苹果汁褐变控制技术研究进展

摘要

苹果加工是全球水果加工业的重点,其中苹果汁是苹果加工业最重要、产量最大的产品.苹果汁的色泽是其重要的质量指标,是消费者判断其质量的重要依据.苹果汁的颜色质量主要决定于其在生产过程中的褐变情况.根据其褐变机理,苹果汁的褐变主要包括酶促褐变与非酶褐变.由于苹果原料富含酚类化合物和活性较高的多酚氧化酶,酶促褐变是其主要的褐变方式.因此,控制苹果汁的褐变,尤其是酶促褐变,对保障其质量和消费者接受性具有重要意义.该文在查阅大量文献的基础上,对苹果汁褐变机理(酶促褐变与非酶褐变)、褐变控制技术(物理控制技术、褐变抑制剂的添加及其他控制技术)进行了全面综述.同时对该领域存在的问题及今后的发展方向进行了阐述.%Apple processing industry is a major fruit processing industry in the world.Apple juice is the most important and productive production in apple processing industry.The color of apple juice is a critical quality index used in consumers'judgement of the quality of apple juice.The color is mainly affected by its browning in the process.According to its browning mechanism,browning of apple juice mainly includes enzymatic browning and non-enzymatic browning.Due to the high content of phenolic compounds and high activity of polyphenol oxidase in raw apples,enzymatic browning is the main browning cause.Therefore,the control of apple juice browning,especially enzymatic browning,is of great significance to protect its quality and improve consumers' acceptance.On the basis of an extensive review of relevant literature,this paper summarizes the mechanism of apple juice browning including enzymatic browning and non-enzymatic browning,as well as browning control technology including physical control technology,browning inhibitor and other control technologies.Moreover,the problems in this field and the future development direction are also proposed.