The result showed that the nonenzymatic browning of Okubo peach nectar in processing was mainly caued by anthocyanins and that of Green No. 3 peach nectar by ascorbic browning respotively.

• 结果表明，大久保桃带肉果汁饮料在加工中非酶褐变主要由花青苷变色引起；绿化3号桃带肉果汁饮料在加工中非酶褐变主要由抗坏血酸氧化褐变引起。