通过褐变实验和护色试验表明，蜂蜜罐头中核桃仁的褐变是由于蜂蜜与核桃仁中的单宁物质作用的结果，属于非酶褐变。
The results showed:In honey canning, the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut, it is non-proteoly brown change.
本文研究了热风干制油枣时，在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。
The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.
POD活性与果皮褐变指数呈正相关性，CAT活性与果皮褐变指数呈负相关性。
The activities of the browning index of peel were correlated positively with AAO, PPO and POD, correlated negatively CAT activity.
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