山药加工中的褐变原因及防控研究进展  

Research progress in causes and prevention techniques of browning in yam processes

作　　者：辜夕容[1] 邓杨宵 陈东梅 罗利华 徐诗蕊 文思伽 GU Xirong;DENG Yangxiao;CHEN Dongmei;LUO Lihua;XU Shirui;WEN Sijia(College of Natural Resources and Environment,Southwest University,Chongqing 400716,China)

机构地区：[1]西南大学资源环境学院,重庆400716

出　　处：《食品与发酵工业》2024年第20期385-392,共8页Food and Fermentation Industries

基　　金：重庆市科技兴林项目(2021-6)。

摘　　要：山药是中医药重要药物来源和养生保健食品,褐变是其贮运加工的主要障碍。山药中酚类物质的种类和含量、氧化酶与过氧化物酶活性、原料与氧气接触程度、羰基化合物及氨基化合物的种类与含量、加工温度和时间等都对山药褐变程度有显著影响。目前常采用的山药褐变防控方法有3种,即低温、预煮、高压、隔绝氧气、辐照等物理方法,化学抑制剂浸泡或熏蒸的化学方法和生物提取物包覆的生物方法。为尽量降低山药褐变,减轻加工损失并提高山药加工产品的品质和产量,未来可加强山药褐变机理、选育无褐变或低褐变山药品种、防止营养成分流失和选择适宜加工工艺等方面研究。Yam is an important medicinal source and traditional food for wellbeing and health preservation.Browning is the key obstacle in yam storage,transportation,and process.Yam browning is closely related to the levels and varieties of polyphenolics,the activities of polyphenol oxidase(PPO)and peroxidase(POD),the exposure timing of raw materials to oxygen,the levels and varieties of carbonyl compound and amino compound,and the processing temperature and duration.Currently,three techniques are used to prevent yam browning,including physical techniques,such as lowering the storing and processing temperature,precooking,high pressure,oxygen isolation,and irradiation,etc.,chemical techniques,to immerse or fumigate yam slices with chemical inhibitors,and biological techniques including coating the yam slices with biological extracts,etc.To reduce the yam browning as much as possible and to get more yam processed products with high quantity and quality,further studies should focus on mechanisms in yam browning,selecting and breeding of yam varieties with less browning or no browning,techniques to prevent nutrients loss and maintain the sensory properties while decreasing browning index,and selection of suitable processing technologies to decrease yam browning.

关 键 词：山药 酶促褐变 非酶褐变 预煮 护色 

分 类 号：R28[医药卫生—中药学]