抗坏血酸钙和ε-聚赖氨酸对鲜切甘薯保鲜护色效果的影响  

Effect of calcium ascorbate and ε-polylysine treatment on preservation and color-protection of fresh-cut sweet potato

作　　者：刘硕[1,2] 王礼群[1,2] 张欣怡 邓丽莉[1,2] 曾凯芳 LIU Shuo1,2, WANG Li-qun1,2,ZHANG Xin-yi1,2, DENG Li-li1,2, ZENG Kai-fang1,2(1. College of Food Science, Southwest University, Chongqing 400715, China ; 2. National Demonstration Center for Experimental Food Science and Technology Education （ Southwest University） , Chongqing 400715, China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]食品科学与工程国家级实验教学示范中心(西南大学),重庆400715

出　　处：《食品与机械》2018年第7期132-136,142,共6页Food and Machinery

基　　金：重庆市社会事业与民生保障科技创新主题专项项目(编号:Cstc2015shms-ztzx80010)

摘　　要：以二郎苕甘薯为试验材料,研究在4℃贮藏条件下,抗坏血酸钙和ε-聚赖氨酸2种绿色保鲜剂及其复合处理对鲜切甘薯褐变度、菌落总数、总酚含量、苯丙氨酸解氨酶(Lphenylalanin ammonia-lyase,PAL)、多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(Peroxidase,POD)活性等的影响。研究结果表明,与对照相比,5%抗坏血酸钙+0.03%ε-聚赖氨酸浸泡10min能够有效降低鲜切甘薯贮藏期间的褐变度和菌落总数,保持鲜切薯块较高的总酚含量,抑制鲜切薯块PAL、PPO、POD活性的升高,对提高鲜切甘薯贮藏品质和延长贮藏周期具有一定效果。＂Erlang Shao＂were used to evaluate the effects of calcium ascorbate and ε-polylysine on improving the quality of fresh-cut sweet potato during 4℃ storage.To reveal the mechanism,the browning degree,the total number of colonies,the content of total phenol,as well as the activities of polyphenol oxidase（PPO）,peroxidase（POD）and phenylalnine ammonialyase（PAL）of fresh-cut sweet potato were measured.The results indicated that comparing with control,5% calcium ascorbate＋0.03% epsilon-polylysine could significantly retard the increase of the browning index,the total number of colonies and maintain a higher levels of total phenol content,inhibit the increases in the activities PPO,POD and PAL,thus improving the storage quality and prolonging the storage life of fresh-cut sweet potato.

关 键 词：鲜切甘薯 抗坏血酸钙 Ε-聚赖氨酸 保鲜 护色 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]