枣汁非酶褐变控制技术的研究  

Controlling Technology of Non-enzymatic Browning againstChinese Jujube Juice

作　　者：徐辉艳[1] 

机构地区：[1]陕西教育学院生物科学与技术系,陕西西安710061

出　　处：《农产品加工（下）》2011年第3期90-92,共3页Farm Products Processing

基　　金：陕西省农业攻关项目基金(2009K01-20);陕西教育学院科研基金项目(09KJ025)

摘　　要：本试验以红枣为主要原料,研究HSO3-、柠檬酸和半胱氨酸对红枣汁非酶褐变抑制作用的影响。通过单因素试验和正交试验研究,结果表明,HSO3-、柠檬酸和半胱氨酸均可有效的抑制红枣汁非酶褐变;HSO3-、柠檬酸和半胱氨酸三者添加量最佳组合为:HSO3-250μg/g,柠檬酸0.2%,半胱氨酸1.5%,在此组合下,红枣汁的A420值为0.459。从极差和方差分析可知,这3种抑制剂对红枣汁非酶褐变影响的主次顺序为:HSO3->半胱氨酸>柠檬酸。Chinese jujube is used as raw material.HSO3-,citric acid and cysteine are researched on the non-enzymatic browning inhibition of Chinese jujube juice.The results are confirmed by single factor test and orthogonal test as follows：HSO3-,citric acid and cysteine can inhibit effectively non-enzymatic browning of Chinese jujube juice,the best combination for the three persons HSO3-250 μg/g,citric acid 0.2%,cysteine 1.5%,in this combination,A420 value of Chinese jujube juice is 0.459.From analysis of variance,the influencing of the three inhibitors on non-enzymatic browning of Chinese jujube juice in decreasing sequence as follows：HSO3-cysteinecitric acid.

关 键 词：红枣汁 非酶褐变 控制 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]