复合抑制剂防止粉红女士苹果汁褐变效果的研究  

Anti-browning Effect of Composite Inhibitors on Pink Lady Apple Juice

作　　者：宋莲军[1] 张莹[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：《湖南农业科学》2010年第11期108-112,共5页Hunan Agricultural Sciences

基　　金：河南省科技攻关项目(200755009)

摘　　要：试验以粉红女士苹果为试验材料,研究了植酸、NaCl和EDTA-Na2对鲜榨苹果汁及苹果汁贮藏过程中防褐变的效果。结果表明:植酸、NaCl和EDTA-Na2都可以较好的抑制PPO活力,抑制过程不可逆。测得单一抑制剂防褐变能力依次为:0.20%植酸>0.10%NaCl>0.50%EDTA-Na2。得到复合抑制剂的最优组合为0.30%植酸、0.30%NaCl和0.25%EDTA-Na2,试验测得其褐变抑制率为92.87%。苹果汁贮藏90 d后,抑制褐变率仍达87.43%。The Pink Lady apple was taken as experimental material to study the anti-browning effects of phytic acid,NaCl and EDTA-Na2 on apple juice in fresh and in storage.The results showed that the activity of PPO can be inhibited by phytic acid,NaCl and EDTA-Na2,and the inhibitory course was irreversible.The anti-browning ability of single inhibitor was in a ordered that 0.20% of phytic acid0.10% of NaCl0.50% of EDTA-Na2.The best combination of composite inhibitors was 0.30% of phytic acid plus 0.3% of NaCl and plus 0.25% of EDTA-Na2,whose inhibition rate for browning was 92.87%,but decreased to 87.43% after 90 days.

关 键 词：复合抑制剂 苹果汁 防褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]