柠檬酸亚锡二钠对鲜切莲藕护色作用的研究  

Anti-browning effect of disodium stannous citrate on fresh-cut lotus

作　　者：金定樑[1] 夏文水[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2011年第4期129-132,共4页Food and Machinery

基　　金：粤港关键领域重点突破项目(编号:2007A020902001);国家高技术研究发展计划(863)重点项目:食品添加剂和配料高效安全制造(编号:2007AA100401)

摘　　要：柠檬酸亚锡二钠(DSC)是一种新型护色剂。将DSC用于鲜切莲藕预处理阶段,抑制莲藕多酚氧化酶活力及褐变,探讨影响DSC对鲜切莲藕片护色作用的因素,并与其他常用护色剂的护色效果进行对比。结果表明:DSC对鲜切藕产品低温保藏期间的褐变和多酚氧化酶活力都有很好的抑制作用,在pH 3～6条件下用0.05%～0.2%DSC浸泡液处理15min后,鲜切藕产品可保持较低的褐变度和多酚氧化酶活力,同时在4℃、20d内DSC的护色效果稳定;与其他常用护色剂比较,在0.1%的等量护色剂浓度下,DSC护色效果优于柠檬酸、抗坏血酸、异抗坏血酸钠,与亚硫酸氢钠效果相当。Disodium stannous citrate（DSC） is an effective antibrowning agent. This investigation was conducted to determine the efficacy of DSC as a browning control agent for use on fresh-cut lotus. Freshcut lotus products are prone to browning during the low-temperature preservation,The relative effectiveness of these antibrowning agents for inhibition of enzymatic browning in fresh-cut lotus was determined in terms of colour and enzyme activity measurements with respect to time for approximately 20 days storage period at 4 ℃. The fresh-cut lotus were dipped in treatment solutions for some time, then drained and placed in containers. The results showed that： DSC has good controlling browning effects on the lotus products, including the enzymatic browning and non-enzymatic browning; The best concentration of DSC is 0. 05%- 0. 2%, the processing time for 15 min, pH range of applications from 3 to 6, and the effect of DSC in different temperatures on the color-preservation effect includes hut not limited, and has the function of stability for the products during the shelf life. Compared with other antibrowning agents commonly,the effect of 0. 1% DSC has the more obvious effects, quite close to the effect of sodium bisulfite. The research has a theoretic guidance for application of DSC.

关 键 词：柠檬酸亚锡二钠 抗氧护色剂 鲜切莲藕 褐变 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]