Abstract:  Ascorbic acid, reducing sugar, phenolic compound, metal ion and dissociated amino acid were analyzed quantificationally in rock candy orange juice.L(+)ascorbic acid, glucose, fructose, Fe2+, Cu2+, Fe3+ were added to the juice as exterior factors.Results showed that there are different impact for those exterior factors on browning of orange juice. The color changed evidently after being added ascorbic acid. Whereas,being added glucose and fructose, the changing was smaller relatively. Fe3+, Fe2+, and Cu2+ can all promote non-enzymatic browning reaction, especially Fe3+ and Cu2+ which are almost equivalent.

Key words:  , orange juice； storage； browning； exterior factor；