焦糖化反应

分析测定荔枝干制过程中糖、氨基酸、VC、总多酚等组分的变化，发现焦糖化反应和美拉得反应（MLD）是该过程中发生的主要非酶褐变反应。

The changing content of sugar , amino acid , VC , polyphenol of litchi fruit during the drying process are analysed . The results show that the major non-enzymatic browning reaction were caramelization and MLD in the process .

本文阐述了果汁非酶褐变的机制：焦糖化反应、美拉德反应、抗坏血酸氧化分解和多元酚氧化缩合，并对目前常用的抑制果汁非酶褐变的方法进行了综述。

Nonenzymatic browning mechanism of fruit juice were reviewed in this paper : caramelization , maillard reaction , ascorbic acid oxidative decomposition and polyphenols oxidative dimerization , and the controlling measurements were also presented .

而Maillard反应、抗坏血酸氧化、酚类物质的自动氧化和金属离子的存在，导致板栗非酶褐变，但焦糖化反应不是引起板栗非酶褐变的原因。

The non-enzymic browning results from Maillard action , ascorbic acid oxidation , phenolics auto-oxidation and metal ion , but not from caramelization .

果蔬贮藏、加工过程中的褐变包括酶促褐变和非酶褐变（Maillard反应、焦糖化反应、抗坏血酸氧化变色和多酚类氧化缩合）。

Browning in the processing and storage of fruits and vegetables involves enzymatic browning and non - enzymatic browning ( Maillard reaction , caramel reaction , oxidation of ascorbic acid and oxidation of polyphenols ) .

焦糖化反应光度法快速测定微量糖的研究

Rapid Photometric Determination of sugar in green and fresh plants

重度的烘焙会比轻度的烘焙表现出更高程度的焦糖化反应。

Dark roasts represent a higher degree of sugar carmelization than light roasts .

焦糖化反应的温度110～115℃，反应时间小于3.5小时。

Caramel reaction temperature is 110 ~ 115'C , the longest reaction time is 3.5 hours .