鲜切甘薯褐变机理及抑制技术研究进展  

Research progress on browning mechanism and inhibitiontechnologyof fresh-cut sweetpotato

作　　者：程丽林 高建菲 李宗芸 Cheng Lilin;Gao Jianfei;Li Zongyun(School of Life Sciences,Jiangsu Normal University,Xuzhou 221116,Jiangsu,China;School of Life Sciences&Food Engineering,Huaiyin Institute of Technology,Huaian 223001,Jiangsu,China)

机构地区：[1]江苏师范大学生命科学学院,江苏徐州221116 [2]淮阴工学院生命科学与食品工程学院,江苏淮安223001

出　　处：《江苏师范大学学报（自然科学版）》2024年第3期35-38,共4页Journal of Jiangsu Normal University：Natural Science Edition

基　　金：财政部和农业农村部:国家现代农业产业技术体系(甘薯)资助项目(CARS-10-GW04);国家自然科学基金资助项目(31771367)。

摘　　要：甘薯在加工过程中受到机械损伤,易发生褐变,严重制约着甘薯加工产业的发展.对影响褐变的相关酶、酚类物质、膜脂过氧化等因素进行了梳理,综述了甘薯褐变机理研究现状,并介绍了国内外常用的物理和化学等褐变抑制技术.研究甘薯褐变机理并开展鲜切甘薯褐变抑制技术开发,对有效缓解甘薯褐变的发生,延长其货架期具有重要的作用;同时,褐变抑制技术也为甘薯加工中酶促褐变的调控提供参考,促进甘薯鲜食及加工制品的品质提升.Sweetpotato is prone to mechanical damage and browning during processing,which seriously restricts the development of sweetpotato processing industry.In this paper,the effects of browning related enzymes,phenols,membrane lipid peroxidation and other factors on the browning of sweetpotato were reviewed,and the current research status of sweetpotato browning mechanism was reviewed,and the physical and chemical browning inhibition technologies commonly used both domestically and internationally were introduced.Research on sweetpotato browning mechanism and the development of fresh-cut sweetpotato browning inhibition technology play important roles in the effectively control of browning and the extension of shelf life.Meanwhile,the browning inhibition technology also provides a reference for the regulation of enzymatic browning in sweetpotato processing,and promotes the quality improvement of fresh sweetpotato and processed products.

关 键 词：甘薯 褐变机理 抑制技术 研究进展 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程] S531[轻工技术与工程—食品科学与工程]