牛油果酶促褐变复合抑制措施研究  

Integrated inhibition method of enzymatic browning of avocado

作　　者：吴莉莎 刘金晶 李卓霞 牟黠 方莹[1,2] WU Lisha;LIU Jinjing;LI Zhuoxia;MOU Xia;FANG Ying(College of Life Science,South-Central Minzu University,Wuhan 430074,China;Hubei Provincial Key Laboratory for the Protection and Application of Special Plants in Wuling Area of China,South-Central Minzu University,Wuhan 430074,China)

机构地区：[1]中南民族大学生命科学学院,武汉430074 [2]中南民族大学武陵山区特色资源植物种质保护与利用湖北省重点实验室,武汉430074

出　　处：《中南民族大学学报（自然科学版）》2024年第5期608-613,共6页Journal of South-Central University for Nationalities：Natural Science Edition

基　　金：教育部新农科研究与改革实践项目(XNKG2003);中央高校基本科研业务费专项资金资助项目(CZQ21005);中南民族大学食品质量与安全专业校级教学基层组织(JCZZX1912)。

摘　　要：以牛油果为研究对象,通过对其果肉中多酚氧化酶(polyphenol oxidase,PPO)的活性进行探究,预测不同理化因素(pH值、超声、化学抑制剂等)对牛油果酶促褐变的影响.首先利用单因素实验分别研究不同pH值、超声时长、化学抑制剂浓度对牛油果果肉PPO活性的影响,进一步通过正交试验确定最佳复合酶促褐变抑制措施.结果表明,最佳复合抑制方案为:pH7.0,超声处理时长40 min,抗坏血酸添加浓度0.1%,L-半胱氨酸添加浓度0.0375%,7 d内储存的酶促褐变抑制率为93.9%.研究为牛油果及其副产品的储存与加工提供了有效的保鲜方法,有利于提高牛油果的食用品质和商品价值.Taking the avocado as the object,the effects of various physicochemical factors such as pH,ultrasonic,and chemical inhibitors on the enzymatic browning of avocado was studied by measuring the PPO activity of the avocado pulp.Firstly,single-factor experiments were conducted to study the effects of pH,ultrasonic,and chemical inhibitors on the PPO activity of avocado separately.On this basis,orthogonal test was carried out to screen the best combination of inhibition method,and the result was as follows:pH7.0,40 min ultrasonic,0.1% ascorbic acid and 0.0375% L-cysteine.The average enzymatic browning inhibit rate of avocado is 93.9% during 7 days’storage.This study provides an effective method for the storage and processing of avocados and their by-products,which is conducive to improving the eating quality and commodity value of avocados.

关 键 词：牛油果 酶促褐变 多酚氧化酶 正交试验 复合抑制措施 

分 类 号：TS201.2[轻工技术与工程—食品科学]