不同添加剂对香蕉褐变的抑制作用研究  

Study on inhibition of banana browning during processing by different food additives

作　　者：陈启聪[1] 曾霖霖[1] 黄惠华[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：《食品工业科技》2009年第11期149-152,156,共5页Science and Technology of Food Industry

基　　金：广东省教育部产学研合作项目(2007B090100009);粤港关键领域重点突破项目(200749861);(2008A024200004)

摘　　要：选取柠檬酸、抗坏血酸、氯化钠、茶多酚、L-半胱氨酸、草酸作为香蕉褐变的抑制剂,研究其对香蕉经过切片打浆过程中酶促褐变的抑制作用。结合色差测定的定量分析,结果表明L-半胱氨酸是最有效的褐变抑制剂,而且与抗坏血酸具有协同作用。通过正交实验,得出最佳抑制剂复配处理为0.2%L-半胱氨酸和0.3%抗坏血酸复配,处理30min。结合最佳抑制剂处理,在微波功率495W处理30s可得到满意的护色效果。In the study, citric acid,ascorbic acid, sodium chloride,tea polyphenol,cysteine and oxalic acid were studied as potential inhibitors against banana browning. Cysteine was found the most effective inhibitor against banana browning and showed synergy with ascorbic acid. By orthogonal test, the optimized mixed solution and treatment for inhibition against banana browning during processing was the dip in mixed solution of 0.2% cysteine and 0.3% ascorbic acid for 30min and then treatment by 495W of the microwave for 30s.

关 键 词：香蕉深加工 褐变抑制 微波灭酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]