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食品专业外文翻译，求各位帮助，谢谢~
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When we applied a Tukey test, we obtained that in the sixth week of storage there are significant differences (p < 0.05) for the browning index value of the juice treated by HIPEF and the pasteurized juice, both at 2 ℃ and 10℃. The control of furanic aldehydes is important in the evaluation of nonenzymatic browning, adulterations, heating, or incorrect storage conditions. The main decomposition product of the hydrolysis of sugars catalysed by acid is 5- (hydroxymethyl)-2-furfuraldehyde (HMF). The mean values for HMF content are 0.088 ± 0.019 mg/L, 0.089 ± 0.023 mg/L and 0.115 ± 0.023 mg/L for untreated, HIPEF and pasteurized orange juice, respectively. There are not statistically significant variations between HMF contents of the HIPEF treated juice or the pasteurized juice with regard to the untreated orange juice, immediately after the treatments, though the content in HMF is greater in the pasteurized orange juice. HMF values obtained at the last week of analysis (week 7) in the juices stored at 2℃ are 0.169 ± 0.054 and 0.196 ± 0.022 mg/L for HIPEF and pasteurized orange juice, respec-tively. In orange juices stored at 10℃ these values are 0.197 ± 0.034 and 0.223 ± 0.021 mg/L for HIPEF and pasteurized juice, respectively. During refrigerated storage at both temperatures, HMF increase slightly in both kinds juices (pasteurized and HIPEF) (data not shown), although it remains always below the maximum values allowed (AIJN, 1996). |
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采用图基快速检验，HIPEF处理组和巴氏消毒组果汁在2℃和10℃存储六周褐变指数差异显著（p <0.05）。 评价非酶促褐变、掺杂、加热、或不正确的存储条件时控制呋喃醛尤为重要。糖经酸催化水解的主要产物为5 - （羟甲基）-2 - 糠醛（HMF）。 未经处理组，HIPEF处理组和巴氏消毒组橙汁羟甲基糠醛含量平均值分别为0.088±0.019毫克/升、0.089±0.023 mg / L和0.115±0.023毫克/升。尽管刚处理后，巴氏消毒组果汁HMF含量更高，HIPEF处理组果汁或巴氏消毒组果汁对于未处理组橙汁，HMF含量统计学上没有显著差异。分析的最后一周（第7周），在2℃保存的果汁，HIPEF处理组和巴氏消毒组橙汁羟甲基糠醛值分别为0.169±0.054和0.196±0.022毫克/升。10℃保存橙汁则分别为0.197±0.034和0.223±0.021毫克/L。 尽管两个温度冷藏期间，HMF值总是低于允许的最大值（AIJN，1996），两种（巴氏消毒和HIPEF处理）果汁HMF值都略微增加（数据未示出）。 |
2楼2014-02-15 21:43:49
