高压脉冲电场对美拉德反应的影响

摘要

The effects of high-voltage pulsed electric field（PEF）technology on non-enzymatic browning of fruit and vegetable juices were studied from the solution pH,electric field strength,pulse number and storage period,using glucose/glycine（Glu/Gly）model solution and heat treatment as control.The results showed that when the field strength was 28kV/cm and pH was 7.96,PEF treatment promoted the Maillard reaction significantly which had nothing to do with its thermal effect.If the electric field strength was less than 24kV/cm,PEF treatment showed no effect.Different pulse number had no significant effect on the reaction.The Maillard reaction after PEF treatment became stronger with the storage time and temperature increasing,and becoming significantly higher than untreated group.%建立了葡萄糖/甘氨酸（Glu/Gly）模拟体系,从模拟溶液pH、电场强度、脉冲数、贮藏期四方面研究了高压脉冲电场对葡萄糖/甘氨酸模拟溶液美拉德反应的影响。结果表明：场强为28kV/cm,pH为7.96时,PEF处理对葡萄糖/甘氨酸模拟溶液的美拉德反应有显著的促进作用,这种促进作用与其热效应无关,若电场强度小于24kV/cm,PEF处理对美拉德反应无显著影响。不同脉冲个数对于反应的影响差异不显著。PEF处理后的模拟溶液美拉德反应程度随贮藏时间的延长和贮藏温度的升高而逐渐增强,且比未处理组显著。