苹果原汁褐变有关因素的研究  

A Study of Factors Influencing Browning in Apple Juice

作　　者：周莎莎[1] 周亚平[1] 冯耀祖[1] 戴洪义[1] 

机构地区：[1]青岛农业大学园艺学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2008年第2期81-83,87,共4页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家苹果产业技术体系资源创新与遗传改良功能研究室岗位科学家经费项目;山东省农业良种工程项目;青岛市重点工程项目

摘　　要：研究了5个苹果品种果实的可溶性固形物、有机酸、可溶性酚含量、多酚氧化酶(PPO)活性及其原汁的色差值和吸光值(A420)等。结果表明:5个苹果品种果实的可溶性固形物和有机酸含量与原汁的色差值、A420相关不显著,PPO活性和可溶性酚含量与原汁色差值、A420呈显著正相关。The contents of soluble solid, organic acid, soluble polyphenols, polyphenol oxidase activity, A420 arid color aberration of apple juice in the five different varieties of apples were studied. The result showed that the contents of soluble solid, organic acid had no correlation with color aberration and A420 of apple juice. PPO activity and contents of soluble polyphenols had positive correlation with color aberration and A420 of apple juice.

关 键 词：苹果原汁 多酚氧化酶 可溶性酚 色差值 吸光值 

分 类 号：TS272.2[农业科学—茶叶生产加工]