CAJ | 학술논문

通过测定沙棘、大枣、胡萝卜、花生复合汁饮料在贮藏过程中引起非酶褐变化合物含量的变化，得出结论：还原糖和游离氨基酸是引起复合饮料发生非酶褐变的主要因素，其次为总酚、VC，且复合饮料在低温贮藏过程中的褐变指数较小。
통과측정사극、대조、호라복、화생복합즙음료재저장과정중인기비매갈변화합물함량적변화，득출결론：환원당화유리안기산시인기복합음료발생비매갈변적주요인소，기차위총분、VC，차복합음료재저온저장과정중적갈변지수교소。
Through the experimenting testing on the change of non enzymatic browning in storage , in different kinds of seabuckthorn, red jujube, carrots, peanuts, compound juice beverage, this article concludeed that reducing sugar and free amino acid were the main factors to cause Non enzymatic Browning , followed by total phenol and VC;while in the process of low temperature storage, the composite beverage of browning index is really small.