Abstract:

The extraction and stability on the enzymatic browning product of the chestnut kernel were studied. The best extracting conditions of the bath reflux were that 75% of ethanol concentration, 6h of extraction time, 1∶2 of ratio material to liquid, 45℃ of extracting temperature. The factor of temperature doesn’t affect the stability of the enzymatic browning product, but other factors of light, pH, food additive affect the stability of the enzymatic browning product.