复合护色液对鲜切苹果的防褐变研究  

Antibrowning Effects of a Compound Reagent on Fresh-cut Apples

作　　者：卢影[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2009年第9期1024-1028,共5页Modern Food Science and Technology

摘　　要：研究了不同褐变抑制剂及贮藏条件对鲜切苹果的褐变度和感官品质的影响。试验结果表明,单一的0.5%L-半胱氨酸、1.0%的抗坏血酸、0.3%草酸和0.5%氯化钠处理均能很好地抑制鲜切苹果褐变。采用L9(34)正交试验,利用各种护色剂的协同作用,最终得到一种替代亚硫酸盐的新型复合护色液:0.5%L-半胱氨酸+0.5%抗坏血酸+0.2%草酸+0.3%NaCl,浸泡处理鲜切果片10min,结合保鲜膜密封和4℃贮藏,可使鲜切苹果的多酚氧化酶(PPO)活性、褐变度、感官品质在16d内保持较优水平。Effects of different inhibitors and storage conditions on browning degree and sensory quality of fresh-cut apples were investigated. The results showed that 0.5% L-cys, 1.0% VC, and 0.3% oxalic acid showed good antibrowning effects on fresh-cut apples during storage period. L9（34） test showed that the optimum compound reagent for color-protection of fresh-ct apples was a mixture of 0.5%L-cys, 0.5%VC, 0.2% oxalic acid and 0.3%NaC1. The fresh-cut apples should be dipped in the mixed solution for 10 min, and then be packed by preservative film at 4℃. Under these conditions, the PPO activity, browning degree and quality of appearance can be maintained in super level within 16 days.

关 键 词：复合护色液 鲜切苹果 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]