无硫杏脯褐变控制技术研究  

Study on Browning Control Technology of Apricot without Sulphite

作　　者：张芳[1] 康三江[1] 苟丽娜[1] 庞中存[1] 

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《食品研究与开发》2017年第23期100-104,共5页Food Research and Development

基　　金：2014年度甘肃省农业科学院中青年基金项目(2014GAAS28);2017年度甘肃省林业科技计划项目(2017kj056)

摘　　要：酶促褐变是水果蔬菜加工过程中普遍存在的现象,本文旨在探讨无硫杏脯褐变的最佳控制工艺。采用先单因素后正交试验设计,探讨氯化钙、柠檬酸、氯化钠、D-异抗坏血酸钠及浸泡时间对杏脯多酚氧化酶(PPO)、过氧化物酶(POD)以及色泽的影响。结果显示,无硫杏脯最佳护色工艺配方为氯化钙0.3%+氯化钠1.0%+柠檬酸0.2%+D-异抗坏血酸钠0.2%,浸泡时间4 h,在此条件下可以最大限度的抑制杏PPO、POD活性,保持杏脯色泽。Enzymatic browning is a common phenomenon in the processing of fruits and vegetables. This paper aimed to discuss the best control technology of browning of apricot without sulphite. The orthogonal design was performed to study the effects of calcium chloride,citric acid,sodium chloride,sodium D-erythorbate and soaking time on the PPO and POD activity and the color of the apricot without sulphite. The results revealed that the optimum technological parameters were as follows:calcium chloride 0.3 %,citric acid 0.2 %,sodium chloride 1.0 %,sodium D-isoascorbate 0.2 %,immersion time 4 h. In this condition,the PPO and POD activities were extensively inhibited and the color of apricot was extensively maintained.

关 键 词：大接杏 褐变 多酚氧化酶(PPO)、过氧化物酶(POD) 抑制剂 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]