鲜切甘薯酶促褐变调控的研究  

Study on the control of enzymatic browning in fresh-cut sweet potatoes

作　　者：程双[1] 胡文忠[2] 马跃[3] 刘程惠[2] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034 [2]大连民族学院生命科学学院,辽宁大连116600 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2011年第6期158-160,387,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(30771508,30671458,30972038)

摘　　要：采用不同浓度的D-异抗坏血酸钠和柠檬酸分别处理鲜切甘薯,研究其在10℃贮藏过程中的酶促褐变反应,揭示不同褐变抑制剂对鲜切甘薯酶促褐变的调控机制。结果表明,0.5%～1.5%D-异抗坏血酸钠和低浓度(0.01%～0.03%)柠檬酸均延缓了鲜切甘薯酶促褐变的发生,有效抑制了PPO和POD的活性,降低了总酚含量;但高浓度(≥0.05%)柠檬酸处理反而加速了酶促褐变反应的进行。比较两种褐变抑制剂,D-异抗坏血酸钠抑制效果更好,其最佳浓度为1.0%。Fresh-cut sweet potatoes were treated with different concentrations of D-sodium erythorbate and citric acid,study on the reaction of enzymatic browning at 10℃,it revealed the regulation mechanism of different browning inhibitor on fresh-cut sweet potatoes.The results indicated that 0.5%～1.5% of D-sodium erythorbate and 0.01%～0.03% citric acid delayed the occurrence of enzymatic browning,the activities of PPO and POD were inhibited effectively,the content of total phenolic was reduced.But the enzymatic browning was accelerated with the treatment of high-concentration citric acid（≥0.05%）.Compared with the two browning inhibitor,the inhibition of D-sodium erythorbate was more effectively,the optimum concentration was 1.0%.

关 键 词：鲜切甘薯 酶促褐变 D-异抗坏血酸钠 柠檬酸 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]