不同处理对控制杏酶褐变的研究  

Studies on Apricot Browning Control with Different TreatmentsZhang Jingfang (Department of Landscape,Northwestern College of Forestry,Yangling,Shaanxi 712100)

作　　者：张京芳[1] 陈锦屏[2] 田呈瑞[2] 

机构地区：[1]西北林学院园林系 [2]西北农业大学食品科学系

出　　处：《西北农业大学学报》1997年第2期94-98,共5页Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)

摘　　要：试验表明，沸水烫漂杏４ｍｉｎ可基本控制多酚氧化酶（ＰＰＯ）引起的酶褐变。用１５ｇＬ－１（以有效ＳＯ２计）的亚硫酸盐溶液浸泡２ｈ，可使杏ＰＰＯ活性降至零，不产生ＰＰＯ褐变。抗坏血酸使杏ＰＰＯ活性降低，但成品褐变率显著提高。用１０ｇＬ－１半胱氨酸溶液浸泡１．５ｈ，可控制杏ＰＰＯ所致酶褐变。The study shows that the enzymatic browning caused by PPO may be essentially controlled by blanching apricot in boiling water for 4 min. PPO activity may be reduced to zero and no PPO browning is produced when the apricot is soaked in sulphite solution (15 g·L -1 the validity of SO 2) for 2 h.When the apricot is treated with ascorbic acid,the PPO activity may be reduced but the rate of product browning increases strikingly.ThePPObrowningmaybetotallycontrolledbysoakingtheapricotin 10 g·L -1 cysteine solution for 1.5 h.

关 键 词：杏 酶褐变 多酚氧化酶 杏干 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]