3种褐变抑制剂对减轻鲜切苹果褐变效果的影响

doi:10.13995/j.cnki.11-1802/ts.2010.07.015

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摘要研究了D-异抗坏血酸钠、柠檬酸、EDTA-2Na 3种褐变抑制剂对鲜切苹果褐变的抑制作用。单因素试验结果表明:1.0 g/LD-异抗坏血酸钠对鲜切苹果褐变的抑制效果最佳;正交试验法测定的最优组合是A2B1C1D2,即采用0.2 g/L D-异抗坏血酸钠,0.03 g/L柠檬酸,0.1 g/L EDTA-2Na的溶液浸泡,浸泡时间为6 min,可使鲜切苹果的褐变程度和感官品质在7 d内保持较优水平。鲜切苹果的褐变程度与多酚氧化酶活性和感官品质间均存在显著相关性。

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	姜爱丽
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	胡文忠
	赵丹
	关棣锴
	李沐华

关键词: 鲜切苹果褐变抑制剂正交试验法褐变程度

Abstract: D-sodium isoascorbate,citric acid and EDTA-2Na were used as browning inhibitors in fresh-cut apples.The result indicated that: 1.0 g/L D-sodium isoascorbate was the best of browning inhibitor in single factor experiment;orthogonal experimental determination of the optimal combination was A2B1C1D2,which adopted the 0.2 g/L D-sodium isoascorbate,0.03 g / L citric acid,0.1 g/L EDTA-2Na solution soak for 6 min.Under the above condition,the fresh-cut apple browning was better controlled and the sensory quality was maintained in a good level for 7 days of storage.Browning degree of fresh-cut apples was significantly related with polyphenol oxidase(PPO) activity and sensory quality.

Key words: fresh-cut apples browning inhibitors orthogonal experiment browning degree

出版日期: 2010-07-25 发布日期: 2010-07-25 期的出版日期: 2010-07-25

引用本文:

姜爱丽,钟璐,胡文忠,等. 3种褐变抑制剂对减轻鲜切苹果褐变效果的影响[J]. 食品与发酵工业, 2010, 36(07): 45-48.
Jiang Ai-li,Zhong Lu,Hu Wen-zhong,et al. Study on Three Kinds of Browning Inhibitors in Reducing Fresh-cut Apples Browning[J]. Food and Fermentation Industries, 2010, 36(07): 45-48.

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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2010.07.015 或 http://sf1970.cnif.cn/CN/Y2010/V36/I07/45

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