在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。为了能控制象美拉德反应这样复杂的反应，必须对其进行定量研究。本文通过对苹果汁中主要糖和氨基酸的美拉德反应动力学模拟。阐述了苹果汁中非酶褐变的美拉德反应机理，应用反应动力学原理，定量地描述反应的变化和预测反应随时间-温度的变化规律。

Maillard reaction is important for its effect on apple juice quality during heat processing. In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study. In this paper, a kinetic model was developed for the reaction among major sugars and amino acids in apple juice. A major guidance for understanding the mechanism of Maillard reaction in apple juice was given. To describe the quantitative changes of reaction and to predict the changes from certain time and temperature effects, the nonenzymatic browning of apple juice was discussed with the knowledge of kinetics.

The project is supported by the China Scholarship Council Fund