鲜切果蔬酶促褐变机理及控制研究进展  

Research progress on enzymatic browning mechanism of fresh-cut fruits and vegetables and its control

作　　者：程双[1] 胡文忠[2] 马跃[3] 刘程惠[2] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]大连民族学院生命科学学院,辽宁大连116600 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与机械》2009年第4期173-176,共4页Food and Machinery

基　　金：国家自然科学基金项目(编号:30771508;30671458);辽宁省教育厅高等学校科研基金资助项目(编号:2005L057)

摘　　要：介绍酶促褐变的机理及与褐变相关的酶,并从物理、化学等方面介绍了一些新近发展的酶促褐变抑制方法。Enzymatic browning is one ot important problems influencing shelf-life of fresh-cut fruits and vegetables. In this paper, the mechanism of enzymatic browning and enzymes of browning-related were reviewed. Some methods,which deueloped recently, of controlling enzymatic browning for chemical and biological methods, were introduced.

关 键 词：鲜切果蔬 酶促褐变 机理 控制 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]