Analysis of pomelo pulp non-enzymatic browning by ultraviolet spectrophotometric

The sac and seed from honey pomelo were removed, getting the pomelo flesh, added water and stir into meat pulp. Then the pulp was processed with high-temperature after adding color fixative and sugar. After that, the supernatant, derived from the pomelo pulp after centrifugation, was scaned by full wavelength. The results showed that:the pomelo pulp non-enzymatic browning included Maillard reaction and ascorbic acid browning. Preliminarily, it could be infered that the product generated by non-enzymatic browning reaction of grapefruit had a maximum absorption wavelength between 350 and 400nm. The above results were verified and it had been proved that was repeatable with a series of simple operations. In further research, the degree of browning reaction could be analyzed by UV-spectrophotometric. The method, detemining the browning level in the fruit juice beverage processing quickly, was with great practical significance.