青梅烟熏过程中的色泽变化

Changes of Colors in Prunus mume during Smoking Processing

摘要:

本文研究了烟熏处理对青梅非酶褐变的影响，以新鲜青梅为研究对象，分析了青梅在烟熏过程中褐变指数、色泽、还原糖、总糖、氨基酸以及5-羟甲基糠醛（5-HMF)的变化情况。结果表明，随着烟熏时间的延长，褐变度、色差值和5-HMF的含量逐渐增加，还原糖、总糖和氨基酸含量逐渐减少。

Abstract:

Non-enzymatic browning in Prunus mume due to smoking process was investigated. Browning index, colorimetric parameters, content in reducing sugar, total sugar, amino acids and hydroxymethylfurfural (5-HMF) were measured to estimate the extent of nonenzymatic browning in the smoking process. The results showed that browning index, color difference and 5-HMF content gradually increased with the smoking time, while the content of reducing sugar, total sugar and amino acids decreased.