复合无硫护色剂对干制红富士苹果片中部分自由基抑制作用研究  

Study on Inhibitory Effect of Sulfur-Free Complex Colour-Protective Reagents against Free Radicals Levels in Drying Red Fuji Apples

作　　者：李新明[1] 张永茂[1] 张俊[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工所,甘肃兰州730070

出　　处：《安徽农业科学》2013年第2期815-816,878,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(20962001/B020902)

摘　　要：[目的]研究抑制苹果干制过程中易引起果肉褐变的自由基蓄积的有效护色剂。[方法]考察了干制红富士苹果片中的超氧自由基和过氧化氢自由基的浓度随干制时间的变化及复合无硫护色剂对果肉中蓄积自由基的抑制效果。[结果]各组干制苹果片中氧和过氧化氢自由基浓度随干制时间的延长而增加,在8～10 h浓度达到最大。与对照组相比,各处理组自由基浓度在各干制时间点均较低,且差异有显著的统计学意义。在各处理组之间,复合处理组干制果片中的自由基浓度最低,CaCl2处理组干制果片中的自由基浓度最高,其他4组自由基浓度基本相近。[结论]复合无硫护色剂的护色效果与它能有效抑制果肉中的蓄积的自由基浓度的变化紧密相关。[Objective] To study the effective color protecting agent for inhibiting free radical accumulation which are easy to cause flesh browning during apple drying process.[Method] The variation of superoxide radical and hydrogen peroxide free radical with drying time in red Fuji apple was investigated,as well as the inhibition effects of compound sulfur-free colour-protective reagent on free radical accumulation in fruit.[Result] The results showed that O2-and H2O2 free radicals levels in all groups increased with extended drying time,and reached maximum value during 8-10 h.Compared with control group,free radical levels in all reagents-treatment groups were lower at all drying time points.There was significantly statistical difference between treatment groups and control group.Among treatment groups,free radical levels in ＂sulfur-free complex colour-protective reagents＂ treatment group were the lowest,following by other four groups（EDTA-2Na,NaCl,sodium-D-isoascorbate,citric acid）,and CaCl2-treated group.[Conclusion] The inhibitory effect of ＂sulfur-free complex colour-protective reagents＂ against drying apple slices is closely associated to its scavenging activity of accumulated free radicals.

关 键 词：红富士苹果 干制 褐变 无硫护色 自由基 

分 类 号：S661.1[农业科学—果树学]