香辛料调味品高效化学抑制剂组合的筛选研究  

Selection of High Effective Combination of Browning Chemical Control Inhibitors for Spice

作　　者：刘素梅[1] 

机构地区：[1]淮北师范大学生命科学院,安徽淮北235000

出　　处：《安徽农业科学》2012年第30期14958-14960,共3页Journal of Anhui Agricultural Sciences

基　　金：淮北师范大学青年基金项目(700592)

摘　　要：[目的]筛选能取代亚硫酸盐的高效化学褐变抑制剂组合,延缓香辛料调味品在贮藏加工中褐变的发生,延长其货架寿命。[方法]试验结合低温贮藏,采用EDTA-2Na、CA和L-Cys等化学物质处理香辛料调味品,分析其对香辛料调味品在贮藏期间的PPO活性和褐变度的影响。[结果]试验得出,0.15%EDTA-2Na+0.10%CA+0.05%L-Cys的组合抑制褐变的效果最好,且各因素抑制褐变的效果依次为EDTA-2Na>CA>L-Cys。同时该褐变抑制剂组合能够显著抑制香辛料调味品贮藏期间的PPO活性,对香辛料调味品的褐变有显著延缓作用。[结论]该研究可为食品研究与加工提供一份基础性资料和理论依据。[Objective] To screen browning control inhibitors combination for spice.[Method] Storing in low-temperature,EDTA-2Na,CA and L-Cys were adopted for spice to study PPO activity and browning degree.[Result] The results showed that 0.15% EDTA-2Na＋0.10% CA＋0.05% L-Cys was the most effective inhibitor combination,and the inhibiting order was EDTA-2Na CA L-Cys.The most effective inhibitor combination could inhibit PPO activity and delay the browning of spice.[Conclusion] The study will provide a basic data and theoretical basis for food research and processing.

关 键 词：香辛料调味品 筛选 褐变指数 抑制剂组合 PPO活性 

分 类 号：S573[农业科学—作物学]