多酚介导的非酶褐变及其对苹果汁的抑制。
Polyphenol mediated non-enzymatic browning and its inhibition in apple juice.
机构信息
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China.
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 10083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
出版信息
Food Chem. 2023 Mar 15;404(Pt A):134504. doi: 10.1016/j.foodchem.2022.134504. Epub 2022 Oct 5.
Non-enzymatic browning is a severe problem in juice industry. Here, polyphenol mediated non-enzymatic browning and its inhibition in apple juice were investigated. Epicatechin (R = -0.83), catechin (CAT, R = -0.79), chlorogenic acid (CGA, R = 0.65) and caffeic acid (CAF, R = 0.65) were strongly correlated with browning. CAT and chlorogenic acid quinone (CGAQ) decreased during storage with the fastest CAT degradation rate (k = 1.97 × 10 mg·L·h and k = 2.09 × 10 mg·L·h) at the initial stage, but CGA and catechin quinone (CATQ) hardly changed. It was possible that CGAQ oxidized CAT at initial stage, leading to the generation of CATQ but less browning. Then the formed CATQ reacted with CAT through the complex reactions, leading to the accumulation of yellow polymers, which might explain why browning increased faster during the secondary and tertiary stages. In addition, glutathione could effectively inhibit browning compared to ascorbic acid and oxygen blocking methods.
非酶褐变是果汁工业中的一个严重问题。本研究考察了多酚介导的苹果汁非酶褐变及其抑制。表儿茶素（R=-0.83）、儿茶素（CAT，R=-0.79）、绿原酸（CGA，R=0.65）和咖啡酸（CAF，R=0.65）与褐变强烈相关。在贮藏过程中，CAT 和绿原酸醌（CGAQ）减少，CAT 降解速度最快（k=1.97×10mg·L·h 和 k=2.09×10mg·L·h），但 CGA 和儿茶素醌（CATQ）几乎没有变化。可能是 CGAQ 在初始阶段氧化 CAT，导致 CATQ 的生成，但褐变较少。然后形成的 CATQ 通过复杂反应与 CAT 反应，导致黄色聚合物的积累，这可能解释了为什么在第二和第三阶段褐变增加得更快。此外，与抗坏血酸和氧气阻断方法相比，谷胱甘肽能更有效地抑制褐变。
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