冷热破碎工艺对小包装番茄酱贮藏期间非酶褐变的影响

为探究冷破碎工艺和热破碎工艺对番茄酱贮藏期间非酶褐变的影响,将制备的番茄酱在20℃和35℃条件下进行12个月的贮藏。通过对番茄酱的褐变指数、还原糖、番茄红素、5-HMF、VC含量、氨基酸态氮含量、可滴定酸含量和pH变化的测定以及相关性分析得出美拉德反应与VC氧化分解反应是导致番茄酱在贮藏期间发生非酶褐变的主要原因,番茄红素不是引起番茄酱色泽变化的主要原因,美拉德反应的主要产物是5-HMF。经过液相色谱分析,番茄酱中糖类主要由果糖、葡萄糖和蔗糖组成,冷破、热破番茄酱中的三种糖类含量有差异。通过模拟体系,进一步确定了美拉德反应是导致番茄酱在贮藏期间发生非酶褐变的根本原因,且糖是5-HMF生成的必要条件,5-HMF的产生主要由果糖决定,VC氧化分解反应对5-HMF的生成贡献微弱。因冷破碎工艺温度较低,产品果糖含量较多,更容易褐变,所以冷破番茄酱的贮藏环境应尽可能的保证低温。

Effect of Cold Break Process and Hot Break Process on Non-Enzymatic Browning of Small Packaged Ketchup during Storage

In this study, tomato ketchup were stored at 20 ℃ and 35 ℃ respectively for 12 months in order to investigate the effect of the cold break process and hot break process on non-enzymatic browning during storage.Through measuring browning index, reducing sugar, lycopene, 5-HMF, Vitamin C(VC), amino acid nitrogen, total acid, pH of tomato ketchup and their correlation, it found that the Maillard reaction and VC oxidative decomposition reaction were the main reasons that lead to non-enzymatic browning of ketchup during storage, while no difference was observed for lycopene, in which the main product of Maillard reaction was 5-HMF. After liquid chromatography analysis, the sugars in tomato ketchup were mainly composed of fructose, glucose and sucrose, and their contents in cold break and hot break tomato ketchup were different. Through the simulation system, it was further confirmed that the Maillard reaction was the root cause of the non-enzymatic browning of tomato ketchup during storage and that sugar was a crucial composition for the production of 5-HMF. The production of 5-HMF was mainly determined by fructose, and the contribution from oxidation decomposition reaction of VC was not significant. Because the cold break process had a lower temperature, higher production of the fructose, and an easier browning method, the storage temperature for the cold break process of tomato ketchup should be as low as possible.