板栗仁酶促褐变产物的提取及稳定性研究  

Study on the Extraction and Stability of the Enzymatic Browning Product in Chestnut Kernel

作　　者：杨心宇[1] 綦菁华[1] 王静[1] 黄漫青[1] 武奕宏[1] 

机构地区：[1]北京农学院,北京102206

出　　处：《中国农学通报》2010年第17期103-107,共5页Chinese Agricultural Science Bulletin

基　　金：北京市重点建设学科资助"农产品加工及贮藏工程课题"(PXM2009-014207-078172)

摘　　要：对板栗仁酶促褐变产物进行了提取并对其稳定性进行了研究。确定水浴回流法提取酶促褐变产物最佳工艺条件为:乙醇浓度为75%,提取时间为6h,料液比为1:2,提取温度为45℃。温度对酶促褐变产物稳定性影响不明显,光照、pH、食品添加剂因素影响其稳定性。The extraction and stability on the enzymatic browning product of the chestnut kernel were studied. The best extracting conditions of the bath reflux were that 75% of ethanol concentration, 6h of extraction time, 1：2 of ratio material to liquid, 45℃ of extracting temperature. The factor of temperature doesn’t affect the stability of the enzymatic browning product, but other factors of light, pH, food additive affect the stability of the enzymatic browning product.

关 键 词：板栗仁 酶促褐变 产物 蒽醌 

分 类 号：S3[农业科学—农艺学]