分光光度法分析柚子果肉汁的非酶褐变
详细信息Analysis of pomelo pulp non-enzymatic browning by ultraviolet spectrophotometric
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摘要: 将蜜柚去掉囊和籽,得到柚子肉,加入水搅打成肉浆,按照需要添加护色剂、白砂糖等,然后高温处理得到的肉浆,再经过离心后获得上清液,对其进行全波长扫描。结果表明:柚子肉浆的非酶褐变类型包括美拉德反应和抗坏血酸褐变,初步推知柚子非酶褐变反应产物的最大吸收波长在350～400nm之间。并且文中对以上结果进行验证,证明该方法操作简单,结果具有可重复性。今后可采用紫外分光光度法测定褐变反应程度,对于生产中需要快速测定褐变程度具有实际意义。Abstract: The sac and seed from honey pomelo were removed, getting the pomelo flesh, added water and stir into meat pulp. Then the pulp was processed with high-temperature after adding color fixative and sugar. After that, the supernatant, derived from the pomelo pulp after centrifugation, was scaned by full wavelength. The results showed that:the pomelo pulp non-enzymatic browning included Maillard reaction and ascorbic acid browning. Preliminarily, it could be infered that the product generated by non-enzymatic browning reaction of grapefruit had a maximum absorption wavelength between 350 and 400nm. The above results were verified and it had been proved that was repeatable with a series of simple operations. In further research, the degree of browning reaction could be analyzed by UV-spectrophotometric. The method, detemining the browning level in the fruit juice beverage processing quickly, was with great practical significance.
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