有机酸对粉红女士苹果防褐变的效果研究  

Studies on Effect of Organic Acids to Anti-browning of Pinklady Apple

作　　者：宋莲军[1] 耿瑞玲[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：《河南农业科学》2010年第11期97-102,共6页Journal of Henan Agricultural Sciences

摘　　要：研究了没食子酸、植酸、草酸、柠檬酸对粉红女士苹果多酚氧化酶(PPO)的效应,揭示其抑制机制,并在此基础上研究有机酸在鲜榨苹果汁和贮藏过程中防褐变的效果,筛选出安全高效的酶促褐变抑制剂。结果表明,单一有机酸抑制PPO活性的能力表现为:0.2500μmol/L草酸>0.2000μmol/L植酸>0.2000μmol/L柠檬酸,抑制率分别为94.30%、93.08%、81.31%,均表现出一定的浓度依赖性,对PPO均有不可逆的抑制效应。此外,没食子酸对PPO的抑制作用属于可逆过程。0.2000μmol/L植酸和0.2500μmol/L草酸能较好地抑制鲜榨苹果汁的褐变,抑制率分别为87.39%和85.31%;0.5000μmol/L柠檬酸抑制鲜榨苹果汁褐变的能力较弱,抑制率仅为45.15%。单一有机酸对常温下贮藏90d的苹果汁防褐变效果较差。0.3000μmol/L植酸联合0.3000μmol/L草酸、0.5000μmol/L柠檬酸,能较好地抑制鲜榨及贮藏过程中苹果汁的褐变,抑制率分别达到93.19%和90.52%。The effects of gallic acid,phytic acid,oxalic acid,citric acid and their compounds to PPO of Pinklady apple and anti-browning of the fresh and storing apple juice were studied and the safe efficient inhibitors were selected.The results showed that the inhibited rate of single organic acid to PPO was：0.2500μmol/L oxalic acid0.2000μmol/L phytic acid0.2000μmol/L citric acid and the inhibited rate was separately 94.30%,93.08%,81.31%.The inhibition effect of gallic acid to PPO was reversible.0.2000μmol/L phytic acid and 0.2500μmol/L oxalic acid could inhibit browning of fresh apple juice and the inhibition rate was separately 87.39%,85.31%.The effect of anti-browning of single organic acid was worse than that of their compounds after storing ninty days at room temperatures.0.3000μmol/L phytic acid＋0.3000μmol/L oxalic acid＋0.5000μmol/L citric acid had better effect to inhibit browning of fresh and storing apple juice and the browning inhibit rate were 93.19% and 90.52%.

关 键 词：粉红女士苹果 多酚氧化酶 有机酸 防褐变 

分 类 号：S661.1[农业科学—果树学]