| 鲜切甘薯高效化学褐变抑制剂组合的筛选 |
| |
| 引用本文： | 郁志芳,夏志华,陆兆新,康若祎.鲜切甘薯高效化学褐变抑制剂组合的筛选[J].食品科学,2003,24(11):31-34. |
| |
| 作者姓名： | 郁志芳 夏志华 陆兆新 康若祎 |
| |
| 作者单位： | 南京农业大学食品科技学院,南京,210095 |
| |
| 基金项目： | 国家十五科技攻关项目(2001BA501A10) |
| |
| 摘 要： | 试验筛选了鲜切甘薯能取代亚硫酸盐的化学褐变抑剂组合,分析了其对甘薯贮藏期间PPO活性和褐变度的影响。研究结果表明0.2%L-Cys+0.30%CA+0.15%EDTA-2Na+0.30NaCl组合抑制褐变效果最好,各因素对鲜切甘薯抑制褐变效果的主次顺序为A>B>C>D。该褐变抑制剂组合能够显著抑制鲜切甘薯贮藏期间PPO活性,对鲜切甘薯组织的褐变有明显延缓作用。
|
| 关 键 词： | 鲜切甘薯 褐变抑制剂组合 贮藏 筛选 PPO活性 褐变 化学抑制方法 |
| 文章编号： | 1102-6630(2003)11-0031-04 |
Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes |
| |
| YU Zhi-fang,XIA Zhi-hua,LU Zhao-xin,KANG Ruo-yi.Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes[J].Food Science,2003,24(11):31-34. |
| |
| Authors: | YU Zhi-fang XIA Zhi-hua LU Zhao-xin KANG Ruo-yi |
| |
| Abstract: | The selection of browning control inhibitors combination for fresh-cut sweet potatoes was studied and its effectson PPO activity and browning degree(BD) of fresh-cut sweet potatoes during storage period was investigated. The resultsshowed that the most effective inhibitor combination for controlling the browning of fresh-cut sweet potatoes based onorthogonal experiment was 0.20%L-Cys+0.30% CA+0.15%EDTA-2Na+0.30%NaCl, and the inhibiting order of the four factorswas L-Cys>CA>EDTA-2Na>NaCl. The selected combination could inhibit PPO activity significantly and delay thebrowning of fresh-cut sweet potatoes. |
| |
| Keywords: | fresh-cut sweet potatoes selection combination of browning inhibitors |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
