复合抑制剂对苹果汁防褐变效果的影响  

Effects of combined inhibitors on anti-browning of apple juice

作　　者：宋莲军[1] 杨月[1] 唐贵芳[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《河南农业大学学报》2010年第5期585-590,共6页Journal of Henan Agricultural University

基　　金：河南省教育厅科技攻关项目(2007550009)

摘　　要：选取3种抑制剂(植酸、NaCl和草酸),研究其对多酚氧化酶的效应及其在鲜榨苹果汁和苹果汁贮藏过程中防褐变的效果.结果表明,3种单一抑制剂对多酚氧化酶(简称PPO)的抑制能力均表现为浓度依赖性,对PPO的抑制机理均为不可逆效应;3种单一抑制剂在鲜榨苹果汁中的防褐变能力依次为0.025 mol.L-1草酸(87.39%)>0.004 mol.L-1植酸(85.31%)>0.017 mol.L-1NaCl(52.78%);通过正交实验,获得的2种较优复合抑制剂褐变抑制率分别达到90.00%,92.39%;在常温下贮藏90 d后,0.006 mol.L-1植酸+0.050 mol.L-1NaCl+0.030 mol.L-1草酸组合的褐变抑制率最大,达到84.68%.Three inhibitors were selected（phytic acid,NaCl and oxalic acid） to study the effects on PPO and anti-browning effects on the fresh and storage apple juice.The result showed that three inhibitors on the ability to inhibit PPO showed the concentration-dependence and inhibition mechanism was irreversible; The ability of anti-browning of three inhibitors in apple juice： 0.025 mol·L-1 oxalic acid（87.39%）0.004 mol·L-1 phytic acid（85.31%）0.017 mol·L-1 NaCl（52.78%）;By orthogonal experiments,the browning inhibition rate of the two optimum compound inhibitors reached 90.00%,92.39%;During the storage of 90 days,the best anti-browning effect is 0.006 mol·L-1 phytic acid ＋0.050 mol·L-1 NaCl＋0.030 mol·L-1 oxalic acid,reaching 84.68%.

关 键 词：复合抑制剂 苹果汁 防褐变方法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]