鲜切奉化芋艿褐变控制的研究  

Study on degree of browning control off resh-cut taro

作　　者：贺一君[1] 王鸿飞[1] 李和生[1] 戎群洁[1] 宋璐璐[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211

出　　处：《食品科技》2008年第7期235-238,共4页Food Science and Technology

基　　金：宁波市科技局农业攻关项目

摘　　要：鲜切奉化芋艿容易发生褐变而丢失原有营养成分。因此对鲜切奉化芋艿采用抗坏血酸、柠檬酸、壳聚糖、氯化钙褐变抑制剂护色处理,并贮藏于4℃下。贮藏期间定期测定鲜切芋艿褐变度(BD)、多酚氧化酶活性(PPO)。试验结果表明,鲜切芋艿在冷藏期间BD值随时间延长有增加趋势。抑制剂处理与空白组相比较,能有效抑制褐变和降低PPO活力。且4种保鲜剂单一因素抑制褐变情况和降低PPO活力效果一致,效果顺序为壳聚糖>抗坏血酸>柠檬酸>氯化钙。且单一抑制剂处理最佳浓度为:壳聚糖为0.5%、抗坏血酸为2.0%、柠檬酸为2.5%、氯化钙为0.2%。Browning of Fenghua fresh-cut taro is apt to loss nutritional ingredients. Therefore ascorbic acid, citric acid chitosan calcium chloride are used as inhibitors at different concentrations respectively to treat with Fenghua fresh-cut taro, storaging in 4 ~C. BD and PPO are measured during refrigerate storage time. And results show that four different inhibitors have remarkable effect, however, BD becomes more and more serious during cold storage. Furthermore, BD has changed correspondingly with PPO activity in fresh-cut taro. effect in proper order： chitosan〉ascorbic acid〉citric acid〉calcium chloride, and the best concentration is selected by single 0.5% chitosan, 2.0% ascorbic acid, 2.5% citric acid, 0.2% calcium chloride.

关 键 词：鲜切芋艿 褐变度(BD) PPO 冷藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]