Date of Post: 29 Oct 2021
重温食物生物化學（令人望而生畏的化學式），基本了解自製冷凍乾燥檸檬片逐漸褐變的原因，是屬於植物本身酶褐化 （Enzymatic browning）， 與植物内酚化合物phenolic cpds反應生成黑色素melanins聚合物， 雖對外觀，香氣及營養構成負面影响，但郤對抗菌、抗氧化有正面作用。因此我就放心，即使顏色變深了，亦能继续冲泡。酶褐化快慢與檸檬品種、貯存温度、氧、濕度因素有關，無怪乎早前不同時期做的乾片，變色速度有差别。
續：傳基因水果内有成分能抑制酚分解酶的活性，怪不得現在有些蘋果切開放久了切面亦不變黑!
重温制檸檬片過程
Browning reactions are some of the most important phenomena
occurring in food during processing and storage. They represent
an interesting research for the implications in food stability and
technology as well as in nutrition and health. The major groups
of reactions leading to browning are enzymatic phenol oxidation
and so-called nonenzymatic browning (ie. Maillard reaction).
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