【作者】 李林；

【导师】 卢家炯；

【作者基本信息】 广西大学 ， 应用化学， 2001， 硕士

【摘要】 褐变色素的形成贯穿于提汁到结晶的制糖全过程。由于有色 杂质的出现，对制糖工业有显著影响。美拉德反应是制糖过程中 色素形成的重要原因。本文对美拉德反应及其抑制进行了研究， 取得了以下结果： 1．通过正交试验对美拉德反应的影响因素进行研究，实验结果 表明：pH值、温度是对美拉德反应有关键影响的条件因素，果糖、 赖氨酸是对美拉德反应有关键影响的成分因素。在弱碱性、低温。 情况下，美拉德反应不明显。 2.通过试验添加不同抑制剂研究了美拉德反应褐变抑制的规 律。研究表明，在一定条件下抑制剂（包括还原剂、氧化剂、吸 附剂）能有效抑制美拉德反应，降低色值。脱色效果顺序为： Na₂S₂O₄、H₂O₂、NaCLO、NaHSO₃、Na₂SO₃、以及吸附剂活性炭。 通过对试验数据的计算，得出了抑制剂加入量和脱色率的关系曲 线。 3．通过紫外分光光度计研究了吸收光谱和吸光度的变化。对抑 制美拉德反应可能的机理进行了讨论。研究表明：还原剂并没有 破坏色素基团，氧化剂则破坏色素基团。 4．在清汁中选用正交试验优化工艺条件以降低色值，对影响色 值的主要因素如：pH值、温度、时间、添加量进行了考查。试验 数据通过方差分析，得出影响因素和色值关系曲线。更多还原

【Abstract】 Brown pigments are formed during the processing of sugarcane from the initial juice extraction to crystallization. The presence of these colored impurities is of considerable significance to the sugar industry. Maillard reaction make a major contribution to color formation during the processing of sugar juice. In this paper, Maillard reaction and its inhibition were studied, and some results were got:1.On the basis of orthogonal test, this paper discuss the composition factors and the conditional factors. From experiments results we know that PH value, temperature are the key conditional factors in Millard reaction, and fructose and lysine are the key composition factors in Millard reaction, and by analyzed experiments results, found that in low temperature, slight alkalinity, Millard reaction is restrained.2.The law of inhibiting browning stain of Maillard reaction were studied by experiments of adding different browning inhibitors. It is found that browning inhibitors (including the reducing agent, oxidizing agent and active carbon) can effectively retard the Maillard reaction and decrease the color value under the certain parameter conditions . The sequences of decolorization were:Na2S2O4 H202... NaCLO% NaHSO3, Na2SO3 and active carbon. Moreover, plots of the decoloraration rate versus inhibitor adding quantity were draw on the basis of the experimental data.3. The changes of absorption spectra and absorbance were also presented by using UV spectrummeter. Possible mechanisms of inhibiting browning reaction were described. The results of study-3-suggest that reducing agents can not destroy colored impurities; and oxidizing agents can destroy colored impurities.4. Orthogonal test was selected to optimum technology condition to decrease the color value in clarified juice. The main factors affecting the color value such as PH value, temperature, time, adding quantity were examined. Experimental data were analysed, variance analysis calculus and curves of factors and color value were drawn.更多还原