复合抑制剂对粉红女士苹果汁的防褐变效果研究  

Effects of Composite Inhibitors on Pink Lady Apple Juice's Anti-browning

作　　者：宋莲军[1] 唐贵芳[1] 张莹[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：《西南农业学报》2010年第6期2021-2025,共5页Southwest China Journal of Agricultural Sciences

摘　　要：粉红女士苹果是高酸度苹果汁生产的良好原料,但在苹果汁生产中很容易发生酶促褐变,对产品的感官品质和营养价值造成极大的影响。试验以粉红女士苹果为材料,研究Vc、柠檬酸和EDTA-Na2对粉红女士PPO的效应,并在此基础上研究单一抑制剂及复合抑制剂在鲜榨苹果汁中防褐变的效果。结果表明:Vc、柠檬酸和EDTA-Na2对PPO均有较好的抑制作用,抑制过程均属于不可逆过程,测得单一抑制剂防褐变能力依次为:0.075%Vc(0.50%柠檬酸(0.50%EDTA-Na2。得到的复合抑制剂的最优组合为0.10%Vc、0.50%柠檬酸和0.25%EDTA-Na2,经试验测得其褐变抑制率为92.07%。Pink Lady apple was good raw material in production of high-acid apple juice.Enzymatic browning which seriously impacts sensory quality and nutritive value easily occured in the course of operation.Using Pink Lady apple as experimental material,the effects of Vc,citric acid and EDTA-Na2 on Pink Lady apple＇s anti-browning were researched.The results showed that： the activity of PPO could be inhibited by Vc,citric acid and EDTA-Na2.And the course was irreversible.The ability of single inhibition was： 0.075 % Vc ﹥0.50 % citric acid﹥0.50 % EDTA-Na2.The best combination of composite inhibitors was 0.10 % Vc,and 0.50 % citric acid and 0.25 % EDTA-Na2.The percent inhibition of browning was 92.07 %.

关 键 词：复合抑制剂 苹果汁 防褐变 

分 类 号：S661.1[农业科学—果树学]