不同抑制剂对粉红女士苹果的防褐变效果  

Effect of different inhibitors on 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,郑州450002

出　　处：《林业科技开发》2011年第1期77-81,共5页China Forestry Science and Technology

摘　　要：研究了草酸、EDTA-Na2、柠檬酸及其复配对粉红女士苹果多酚氧化酶(PPO)的抑制效应,揭示其抑制机制。在此基础上探讨其在鲜榨和贮藏过程中苹果汁防褐变的效果,筛选出安全高效的酶促褐变抑制剂。研究表明,单一抑制剂对PPO的抑制能力依次是:0.250 0μmol/L草酸>0.500 0μmol/L EDTA-Na2>0.200 0μmol/L柠檬酸,抑制率分别为94.30%、83.01%、81.31%,三者对PPO的抑制能力均表现为浓度依赖性,抑制机制为不可逆效应。0.250 0μmol/L草酸对鲜榨苹果汁的防褐变能力较强,褐变抑制率为87.39%;0.500 0μmol/L柠檬酸防褐变效果弱,褐变抑制率仅为45.15%;0.500 0μmol/L EDTA-Na2在苹果汁中无防褐变效果。添加0.250 0μmol/L草酸于常温贮藏90天的苹果汁中,褐变抑制率仅为71.04%。0.300 0μmol/L草酸联合0.500 0μmol/L EDTA-Na2、0.500 0μmol/L柠檬酸,能较好的抑制鲜榨及贮藏过程中苹果汁的褐变,抑制率分别达到91.21%和89.47%。The inhibitive effects of oxalic acid,EDTA-Na2,citric acid and their compounds to the polyphenoloxidase（PPO） of Pinklady apple were studied and their anti-browning effects were explored.The results showed that the inhibitive effect of a single inhibitor to PPO was in the order of 0.25 μmol/L oxalic acid0.50 μmol/L EDTA-Na20.20 μmol/L citric acid.The inhibited rate was 94.30%,83.01% and 81.31% respectively.The inhibitive effects of all three inhibitors were largely depended on their concentrations and showed irreversibility.0.25 μmol/L oxalic acid was better in restraining browning in fresh apple juice,with a 87.39% of inhibited rate,while the inhibition abilities of 0.50 μmol/L citric acid was weaker,only with a 45.15% of inhibited rate.0.50 μmol/L EDTA-Na2 could not inhibit browning.The inhibited browning rate was only 71.04% when added 0.25 μmol/L oxalic acid into apple juice and stored ninety days.The mixed solution of 0.30 μmol/L oxalic acid,0.50 μmol/L EDTA-Na2 and 0.50 μmol/L citric acid could greatly inhibit browning,and the inhibited rate in the fresh and the stored apple juice was 91.21% and 89.47% respectively.

关 键 词：粉红女士苹果 多酚氧化酶 防褐变 

分 类 号：S661.1[农业科学—果树学]