125研究探讨《食品工业》2023年第44卷第1期酸菜货架期褐变机理邓劼，谢思，王浩文，曹勇，黄诗林，胡涛四川天味食品集团股份有限公司（成都610200）摘要酸菜货架期的褐变严重影响产品感官。试验针对酸菜货架期的褐变机理进行探讨,测定不同贮藏期酸菜色差、抗坏血酸、pH、总酚、多酚氧化酶活性、还原糖的变化情况。结果显示:酸菜在货架期阶段的红度和黄度逐渐增加,亮度逐渐降低,发生明显褐变;在货架期初始阶段的抗坏血酸、多酚氧化酶和还原糖含量为0,不同货架期阶段pH最大值为4.18,总酚含量褐变前后无明显变化。试验证明酸菜在货架期阶段的褐变可能是由美拉德反应引起的,排除酶促褐变、酚类化学氧化、抗坏血酸降解的可能性。关键词酸菜;货架期;褐变机理BrowningMechanismofSauerkrautduringShelfLifeDENGJie,XIESi,WANGHaowen,CAOYong,HUANGShilin,HUTaoSichuanTewayFoodGroupCo.,Ltd.(Chengdu610200)AbstractThebrowningofsauerkrautduringtheshelflifeseriouslyaffectsthesensoryperceptionoftheproduct.Theexperimentwasconductedtodiscussthebrowningmechanismofsauerkrautduringtheshelflife,andtodeterminethechangesincolordifference,ascorbicacid,pH,totalphenols,polyphenoloxidaseactivityandreducingsugarofsauerkrautduringdifferentstorageperiods.Theresultsshowedthattherednessandyellownessofsauerkrautincreasedgradually,thebrightnessdecreasedgradually,andobviousbrowningoccurredduringtheshelf-lifestageofsauerkraut.Attheinitialstageofshelflife,thecontentsofascorbicacid,polyphenoloxidaseandreducingsugarwere0.ThemaximumpHofdifferentshelflifestageswas4.18.Totalphenolcontentdidnotchangesignificantlybeforeandafterbrowning.ItisprovedthatthebrowningofsauerkrautduringtheshelflifestagemaybecausedbyMaillardreaction,excludingthepossibilityofenzymaticbrowning,chemicaloxidationofphenols,anddegradationofascorbicacid.Keywordssauerkraut;shelflife;browningmechanism酸菜以其独特的酸、爽风味深受消费者青睐，是我国传统的发酵食品，其借助微生物的乳酸发酵形成特殊发酵风味，口感清爽、开胃[1]。传统酸菜附加值不高，冷藏、冷链条件及消费水平等因素的限制，使酸菜在货架期内的状态呈现大打折扣，在贮藏、流通和销售过程中，往往容易发生褐变，严重影响产品观感[2]。色泽是食品最重要的视觉属性...
