Browning and decomposed products of model orange juice

被引：54
作者：
Shinoda, Y
Murata, M
Homma, S
Komura, H
机构：
[1] Ochanomizu Univ, Dept Nutr & Food Sci, Bunkyo Ku, Tokyo 1128610, Japan
[2] Suntory Ltd, Inst Funddamental Res, Osaka 6180001, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2004年 / 68卷 / 03期
关键词：
orange juice; browning; ascorbic acid; 3hydroxy-2-pyrone; furfural;
D O I：
10.1271/bbb.68.529
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
A model solution of orange juice containing sugars, ascorbic acid, and citric acid was prepared and its browning during storage was examined. The solution gradually turned brown. Ascorbic acid (AsA) most contributed to the browning. Citric acid and such amino acids as Arg and Pro promoted the browning. DTPA, a strong chelator, inhibited the browning. 3-Hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were identified as decomposed products in the stored solution. When 3OH2P was stored, the solution turned slightly brown. Furfural solution added with amino acids turned yellow. 30H2P showed a positive relation with the browning of retail orange juice during storage.
引用
收藏
页码：529 / 536
页数：8
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