复合护色液对马铃薯切片的防褐变作用  

Effect of Compound Reagent on Inhibiting Browning of Fresh-cut Potato Slice

作　　者：许晓春[1] 林朝朋[1] 

机构地区：[1]广东韶关学院食品科学与工程系,广东韶关512005

出　　处：《江苏农业学报》2008年第3期344-348,共5页Jiangsu Journal of Agricultural Sciences

基　　金：高等学校博士学科点专项科研基金项目(20030307021)

摘　　要：采用L9(34)正交试验研究不同配方组合的复合护色液对马铃薯切片的防褐变效果,并通过测定复合护色液处理后马铃薯切片的褐变度、总多酚含量、多酚氧化酶(PPO)活性、过氧化物酶(POD)活性和苯丙氨酸解氨酶(PAL)活性,筛选复合护色液的最佳组合配方。正交试验结果表明,马铃薯切片复合护色液最佳配方组合为0.20%L-半胱氨酸(L-Cys)+0.10%植酸(PA)+2.00%柠檬酸(CA)+0.10%山梨酸钾(PS),用此复合护色液处理马铃薯切片,结合保鲜膜密封和7℃贮藏,可有效地抑制马铃薯切片的褐变以及褐变相关酶的活性,处理后12 d褐变度(2.533μg/g)仅为同期对照的40.0%,PPO活性(16.694 U/g)仅为同期对照的33.0%。Orthogonal tests were carried out to study the inhibition of browning of fresh-cut potato slices by differently formulated compound reagents and the best formulation selected out through the determination of,browning degree, total phenols content,PPO activity,POD activity and PAL activity was 0. 20% L-cys with 0. 10% phytic acid and 2. 00% citric acid plus 0. 10% potassium sorbate. The compound reagent with above formulation could effectively decrease the activities of browning-related enzymes, thus inhibiting the browning of potato slices sealed with plastic wrap and stored at 7 ℃ ,the browning degree and PPO activity of fresh-cut potatoes slice being 40. 0% and 33. 0% of those of CK on day 12 after treatment.

关 键 词：复合护色液 马铃薯切片 褐变 

分 类 号：TS202.3[轻工技术与工程—食品科学]