| 有机酸复合护色液对猕猴桃果脯PPO活性的影响 |
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| 引用本文： | 黄诚,沈吴诚,尹红,刘佳. 有机酸复合护色液对猕猴桃果脯PPO活性的影响[J]. 食品与发酵工业, 2007, 33(9): 92-95 |
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| 作者姓名： | 黄诚 沈吴诚 尹红 刘佳 |
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| 作者单位： | 湖南吉首大学化学化工学院,湖南吉首,416000 |
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| 摘 要： | 研究了柠檬酸、酒石酸、植酸3种有机酸复合护色液对猕猴桃果脯PPO(多酚氧化酶)活性的影响。运用混料回归设计试验,得出复合护色液中3种有机酸的最佳配比,并确定复合护色液总浓度及护色浸泡时间。结果表明,最佳护色工艺为:柠檬酸、酒石酸、植酸配比(质量分数)为1∶0.51∶0.51,复合护色液总浓度为0.5%.护色时间为2h。
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| 关 键 词： | 有机酸复合护色液 猕猴桃果脯 PPO活性 |
| 收稿时间： | 2007-06-18 |
| 修稿时间： | 2007-07-31 |
Influence of the Organic Acid Complex Liquid on the PPO Activity of Kiwi Fruit |
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| Huang Cheng,Shen Wucheng,Yin Hong,Liu Jia. Influence of the Organic Acid Complex Liquid on the PPO Activity of Kiwi Fruit[J]. Food and Fermentation Industries, 2007, 33(9): 92-95 |
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| Authors: | Huang Cheng Shen Wucheng Yin Hong Liu Jia |
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| Abstract: | The influence of the complex liquid including citric acid,tartaric acid and phytic acid on PPO ac- tivity of kiwi fruit was discussed in this paper.The optimum ratio of the three kinds of organic acid was as- certained with regression design experiment.Moreover,the total concentration of the solution and the pre- served period were also obtained.The results showed that the optimum ratio for citric acid,tratarie acid and phytic acid is 1:0.51:0.51,the total concentration of the complex acid is 0.5% and the preserved peniod was 2 hours. |
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| Keywords: | organic acid preserved color liquid kiwi fruit candied and preserved fruit PPO activity |
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