CAJ | 학술논문

非酶褐变是青梅汁加工和贮藏过程中发生褐变的主要原因。研究青梅汁浓缩过程中不同添加剂对果汁非酶褐变的影响，结果表明：添加青梅汁质量0.005%的异抗坏血酸钠对果汁浓缩过程具有显著的防褐变效果。同时，研究添加不同添加剂对青梅汁浓缩前后果汁颜色变化与其VC、总糖和总酚含量变化相关系数R2，结果表明：青梅汁浓缩过程中非酶褐变主要是由酚类物质的氧化缩合引起，VC的氧化、美拉德反应和焦糖化反应对果汁颜色劣变影响不大。
비매갈변시청매즙가공화저장과정중발생갈변적주요원인。연구청매즙농축과정중불동첨가제대과즙비매갈변적영향，결과표명：첨가청매즙질량0.005%적이항배혈산납대과즙농축과정구유현저적방갈변효과。동시，연구첨가불동첨가제대청매즙농축전후과즙안색변화여기VC、총당화총분함량변화상관계수R2，결과표명：청매즙농축과정중비매갈변주요시유분류물질적양화축합인기，VC적양화、미랍덕반응화초당화반응대과즙안색렬변영향불대。
Non-enzymatic browning is the main cause of browning during processing and the storage of greengage juice. This paper focused on the influence of various additives on the non-enzymatic browning of fruit juice in the concentrating of greengage juice. The result indicated that adding sodium erythorbate of 0.005%quality of greengage juice had a significant effect on preventing browning during the concentrating of fruit juice. In addition, this paper conducted research on the effect of different additives on color change of fruit juice and its correlation coefficient of total VC, sugar, and phenolic content before and after the concentrating of fruit juice. The result showed that non-enzymatic browning occured in the concentrating of greengage juice was mainly caused by oxidative condensation of phenolic compounds, while oxidation of VC, the Maillard reaction, and caramelisation had little effect on color change of fruits.