鲜切马铃薯褐变抑制的研究  

Study on browning inhibition of fresh-cut potatoes

作　　者：李京赞 刘玉德[1] 陶春生[1] LI Jing-zan;LIU Yu-de;TAO Chun-sheng(School of Materials and Mechanical Engineering,Beijing Technologyand Business University,Beijing 100048)

机构地区：[1]北京工商大学材料与机械工程学院,北京100048

出　　处：《中国食品添加剂》2019年第4期100-106,共7页China Food Additives

基　　金：野战厨房配套给养器材系列研究;螺杆挤压生产高麦麸膳食纤维的马铃薯面条的研究(KM201810011003);2017学位与研究生教育资助项目(11000101010)

摘　　要：为了提高鲜切马铃薯的品质,本文通过单因素试验和正交试验分别研究了焦亚硫酸钠、柠檬酸、L-半胱氨酸、CaCl_2、异抗坏血酸钠、EDTA-2Na对马铃薯在鲜切过程中的酶促褐变影响。单因素试验结果表明:抑制马铃薯褐变的试剂的最佳浓度分别是焦亚硫酸钠0.10%,柠檬酸0.20%,L-半胱氨酸0.10%,CaCl_20.10%,异抗坏血酸钠0.10%,EDTA-2Na0.10%;正交试验结果表明:当选取柠檬酸、L-半胱氨酸、CaCl_2、异抗坏血酸钠作为抑制剂和以鲜切马铃薯的最低褐变度为目标值时,经过试验并将其结果进行参数优化获得其最佳方案是:柠檬酸0.40%+L-半胱氨酸0.15%+异抗坏血酸钠0.30%+CaCl_2 0.40%。以此方案进行试验验证,测得样品的平均褐变度仅为0.071,表明该方案可有效抑制马铃薯的酶促褐变,保证鲜切马铃薯的新鲜品质。In order to improve the quality of fresh-cut potatoes,the effects of Sodium Metabisulfite,Citric Acid,L-cysteine,CaCl2,Sodium Isoascorbate and EDTA-2 Na on enzymatic browning of fresh-cut potato were studied by single factor experiment and orthogonal experiment. The results of single factor experiment showed that the optimum concentration of the inhibitors was Sodium Metasulfite 0.10%,Citric Acid 0.20%,L-cysteine0.10%,CaCl2 0.10%,Sodium Isoascorbate 0.10%,Sodium Isoascorbate 0.10%,EDTA-2 Na 0.10%. The results of orthogonal experiment showed that when citric acid,L-cysteine,CaCl2 and Sodium Isoascorbate were selected as inhibitors and the lowest browning degree of fresh-cut potatoes was taken as the target value,the optimum scheme was 0.40% Citric Acid + 0.15% L-cysteine + 0.30% Sodium Isoascorbate + 0.40% CaCl2. The experimental results showed that the average browning degree was merely 0.071,which indicated that the method could effectively inhibit enzymatic browning and ensure the quality of fresh-cut potatoes.

关 键 词：鲜切马铃薯 酶促褐变 抑制褐变 单因素试验 正交试验 新鲜品质 

分 类 号：Q55[生物学—生物化学] TS202.1[轻工技术与工程—食品科学]