复合护色剂对鲜切哈密瓜多酚氧化酶活性影响  

Optimization of Compound Color Fixatives of Fresh-Cut Hami Melon

作　　者：胡锐[1] 赵金红[1] 彭郁[1] 孟歆昕[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品研究与开发》2013年第18期85-89,共5页Food Research and Development

基　　金：国家科技支撑项目<低温果蔬制品加工关键技术与装备开发及示范>(2011BAD39B00)

摘　　要：研究了柠檬酸、L-半胱氨酸、抗坏血酸各自对鲜切哈密瓜块多酚氧化酶(PPO)活性及总酚含量的影响。在单因素基础上,以PPO残余活性为指标,采用3因素3水平Box-Behnken Design(BBD)试验设计优化了复合护色剂组合。结果显示:L-半胱氨酸和抗坏血酸抑酶效果显著,且柠檬酸与抗坏血酸之间存在交互作用;复合护色剂最佳组合为柠檬酸0.54%,抗坏血酸0.09%,L-半胱氨酸0.20%,PPO残余活性降至44.12%。The effects of citric acid, L-cysteine and ascorbic acid on polyphenol oxidase activity and total phenol of fresh-cut Hami melon were researched. Based on the single-factor test and taking PPO residual activity as an indicator, three-factor three-level Box-Behnken Design （BBD） was conducted to optimize the combination of color fixatives. The results showed L-cysteine and ascorbic acid had significant anti-browning effect, and the interaction existed between citric acid and ascorbic acid. The best combination of color fixatives was 0.54 % citric acid, 0.09 % ascorbic acid and 0.20 % L-cysteine. The PPO residual activity dropped to 44.12 % under the optimal condition.

关 键 词：哈密瓜 护色剂 响应面法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]