碳酸氢钠与抗坏血酸复合处理对鲜切苹果褐变和品质的影响  

Effect of the treatment of sodium bicarbonate combined with ascorbic acid on browning and quality of fresh-cut apples

作　　者：潘寒姁 谢芳[1] 王姣[1] 袁树枝 曹建康[1] 赵玉梅[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：《中国农业大学学报》2015年第2期114-123,共10页Journal of China Agricultural University

基　　金：国家"863"计划项目(2012AA101606)

摘　　要：将碳酸氢钠和抗坏血酸单独及复合对鲜切苹果进行浸泡保鲜处理,研究其对苹果切片褐变程度、感官品质以及食用品质的影响。试验结果表明:10.0g/L碳酸氢钠与10.0g/L抗坏血酸单独处理均能有效抑制切面褐变,保持鲜切苹果品质。对碳酸氢钠与抗坏血酸复合浓度、处理时间进行正交试验(L9(33)),分析不同正交组合处理对苹果切片褐变指数、褐变度、硬度、可溶性固形物质量分数、切面明度L*、感官评分等的影响,确定了最优处理组合:10.0g/L碳酸氢钠和10.0g/L抗坏血酸复合液浸泡处理5min。以常用的食品抗氧化剂D-异抗坏血酸钠为阳性对照,以蒸馏水为对照,进一步验证该最优处理组合,结果表明,该最优处理组合能有效地抑制低温贮藏过程中苹果切片的褐变,保持果实品质,控制微生物污染,且保鲜效果明显优于异抗坏血酸钠处理。To inhibit the browning of fresh-cut apples,the effect of the treatment of dipping fresh-cut apple slices in the solution of sodium bicarbonate and ascorbic acid on browning degree,sensory evaluation and edible quality were investigated.Results showed that 10.0g/L sodium bicarbonate and 10.0g/L ascorbic acid could effectively inhibit tissue browning on the cut apple slices and maintain the quality of the fresh-cut apple slices.An orthogonal experiment（L9（33））was set to estimate the effects of combinations of different concentrations of sodium bicarbonate and ascorbic acid as well as dipping times on browning index,browning degree,firmness,soluble solids content,lightness L＊and sensory score of apple slices during storage.The optimal treatment was identified as 10.0g/L sodium bicarbonate combined with 10.0g/L ascorbic acid,dipping 5min,which was validated in a further experiment using 10g/L sodium D-isoascorbate（one of the mostly-used food antioxidants）as a positive control and distilled water as control.Results indicated that the optimal treatment could inhibit browning of apple slices,retain fruit quality and decrease microbial contamination on fresh-cut apples more effectively than sodium D-isoascorbate during cold storage.

关 键 词：鲜切苹果 褐变 抗坏血酸 碳酸氢钠 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]