Abstract:
The effects of water content, heating temperature and time, micromolecule sugar, amino acid, pH value, and metallic ion on 5-HMF of Chinese jujube juice during thermal processing are studied, and the rule of nonenzymatic browning of Chinese jujube juice is searched. The results showed that higher moisture content is, less 5-HMF generate during thermal processing; rising of temperature and extension of time all can cause the increase of non-enzymatic browning index and content of 5-HMF. The effect of reducibility fructose, glucose, maltose to accelerate the generation of 5-HMF is higher than that of irreducibility sucrose, cysteine and aspartate can inhibit the generation of 5-HMF,glycine and lysine can accelerate the generation of 5-HMF;when pH value is 6 (natural pH value for jujube juice), the content of 5-HMF is lowest,when pH value is 8, the content of 5-HMF is highest; Ca2+ can reduce the generation of 5-HMF, while Cu2+ and Fe3+ can accelerate the generation of 5-HMF.
