板栗非酶促褐变的基础物质及产物分析

研究与板栗非酶促褐变有关的基础物质和褐变产物，以确定板栗非酶促褐变的主要反应类型及褐变产物特征。测定板栗在加热前后葡萄糖、果糖、还原糖、15种氨基酸、维生素C、总酚、5-羟甲基糠醛(5-HMF)、类黑精和蒽醌的变化情况。研究结果表明：板栗发生非酶促褐变后，葡萄糖和果糖平均减少了53.25%和32.07%，还原糖平均减少35.78%，15种氨基酸均有不同程度的减少，维生素C平均减少41.85%，多酚平均减少了40.50%，5-HMF和类黑精平均增加了100%，蒽醌平均增加70.11%。试验证明板栗非酶促褐变反应包括美拉德反应、抗坏血酸氧化反应、多酚氧化反应，初步判断5-HMF、类黑精和蒽醌是非酶促褐变的反应产物。

Analysis of Substrates and Products of Non-enzymatic Browning in Chinese Chestnut

The substrates and the products during the non-enzymatic browning in chestnut were studied in this paper in order to research on the main reaction type and browning product characteristics. Glucose, fructose, reduced sugar, 15 kinds of amino acids, ascorbic acid, polyphenols, 5-Hydroxymethyl-2-furfural （5-HMF）, melanoidins, anthraquinones in chestnut were determined before and after the processing. The results were showed as followed： after the non-enzymatic browning in processing, the contents of glucose and fructose were decreased by 53.25% and 32.07%, the content of reduced sugar was decreased by 35.78%, 15 kinds of amino acids were decreased also, the content of ascorbic acid was decreased by 41.85%, the content of polyphenols was decreased by 40.50%, 5-HMF and melanoidins was significant increased by t00%, anthraquinones was improved by 70.11%. Therefore, maillard reaction, ascorbic acid oxidation reaction and polyphenols oxidation reaction were the main reactions that resulting in the non-enzymatic browning of cooked chestnut. Besides, 5-HMF, melanoidins arid anthraquinones was considered as an important browning product in the cooked chestnut.