果蔬汁中多酚介导的非酶褐变研究进展

Research Progress on Non-enzymatic Browning Mediated by Polyphenols in Fruit and Vegetable Juice

摘要: 褐变存在于果蔬汁加工和贮藏的整个过程，其中酚类物质引起的非酶褐变尤为重要。在此过程中，酚类物质被氧化后进一步反应聚合形成大分子的棕色物质，从而引起颜色的改变。本文依次介绍了多酚的分类、多酚的非酶氧化以及影响该非酶褐变的主要因素，以期为解决多酚氧化引起的非酶褐变难题提供有效的理论依据。这对提升果蔬汁的品质、延长产品货架期具有重要的现实意义。

Abstract: Browning occurs throughout the whole processing and storage of fruit and vegetable juices, among which non-enzymatic browning caused by phenols being particularly important. In this process, phenols are oxidized and further polymerized to form macromolecular brown compounds, which cause color changes. This article introduces the classification of polyphenols, the non-enzymatic oxidation of polyphenols and the main factors affecting the non-enzymatic browning in order to provide an effective theoretical basis for solving the problem of non-enzymatic browning caused by polyphenol oxidation. This has important practical significance for improving the quality of fruit and vegetable juices and extending the shelf life of products.