抑制剂对梨浊汁酶促褐变的控制研究  

Research of inhibitors on enzymatic browning of cloudy pear juice

作　　者：常大伟[1] 魏送送[1] 刘树兴[1] 罗仓学[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《食品与机械》2016年第2期106-110,共5页Food and Machinery

基　　金：陕西省科技厅项目(编号:2012JQ3013);陕西科技大学博士科研启动基金(编号:BJ11-13);陕西科技大学校内项目(编号:2012SB018)

摘　　要：酶促褐变是梨汁加工和贮藏过程中的主要技术难题之一,其严重影响梨汁的外观、风味等品质。文章以酥梨为试验材料,考察抗坏血酸(AA)、氯化钙、柠檬酸、β-环糊精(β-CD)、乙二胺四乙酸(EDTA)5种抑制剂及其组合对梨浊汁酶促褐变的抑制作用。结果表明:在所选浓度范围内,单一抑制剂对多酚氧化酶相对酶活的抑制强弱顺序为:AA>氯化钙>柠檬酸>β-CD>EDTA,当AA、β-CD、EDTA 3种抑制剂结合使用时具有协同作用。通过正交试验设计得出最佳抑制剂组合为:0.10%AA+0.4%β-CD+0.08%EDTA,不仅能够较好地保存果汁中的酚类物质,而且可以使梨汁中多酚氧化酶活性降至未添加防褐变剂时的9.6%,获得色值较好的梨汁产品。The enzymatic browning of pear juice was one of the major technical challenges during storage and processing.It reduced the value of pear juice such as the appearance,flavor and other quality.In this paper,crisp pear was selected as material.The inhibitory effects of enzymatic browning by browning inhibitors including ascorbic acid,calcium chloride,citric acid,β-cyclodextrin,EDTA and their combination were studied.The results showed that the order of the intensity of inhibition on the relative enzyme activity of polyphenol oxidase was ascorbic acid calcium citric acid β-cyclodextrin EDTA within the range of concentrations selected.And there was a synergistic effect among ascorbic acid,β-cyclodextrin and EDTA.The optical conditions by the orthogonal experimental design were that ascorbic acid concentration 0.10%,β-cyclodextrin concentration0.4% and EDTA concentration 0.08%.It could not only protect polyphenol in juice,but also reduced the PPO activity to 9.6%compared with that without incorporation of anti-browning agents.Under these conditions,the pear juice product with a high color value could be obtained.

关 键 词：酥梨 梨浊汁 抑制剂 酶促褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]