三种天然食品添加剂对鲜切苹果褐变抑制效果的研究  

The inhibition effects of three natural food additives on browning of fresh-cut apples

作　　者：李雨奇 LI Yuqi(Department of Life Sciences,Lüliang University,Lüliang 033000)

机构地区：[1]吕梁学院生命科学系,吕梁033000

出　　处：《中国食品添加剂》2023年第6期245-253,共9页China Food Additives

基　　金：吕梁市重点研发项目(2021NYGG-1-23);吕梁学院教学改革项目(XJJG202107);吕梁学院校级精品共享课程项目(XJKC202132)。

摘　　要：为研究大豆分离蛋白、海藻酸钠和壳聚糖三种天然食品添加剂对鲜切苹果褐变的抑制作用,通过单因素及响应面试验筛选确定三者复合的最佳条件,初步探讨了其对鲜切苹果褐变程度、可溶性醌含量、多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)活性的影响。结果表明,由2.08%大豆分离蛋白、1.45%壳聚糖和2.00%海藻酸钠制得的复合抗褐变剂对鲜切苹果褐变程度的抑制效果最佳。鲜切苹果经复合抗褐变剂处理后在4℃条件下储藏,相比对照组褐变程度降低了40%,且鲜切苹果储藏期内PPO和POD酶活性被显著降低,同时可溶性醌含量的积累被抑制。因此,该复合抗褐变剂可有效延缓鲜切苹果酶促褐变的发生,起到提高鲜切苹果的外观品质和商品性的作用。The research mainly aimed to study the inhibition of soybean protein isolate,sodium alginate and chitosan on the browning of fresh-cut apples.With single factor and response surface tests,the optimum conditions for the combination of the three factors were determined,and the effects of the composite coating agent on the browning degree,soluble quinone content,polyphenol oxidase(PPO)and peroxidase(POD)activities of fresh-cut apples were preliminarily discussed.The results showed that,the compound anti-browning agent made of 2.08%soy protein isolate,1.45%chitosan and 2.00%sodium alginate had the best effect on inhibiting the browning degree of fresh-cut apples.fresh-cut apples were stored at 4℃after being treated with compound anti-browning agents.Compared with the control group,the browning degree of fresh-cut apples was reduced by 40%,and the activities of PPO and POD enzymes were significantly reduced during the storage period of fresh-cut apples.At the same time,the accumulation of soluble quinone content was inhibited.Therefore,the compound anti browning agent could effectively delay the occurrence of enzymatic browning of fresh-cut apples,and played a role in improving the appearance quality and commercialization of fresh-cut apples.

关 键 词：鲜切苹果 大豆分离蛋白 海藻酸钠 壳聚糖 褐变 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]