Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage
Kinetic analysis of non-enzymatic browning in carrot juice concentrate during storage
复制标题
DOI：
10.1007/s00217-005-0202-z
复制
发表时间：
2006-06
影响因子：
3.3
通讯作者：
Hou-yin Wang;Xiaosong Hu;Fang Chen;Jihong Wu;Zheng-hua Zhang;X. Liao;Zhengfu Wang
中科院分区：
文献类型：
--
作者：
Hou-yin Wang;Xiaosong Hu;Fang Chen;Jihong Wu;Zheng-hua Zhang;X. Liao;Zhengfu Wang
The effect of storage temperature, storage time and total soluble solid (TSS) on the total sugar (TS), sucrose, glucose, fructose, total amino acid (TAA), pH, 5-hydroxymethylfurfural (HMF) and browning degree (BD) in carrot juice concentrate (CJC) stored at −18, 0, 25 and 37 °C was studied and the relationship between HMF and BD was established. Higher temperature at 25 and 37 °C had a significant effect (p<0.05) on TS, sucrose, glucose, fructose, TAA, pH, HMF and BD, while lower temperature at 0 and −18 °C had less effect, and the storage time and the soluble solid of CJC stored at 25 and 37 °C also had a significant effect on HMF formation and BD. At 25 and 37 °C, the formation of HMF and BD followed a first-order reaction well as a function of storage time; a good correlation between HMF formation and BD occurred. The formation of HMF could described by the total soluble solid value [TSS] and the BD value ([BD], absorbance at 420 nm) of CJC, the equation was [HMF] (content of HMF) = 1.2177 − 0.1124 × [TSS] + (2.835 + 0.3477 × [TSS]) × [BD] and [HMF] = 1.5510 − 0.4813 × [TSS] + (23.8847 + 0.7249 × [TSS]) × [BD] at 25 and 37 °C, respectively.
