濃糖梅汁褐變反應之研究

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Title:	濃糖梅汁褐變反應之研究
Authors:	蔡龍銘吳明昌余聯誠
Contributors:	觀光系
Keywords:	濃糖海汁褐變反應 Mei syrup Browning HMF Chlorogenic acid (+) Catechin
Date:	1995-06
Issue Date:	2017-08-22 10:30:57 (UTC+8)
Abstract:	梅子加工產品中濃糖梅汁係開發較晚但也較具潛力，其銷售量逐漸增加，但此項產品容易發生褐變之現象，本文即要探討其發生褐變之相關因素。濃糖梅汁經貯藏六個月後和十二個月後，分別測定其各項因子，貯放愈久則色澤之變化愈大（包括 L，a，b 值）貯放於室溫比 5 ℃者褐變情形嚴重；此產品經貯藏後 pH 值幾乎沒有變化，可滴定酸、有機酸、總游離胺基酸含量雖有變化但幅度不大；至於蔗糖經貯藏後則被完全分解，其分解產物葡萄糖與果榶也隨著時間之延長而發生變化，褐變愈嚴重者變化愈多，由於中間產物有 HMF 之出現，可見濃糖梅汁之褐變現象有由醣類之焦糖化作用而來者；另外產品中之 Chlorogenic acid 與 (+) Catechin 也隨著貯放時間之增加而急速降低，故濃糖梅汁之褐變情形除了焦糖化作用外尚可能有由酚類化合物之氧化而來。 The mei (or Japanese apricot) syrup is a newly dereloped product from ripen mei fruit, and it has great commercial potentiality. Browning reaction occurred in this product during the prolonged storage period, and in this study, the factors related to the reaction were investigated. When stored for a long period, the pH of the syrup remained unchanged, and the titratable acidity, contents of organic and total free amino acid had a little loss, while the sucrose in the syrup was completely disintegrated after long-term storage, and the fructose and glucose which came from sucrose increased and then decreased when the syrup browning progressed. An itermediate of caramelization, HMF (hydroxymethyl furfural), was detected in the stored syrup revealed that caramelization might have involved in this phenomenum. The contents of phenolic compounds, chlorogenic acid and (+) catechin decreased after storage. The browning reaction in Mei syrup was found to be combination of the oxidation of phenolic compounds and caramelization of sugars.
Relation:	國立屏東技術學院學報 4 民84.06 頁85-92
Appears in Collections:	[Department of Tourism & Graduate Institute of Tourism Industry ] periodical articles

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