VE对鲜切荸荠酶促褐变的影响  

Study on the Effects of VE on Enzymatic Browning of Fresh-Cut Chinese Water-Chestnut

作　　者：肖永谦 叶海霞 王诗韵 闻金敏 李煜林 夏险 XIAO Yong-qian;YE Hai-xia;WANG Shi-yun;WEN Jin-min;LI Yu-lin;XIA Xian(Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization(Hubei Normal University),Huangshi 435002,China;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542800,China)

机构地区：[1]食用野生植物保育与利用湖北省重点实验室(湖北师范大学),湖北黄石435002 [2]贺州学院食品科学与工程技术研究院,广西贺州542800

出　　处：《保鲜与加工》2021年第10期23-28,共6页Storage and Process

基　　金：食用野生植物保育与利用湖北省重点实验室开放基金(EWPL201903);广西省果蔬保鲜和深加工研究人才小高地开放课题(2018GSXGD04);湖北师范大学农产品加工创新团队(T201907)。

摘　　要：以新鲜荸荠为试材,以褐变指数为评价指标,研究了VE浓度和处理时间对鲜切荸荠酶促褐变的影响,结果表明,抑制鲜切荸荠酶促褐变的最佳处理为0.04%的VE无水乙醇(1%)水溶液,处理时间为30 min。分别将最佳工艺处理样品和对照样品在1℃条件下贮藏,分析二者的褐变指数、多酚氧化酶(PPO)活性、总可溶性固形物(TSS)含量、硬度、VC含量。结果表明:VE抑制了鲜切荸荠PPO活性的升高,从而可以抑制鲜切荸荠酶促褐变4~6 d,同时抑制了TSS含量的增加、硬度和VC含量的下降。In the present study,the effects of VE concentrations and processing time on the enzymatic browning of fresh-cut Chinese water-chestnut(CWC)were investigated using browning index as the evaluation indicator.Results showed that the CWC treated with 0.04%VE absolute ethanol(1%)water solution for 30 min presented optimal inhibitory effects on enzymatic browning.The samples treated with optimal technology and control samples were stored at 1℃,and then the browning indices,polyphenol oxidase(PPO)activities,total soluble solid contents(TSSC),hardness,VC concentrations were analyzed.Results showed that VE inhibited the increase of PPO activities of fresh-cut water chestnuts,thereby suppressing the enzymatic browning for 4~6 d.Meanwhile,VE could also restrain the increase of TSSC and the reduction of hardness and VC contents.

关 键 词：鲜切荸荠 褐变指数 VE 贮藏 理化分析 

分 类 号：S645.3[农业科学—蔬菜学]