不同抑制剂对鲜榨香蕉汁的防褐变影响  

Effects of Different Inhibitors on Anti-browning of Fresh Banana Juice

作　　者：杨晓聪 陈晖 陈顺心 魏宗烽 陈亚蓝 YANG Xiaocong;CHEN Hui;CHEN Shunxin;WEI Zhongfeng;CHEN Yalan(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang,He'nan 465200,China)

机构地区：[1]信阳农林学院食品学院,河南信阳465200

出　　处：《农产品加工》2023年第23期12-15,19,共5页Farm Products Processing

基　　金：信阳农林学院2019年度学校青年基金项目(2019LG009)。

摘　　要：以鲜榨香蕉汁为研究对象,探究草酸、乙二胺四乙酸二钠(Ethylene diamine tetraacetic acid disodium salt,EDTA-Na_(2))、柠檬酸及抗坏血酸对香蕉中多酚氧化酶的抑制效应,并探讨这4种抑制剂对鲜榨香蕉汁的防褐变效果。结果表明,单一抑制剂对多酚氧化酶的抑制能力依次为0.3%抗坏血酸>0.2%草酸>0.5%柠檬酸>0.6%乙二胺四乙酸二钠,抑制率分别为85.4%,76.8%,73.9%,71.9%。在对鲜榨香蕉汁防褐变效果的影响中,0.3%抗坏血酸的防褐变作用较强,0.2%草酸防褐变效果一般,0.5%柠檬酸防褐变效果较弱,任何质量分数的乙二胺四乙酸二钠在鲜榨香蕉汁中均无防褐变效果,试验结果为鲜榨香蕉汁的防褐变研究提供一定参考。This article studied the inhibitory effects of four factors,oxalic acid,EDTA-Na_(2),citric acid and ascorbic acid,on polyphenol oxidase in bananas.On this basis,the effects of these four inhibitors on the anti-browning effect of fresh banana juice was explored,and the inhibitor with the best effect was screened out.The results showed that the inhibition ability of single inhibitor on polyphenol oxidase were in the following order:0.3%ascorbic acid>0.2%oxalic acid>0.5%citric acid>0.6%EDTA-Na_(2),and the inhibition rates were 85.4%,76.8%,73.9%and 71.9%,respectively.Among the effects on the anti-browning effect of fresh banana juice,0.3%ascorbic acid had a stronger anti-browning effect,0.2%oxalic acid had an average anti-browning effect,0.5%citric acid had a weak anti-browning effect,and EDTA-Na_(2)at any level had no anti-browning effect in fresh banana juice.

关 键 词：鲜榨香蕉汁 多酚氧化酶 防褐变 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]