CAJ | 학술논문

研究了红枣汁热处理时,含水量、加热温度和时间、小分子糖、氨基酸、pH、金属离子等主要因素对5-羟甲基糠醛（5-HMF）的影响,探索红枣汁非酶褐变规律.结果表明：热处理红枣汁时,含水量越高,5-HMF生成越少;加热温度的升高及加热时间的延长均可致红枣汁非酶褐变指数及5-HMF值增大;还原性果糖、葡萄糖和麦芽糖较非还原性蔗糖更能促进5-HMF的生成,果糖最强,其次为葡萄糖;半胱氨酸和天冬氨酸有抑制5-HMF的生成作用,甘氨酸和赖氨酸有促进5-HMF的生成作用;pH为6（枣汁自然pH）的红枣汁热处理时5-HMF含量最低,pH为8时（强碱性）最高;Ca2＋能减少红枣汁热处理时的5-HMF生成,Cu2＋和Fe3＋能促进5-HMF生成.
연구료홍조즙열처리시,함수량、가열온도화시간、소분자당、안기산、pH、금속리자등주요인소대5-간갑기강철（5-HMF）적영향,탐색홍조즙비매갈변규률.결과표명：열처리홍조즙시,함수량월고,5-HMF생성월소;가열온도적승고급가열시간적연장균가치홍조즙비매갈변지수급5-HMF치증대;환원성과당、포도당화맥아당교비환원성자당경능촉진5-HMF적생성,과당최강,기차위포도당;반광안산화천동안산유억제5-HMF적생성작용,감안산화뢰안산유촉진5-HMF적생성작용;pH위6（조즙자연pH）적홍조즙열처리시5-HMF함량최저,pH위8시（강감성）최고;Ca2＋능감소홍조즙열처리시적5-HMF생성,Cu2＋화Fe3＋능촉진5-HMF생성.
The effects of water content,heating temperature and time,micromolecule sugar,amino acid,pH value,and metallic ion on 5-HMF of Chinese jujube juice during thermal processing are studied,and the rule of nonenzymatic browning of Chinese jujube juice is searched.The results showed that higher moisture content is,less 5-HMF generate during thermal processing;rising of temperature and extension of time all can cause the increase of non-enzymatic browning index and content of 5-HMF.The effect of reducibility fructose,glucose,maltose to accelerate the generation of 5-HMF is higher than that of irreducibility sucrose,cysteine and aspartate can inhibit the generation of 5-HMF,glycine and lysine can accelerate the generation of 5-HMF;when pH value is 6（natural pH value for jujube juice）,the content of 5-HMF is lowest,when pH value is 8,the content of 5-HMF is highest;Ca2＋ can reduce the generation of 5-HMF,while Cu2＋ and Fe3＋ can accelerate the generation of 5-HMF.