复合护色保鲜液抑制鲜切梨褐变的效果  

Study on Effects of Compound Reagent on Inhibiting Browning of Fresh-cut Pears

作　　者：杨修斌[1] 卢影[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,硕士研究生广东广州510640

出　　处：《食品与发酵工业》2010年第11期156-160,共5页Food and Fermentation Industries

摘　　要：研究了不同浓度L-半胱氨酸、柠檬酸、抗坏血酸和氯化钙抑制鲜切梨褐变的效果。在单因素试验基础上,采用4因素3水平正交试验,得到一种可替代亚硫酸盐的新型复合护色保鲜液,其最佳浓度组合为:1%氯化钙+0.5%抗坏血酸+0.5%L-半胱氨酸。经比较,最佳护色液在抑制褐变、丙二醛量升高,保持VC含量等方面均优于亚硫酸氢钠。Effects of different concentrations of L-cys, citric acid, ascorbic acid, calcium and chloride on inhibiting browning degree of fresh-cut pears were investigated. Based on the single-factor test, four-factor three-level orthogonal experiment was conducted to optimize the formula which could replace sodium bisulfite . The optimum combination treatment was 1% calcium chlorid ＋ 0.5% ascorbic acid ＋0.5% L-Cys. Comparative tests showed that the optimal formula is better than sodium bisulfit in the areas of inhibiting browning, MDA content and keep the Vc content.

关 键 词：复合护色液 鲜切梨 褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]