无硫复合护色剂抑制干制苹果片褐变机理研究  

Inhibitory Mechanism of Sulfurfree Complex Colorprotective Reagents Against Drying 'Fuji' Apple Slices Brown

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：《北方园艺》2013年第5期138-141,共4页Northern Horticulture

基　　金：国家自然科学基金资助项目(20962001/B020902)

摘　　要：以"红富士"苹果片为试材,研究了氯化钠(0.7%)、氯化钙(0.6%)、柠檬酸(0.7%)、EDTA-2Na(0.16%)、异抗坏血酸钠(1.3%)和无硫复合护色液(氯化钠1.0%、氯化钙0.6%、柠檬酸0.9%、EDTA-2Na 0.16%、异抗坏血酸钠1.6%)6种无硫护色剂对干制苹果片抗坏血酸(维生素C)含量、还原性谷光甘肽(GSH)、总酚含量及抗坏血酸氧化酶(AAO)活力的动态变化趋势影响。结果表明:无硫复合护色液对干制苹果片褐变的抑止是通过遏止果片中抗坏血酸(维生素C)、还原性谷光甘肽(GSH)、总酚含量的降低及抗坏血酸氧化酶(AAO)活力增加而实现的。经不同无硫护色剂处理后,抗坏血酸(维生素C)、还原性谷光甘肽(GSH)、总酚含量随干制时间的延长而降低,其中以非处理对照组降低最显著,复合护色剂对干制果片中上述生化指标含量下降的抑制作用最强,异维生素钠作用其次,接着是氯化钠和柠檬酸,效果较差的是氯化钙和EDTA-2Na护色液。抗坏血酸氧化酶活力则随干制时间的延长而增加。与对照相比,各处理组差异显著。The effect of different color-protective reagents on dynamic change trend of VC, GSH, total phenols content and AAO activity in drying ＇Fuji ＇ apple slices were studied. The results showed that after different sulfurfree color-protecting agents （NaCl （0. 7 %）, CaCl2 （0. 6 %）, citric acid （0. 7 %）, EDTA-2Na （0. 16 %）, sodium-D-isoascorbate （1.3%） and complex color-protective liquid （NaCl （1.0%）,CaCl2 （0. 6%）,citric acid （0. 9%）,EDTA-2Na （0. 16%）, sodium-D-isoascorbate （1.6%） treatment, VC, GSH, total phenols contents decreased with extended drying time. The decrease was most significant in untreated control group. The decrease orders were in turn complex colour-protective liquid treatment group, sodium-D-isoascorbate treatment group, NaCl treatment group, citric acid treatment group, CaCl2 treatment group and EDTA-2Na treatment group. AAO activity in apple slices of groups increased with extended drying time. Compared with control, the change in treatment groups was significant. And color-protective action of complex colorprotective liquid was achieved by inhibiting the decreased VC, GSH, total phenols contents and increased AAO activity in drying apple slices.

关 键 词：“红富士”苹果 干制 无硫护色 抗坏血酸 褐变 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]