

水煮藕带贮藏期非酶褐变的主要影响因素探究

曹一菲,严守雷,李洁,王清章   

  1. (1.华中农业大学食品科学技术学院,湖北 武汉 430070;2.湖北省水生蔬菜保鲜加工工程技术研究中心,湖北 武汉 430070)
  • 发布日期:2021-02-25
  • 基金资助:
    湖北省重大科技专项(2019BAB108;2017ABA152)

Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage

CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China)
  • Published:2021-02-25

摘要: 为了探究水煮藕带在贮藏期间与非酶褐变有关的主要物质变化规律及主要反应类型,分别使用了两种不同透氧率的包装袋对水煮藕带进行真空包装和为期60 d的贮藏。结果表明:包装袋透氧率越高,藕带的褐变程度越深;结合多元统计分析中的主成分分析和相关性分析方法,阐释了高透氧袋处理组藕带贮藏期间致褐变因子与色泽参数变化之间的关系,第一主成分PC1对原始变量的贡献率达到77.746%,反映了色泽信息与各致褐变因子之间的关系,高透氧袋处理组藕带的主要致褐变因子为总酚、抗坏血酸、苏氨酸、谷氨酸含量,说明抗坏血酸氧化分解、美拉德反应以及多酚自氧化反应均对水煮藕带发生非酶褐变产生不同程度的影响,并初步认为多酚自氧化反应是高透氧袋包装水煮藕带的最主要的非酶褐变反应。

关键词: 水煮藕带;贮藏;非酶褐变;包装袋;褐变因子

Abstract: In order to study the major types of non-enzymatic browning reaction occurring during the storage of boiled lotus sprout and the pattern of changes in the main related substances, two packaging bags with different oxygen permeability were used to store boiled lotus sprout in vacuum for up to 60 days. The results showed that the higher oxygen permeability through packaging materials resulted in higher browning degree of lotus sprout. The relationship between the causal factors of browning and the changes in the color parameters of lotus sprout packaged in the material with high oxygen permeability was explored by principal component analysis (PCA) combined with correlation analysis. The first principal component (PC1) contributed 77.746% of the total variance, reflecting the relationship between the color and the causal factors of browning. The major factors causing browning were ascorbic acid, total phenol, threonine and glutamic acid contents, indicating that polyphenol autoxidation, oxidative decomposition of ascorbic acid, and the Maillard reaction contributed to non-enzymatic browning of boiled lotus sprout. Polyphenol autoxidation was the most important non-enzymatic browning reaction.

Key words: boiled lotus sprout; storage; non-enzymatic browning; packaging bag; factors causing browning

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