为探究枸杞馅料贮藏过程中褐变主要途径,将枸杞馅料置于4、25、37 ℃条件下贮藏60 d,分析枸杞馅料贮藏期内褐变度、5-羟甲基糠醛(5-hydroxymethylfurfural,5-HMF)、类胡萝卜素、总酚、还原糖和氨基态氮等指标变化,并进行相关性和主成分分析。结果表明,随着贮藏时间延长,枸杞馅料褐变度、5-HMF含量均上升,而类胡萝卜素、总酚、还原糖和氨基态氮含量下降。相关性分析结果表明,37 ℃条件下,其褐变度与上述指标均显著相关(P<0.05),说明其贮藏过程中褐变来自于类胡萝卜素降解、多酚氧化和美拉德反应等多种途径的共同作用。主成分研究结果表明,不同贮藏温度和时间对枸杞馅料褐变度影响较大,其褐变度变化与各组分含量变化具有不同步性,25、37 ℃条件下,其褐变主要由总酚等活性物质氧化及美拉德反应共同导致,而37 ℃条件下,其美拉德反应的影响更为显著。该研究可为枸杞馅料的贮藏提供理论与技术支撑。
To investigate the main pathways of wolfberry fillings browning during storage, the samples were stored at 4, 25, and 37 ℃ for 60 days, and the browning degree, 5-hydroxymethylfurfural (5-HMF), carotenoid, polyphenol, reducing sugar, and amino nitrogen were detected, further the correlation and principal component analysis were conducted. Results indicated that the browning degree and 5-HMF content were increased, while the contents of carotenoid, polyphenol, reducing sugar, and amino nitrogen were decreased with the extension of storage time. The correlation analysis results showed that the browning degree was significantly correlated with all the analyzed indexes when stored at 37 ℃ (P<0.05), which indicating that the browning of wolfberry fillings was combined caused by carotenoid degradation, polyphenol oxidation, and Maillard reaction. The principal component analysis showed that storage temperature and time both affected the browning of wolfberry fillings a lot, but the changes of browning degree and the content of each component are not synchronized. At 25 and 37 ℃, the browning was mainly caused by both the polyphenols oxidation and Maillard reaction, but the Maillard reaction showed more remarkable effect on browning when stored at 37 ℃. These results provide theoretical and technical supports for the preservation of wolfberry fillings.
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