不同护色剂对油梨果肉护色效果研究  

The effect of different color fixatives on the fresh avocado color preservation

作　　者：覃慧[1] 杨志伟[1,2] 

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西高校特色农产品精深加工与安全控制重点实验室,南宁530004

出　　处：《食品科技》2015年第12期300-305,共6页Food Science and Technology

摘　　要：以哈斯牛油果为原料,研究了不同护色剂对牛油果果肉护色效果的影响。单一护色剂处理情况下,10 g/L半胱氨酸、20 g/L氯化钠、12 g/L抗坏血酸对牛油果果肉护色效果最佳。在单因素试验的基础上,通过响应面试验确定最佳复合护色剂配方。半胱氨酸质量浓度为9.2 g/L、氯化钠质量浓度为25 g/L、抗坏血酸质量浓度为12.1 g/L的复合护色剂的共同处理下,油梨果肉护色效果最佳,色差值可至(2.942±0.133),总吸光值可达(24.585±0.427)。This paper studied the effect of making use of different color fixative treatment on ＂Hass＂ avocado flesh color.In the single color fixative cases,when L-cysteine was 10 g/L,ascorbic acid was 20 g/L,sodium chloride was 12 g/L,it respectively effects better on the avocado fresh color preservation.The best formula of composite color fixatives was determined by the response surface test which based on single factor experiments.Under the deal with the mixed solution of 9.2 g/L L-cysteine,25 g/L sodium chloride and 12.1 g/L ascorbic acid,it had a best effect on color preservation,in this condition,the color difference value was（2.942±0.133）,and the total absorbance value was（24.585±0.427）.

关 键 词：油梨 多酚 色差 护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]