为研究不同品牌市售褐色酸奶在不同贮藏条件下美拉德反应副产物的变化情况,对贮藏过程中产生的糠氨酸、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、乙二醛(glyoxal,GO)、丙酮醛(Methylglyoxal,MGO)、2,3-丁二酮等美拉德反应副产物进行测定,对产品颜色褐变指数及荧光强度在贮藏中的形成和变化过程进行跟踪分析,综合评估褐色酸奶在贮藏过程中美拉德反应各阶段的变化。研究发现,褐色酸奶在贮藏过程中的变化主要发生美拉德反应的初级阶段,前中期副产物含量受储存温度的影响,温度越高,生成量越大。而在美拉德反应的最终阶段反应速率缓慢,且主要受储存时间的影响,随着储存时间的延长,高级反应副产物有积累,但产品色泽在贮藏过程中无显著变化。综合分析表明,市售褐色酸奶在储藏过程中美拉德反应仍在进行,反应程度受不同储藏条件影响,在储藏后期不同反应阶段副产物含量变化存在差异,建议将市售褐色酸奶的储存温度严格控制在4 ℃下,货架期内食用,产品的质量与安全系数高。此外,研究发现不同品牌褐色酸奶美拉德反应程度存在差异,这与生产的工艺条件和理化成分含量有一定关系,故应在优化产品工艺的同时,注意控制美拉德反应程度,降低潜在有害副产物的产生。
The changes of Maillard reaction by-products in different commercial brown yoghurt under different storage conditions were studied. The results indicated that the Maillard reaction mainly occurred in the early stage during storage, and the content of by-products increased with the increase of temperature in the early and advanced stages. However, the rate of Maillard reaction in the advanced and final stages was slow, and it was mainly affected by storage time. With the extension of storage time, the by-products of advanced and final reactions accumulated, but the color change was not significant. Maillard reaction was still in progress during the storage of brown yogurt. The degree of reaction was affected by different storage conditions. There were differences in the content of by-products at different reaction stages in the later storage. It is suggested that the storage temperature of brown yogurt should be strictly controlled at 4 ℃ and consumed within the shelf life. In addition, it is found that the Maillard reaction degrees for different brands of brown yogurt are different, which is related to the process conditions and the content of physicochemical indexes of brown yogurt. Therefore, the Maillard reaction degree should be controlled to reduce the production of potential harmful by-products while optimizing the product process.
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