苹果渣果胶褐变的影响因素研究

摘要

本文对以苹果渣为原料提取的果胶发黑的原因进行了研究。通过对果胶中蛋白质含量的测定和对样液中还原糖的测定分析,得出的结论是果胶在干燥过程中发生了Maillard反应,而亚硫酸钠实验显示亚硫酸盐能够抑制果胶变黑,这一结果证明果胶褐变和美拉德反应有关。%the Browning of apple pomace pectin was studied in this paper.In determinating content of the protein and reductive sacchride in both pectin and sample,it was found that Millard reaction happens when the product apple pomace pectin was dried.A test showed that sodium sulfinicate can play a role to resist pectin browning,which proved that pectin browning was related to Millard reaction.