Changes of qualities related to non-enzymatic browning in Chinese jujube concentrate at different storage temperatures (4 ℃, 26 ℃and 37 ℃) for 7 months were evaluated. Changes of reducing sugar, vitamin C, 5-hydroxymethylfurfural (HMF) were fitted with zero-order, first-order models respectively. The results showed that the fit of the zero-order model was superior to the first-order model to explain the kinetic changes of reducing sugar, and the fit of the first-order model was superior to the zero-order model to explain the kinetic changes of Vc. At 4 ℃, 26 ℃ or 37 ℃, a correlation between HMF formation and A420 was observed, and color conditions (A420, L*, Chroma) could be expressed by first-order equations as functions of HMF. Higher storage temperature (26 ℃and 37 ℃) had significant effects (P＜0.05) on changes of color conditions (A420, L*, Chroma), reducing sugar, vitamins C in Chinese jujube concentrate, significantly higher than 4 ℃ storage, could be protect well during lower temperature storage.
Xifeng, HAN; Shuqi, Li; Jingcheng, Qiao; and Yue, Sun
"Kinetic study of non-enzymatic browning in Chinese jujube concentrate during storage,"
Food and Machinery: Vol. 31:
3, Article 31.
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/31
 Capuano E, Fogliano V. Acrylamide and 5- Hydroxymethyl furfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies［J］. LWT-Food Science and Technology, 2011,44(4):793～810.
 Burdurlu H S, Karadeniz F. Effect of storage on non-enzymatic browning of apple juice concentrates［J］.Food Chemistry,2003,80(1):91～97.
 Johnson J, Braddock R J, Chen C S. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants［J］. Journal of Food Science, 1995, 60(3):502～505.
 Sims C A, Balaban M Q, Matthews R F. Optimization of carrot juice color and cloud stability［J］. Food Sci., 1993(58):1 129～1 131.
 Wang Hou-yin, Hu Xiao-song, Chen Fang, et al. Kinetic of analysis of non-enzymatic browning in carrot juice concentrate during storage［J］. European Food Research and Technology,2006,223(2):282～289.
 陈云辉，徐程，余小林, 等.海藻糖对荔枝罐头非酶褐变特性的影响［J］.食品与机械，2011，27（1）：15～18.