赖氨酸和精氨酸复配处理对鲜切苹果褐变的影响  

Effect of Lysine Combined with Arginine Treatment on Browning Inhibition of the Fresh-Cut Apple

作　　者：刘佩[1] 孙燕霞[2] 古雪萍 韩梦林 王庆国[1] LIU Pei;SUN Yan-xia;GU Xue-ping;HAN Meng-lin;WANG Qing-guo(Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Yantai Agricultural Science and Technology Institute,Yantai 265500,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018 [2]山东省烟台市农业科学研究院,山东烟台265500

出　　处：《保鲜与加工》2020年第5期1-8,共8页Storage and Process

基　　金：国家自然科学基金青年基金(31901752);山东省2014年度农业重大应用技术创新课题“安全保鲜剂的创制”。

摘　　要：以红富士苹果为原料,研究了两种碱性氨基酸复配结合对鲜切苹果的褐变控制技术。通过单因素及正交试验筛选确定赖氨酸和精氨酸复配的最佳条件,初步探讨了其对鲜切苹果浆液pH及多酚氧化酶(PPO)活性的影响。结果表明,赖氨酸和精氨酸复配的最佳工艺条件为:2.0%赖氨酸+1.0%精氨酸,20℃下浸泡处理10 min。鲜切苹果经处理后在2~4℃的低温条件下贮藏,可保持初始感官品质达4 d;赖氨酸和精氨酸复配可显著提高鲜切苹果浆液pH,且对于抑制PPO活性有很好的效果,进而显著抑制褐变的发生。In this study,effect of lysine and arginine treatment on browning inhibition of the fresh-cut Fuji apple were investigated.The optimal composition ratio between lysine and arginine to prolong the shelf-life of the fresh-cut apple were explored through single factor and orthogonal tests.The results showed that,the optimum condition was 2.0%lysine and 1.0%arginine soaked for 10 min at 20℃and the shelf life of fresh-cut apple extended by 4 days at 2~4℃.The browning of fresh-cut apple was significantly inhibited due to reduced PPO activity caused by increased pH.

关 键 词：鲜切苹果 褐变 赖氨酸 精氨酸 多酚氧化酶(PPO) 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]