复合护色液对鲜切马铃薯防褐变研究  

Anti-browing Effects of a Compound Reagent on Fresh-cut Potatoes

作　　者：周文萍[1] 陈经聪 罗兴武[1] 

机构地区：[1]湖北民族学院科技学院,湖北恩施445000 [2]湖北民族学院生物科学与技术学院,湖北恩施445000

出　　处：《食品研究与开发》2013年第21期6-9,共4页Food Research and Development

基　　金：湖北民族学院科技学院2012年度创新项目(项目编号:K201247)

摘　　要：在单因素试验的基础上进行正交试验,探索能取代亚硫酸盐的鲜切马铃薯复合抑制剂组合,分析其储藏期间对马铃薯PPO活性和褐变度的影响。结果表明:马铃薯切片最佳复合抑制剂配方组合为:0.45%氯化钙+0.1%EDTA-2Na+0.15%L-半胱氨酸+0.6%柠檬酸。该褐变抑制剂能够显著抑制鲜切马铃薯贮藏期间PPO活性,整个贮藏期间推迟PPO活性高峰时间6 d以上;对鲜切马铃薯组织的褐变有明显延缓作用,具有较好的储藏保鲜效果,可考虑作为亚硫酸盐的替代物在生产实践中应用。In single factor experiment based on orthogonal, exploration can replace the sulfite of fresh-cut potato composite inhibitor combination, analysis of its storage period of potato PPO activity and browning degree of influence. The results indicated that the optimal formula of compound inhibitor for controlling the browning of fresh-cut potatoes based on orthogonal design was 0.45 %CaC12＋ 0.1%EDTA-2Na＋0.15 %L-cysteine＋0.6 % citric acid.The browning inhibitors can inhibit PPO activity of fresh cut potato during storage, the storage during delayed PPO activity peak time was more than 6 d on Fresh-cut Potato Tissue Browning had obvious retarding effect, had good fresh-keeping effect, can be considered as sulfite substitute in production practice application.

关 键 词：复合护色液 鲜切马铃薯 褐变 护色 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]