复合护色剂对紫番薯泥褐变及其营养品质的影响  

Effect of Composite Color Protection Agent on Browning and Nutritional Quality of Purple Sweet Potato Puree

作　　者：周晨阳 宋新月 李春田 刘晨星 夏其乐[1] 陆胜民[1,2] ZHOU Chenyang;SONG Xinyue;LI Chuntian;LIU Chenxing;XIA Qile;LU Shengmin(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agri-products,Zhejiang Key Laboratory of Intelligent Food Logistic and Processing,Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021;School of Food and Health,Zhejiang Agricultural&Forestry University,Hangzhou 311300;Abstract 3.Wuyi Tianyu Agricultural Development Co.,Ltd.,Wuyi 321205)

机构地区：[1]省部共建农产品质量危害因子与风险防控国家重点实验室,全省生鲜食品智慧物流与加工重点实验室,浙江省农业科学院食品科学研究所,杭州310021 [2]浙江农林大学食品与健康学院,杭州311300 [3]武义田宇农业开发有限公司,武义321205

出　　处：《食品工业》2024年第12期114-120,共7页The Food Industry

基　　金：浙江省农业科学院-武义院县合作项目(武科[2023]30号)。

摘　　要：紫番薯(紫薯)富含花色苷,为有效减少其在热加工过程中的损失和非酶褐变,以常用食品护色剂探究紫薯泥的最优护色配方工艺及其在该工艺条件下的品质变化。结果表明:经单因素试验筛选出3种有效护色剂,即氯化钠、山梨酸钾和植酸;经正交试验优化得到最优护色处理组合,即0.20%氯化钠、0.10%山梨酸钾、0.30%植酸和15 min护色时间。该条件下的紫番薯泥褐变度为0.232,显著低于未处理(0.298,P<0.05)。经护色处理的紫薯泥可保留81.25%的花色苷含量,明显高于未护色处理的紫薯泥(48.46%)。此外,护色处理组的还原糖、多酚和总抗氧化能力相较于未护色组无显著变化,但未护色和护色紫薯泥总抗氧化能力和还原糖含量相较于原料紫薯均显著上升。该复合护色剂有助于抑制紫薯泥的褐变和花色苷的保持,为紫薯护色提供理论参考依据。In order to effectively reduce the loss and non-enzymatic browning of purple sweet potato(purple sweet potato)rich in anthocyanins,the optimal color protection formula process and quality changes of purple sweet potato puree under the process conditions were explored with commonly used food color protection agents.The results showed that three effective color protection agents were screened by single factor test,namely sodium chloride,potassium sorbate and phytic acid.The optimal combination of color protection treatment was 0.20%sodium chloride,0.10%potassium sorbate,0.30%phytic acid and 15 min color protection time.The browning degree of purple sweet potato puree under this condition was 0.232,which was significantly lower than that of untreated(0.298,P<0.05).The anthocyanin content of purple sweet potato puree treated with color protection could be retained,which was significantly higher than that of purple sweet potato puree without color protection treatment(48.46%).In addition,there was no significant change in the reducing sugar,polyphenols and total antioxidant capacity of the color protection treatment group compared with the non-color protection group,but the total antioxidant capacity and reducing sugar content of purple sweet potato puree without color protection and color protection were significantly higher than those of raw purple sweet potato.The compound color protection agent helps to inhibit the browning of purple sweet potato puree and the maintenance of anthocyanins,which provides a theoretical reference for purple sweet potato color protection.

关 键 词：紫薯 花色苷 褐变 护色 品质变化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]