不同贮藏温度下冻干柠檬片褐变机理研究

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中图分类号：TS255.3 文献标志码：A 文章编号：1000-9973（2026）04-0047-07

DOI：10.3969/j.issn.1000-9973.2026.04.006

引文格式：，等.不同贮藏温度下冻干柠檬片褐变机理研究[J].中国调味品，2026，51（4）：47-53.WANG D Y，WANG N，BAI Y H，etal.Studyon browning mechanism of freeze-dried lemon slices at different storagetemperatures[J].China Condiment，2026，51（4） ：47-53.

Study on Browning Mechanism of Freeze-Dried Lemon Slices at Different Storage Temperatures

WANG Dan-yang，WANG Nan，BAI Ya-hui，CHEN Jun-ran＊，HU Yun-feng （College of Food Science and Engineering，Tianjin University of Science and Technology，Tianjin300457，China）

Abstract： In order to investigate the browning mechanism of freeze-dried lemon slices，in this study， the changes in color indexes such as browning degree， ΔE value， L* value， a* value， b* value，as well as nutrient indexes such as the content of titratable acid，reducing sugar， total phenol，amino acid nitrogen，carotenoid and Vc of freeze-dried lemon slices at storage temperatures of 5，15，25， 35°C are determined and analyzed respectively. The browning mechanism of freeze-dried lemon slices during storage is explored through correlation analysis and path analysis. The results show that with the increase of storage temperature and the extension of storage time，the browning degree and ΔE value of freeze-dried lemon slices increase，and the content of Vc ， total phenol， carotenoid and amino acid nitrogen decreases gradually. Browning is the result of the combined action of various factors，including the oxidative degradation of carotenoid and vc ，the oxidative polymerization of phenols，and Maillard reaction. According to the correlation analysis of various indexes，the individual and interactive effects of vc have the most significant effect on the browning of freeze-dried lemon slices.

Key words：lemon;vacuum freeze drying; vc ；browning mechanism；path analysis

柠檬因其独特的酸度、风味、药用和营养价值成为世界上消费最广泛的柑橘之一[]。（剩余10132字）