| 柿子醋贮藏期间褐变及其抑制方法 |
| |
| 引用本文： | 詹丽娟,范会平,庞凌云,邢涵博,祝美云,李瑜. 柿子醋贮藏期间褐变及其抑制方法[J]. 食品科学, 2011, 32(16): 370-374. DOI: 10.7506/spkx1002-6630-201116081 |
| |
| 作者姓名： | 詹丽娟 范会平 庞凌云 邢涵博 祝美云 李瑜 |
| |
| 作者单位： | 河南农业大学食品科学技术学院 |
| |
| 摘 要： | 研究柿子醋褐变原因及抑制其褐变方法。利用分光光度计和色差法分析柿子醋在贮藏期间总酚含量、多酚氧化酶(polyphenol oxidase，PPO)和过氧化物酶(peroxidase，POD)活性以及褐变度的变化，并研究几种抑制剂(NaCl、柠檬酸和L-抗坏血酸)对其褐变抑制的影响。结果表明：柿子醋贮藏期间发生的褐变主要是由于PPO和POD催化氧化总酚类物质引起的酶促褐变。不同质量浓度的褐变抑制剂NaCl、柠檬酸和L-抗坏血酸均显著维持醋液中较高的总酚含量，抑制PPO和POD活性，从而降低褐变度，减缓褐变发生，其中以0.24g/100mL NaCl、溶液1.2g/100mL柠檬酸和0.48g/100mL L-抗坏血酸对柿子醋抑制效果较好。
|
| 关 键 词： | 柿子醋 褐变 抑制剂 |
| 收稿时间： | 2018-05-21 |
Browning and Its Inhibition of Persimmon Vinegar during Storage |
| |
| ZHAN Li-juan,FAN Hui-ping,PANG Ling-yun,XING Han-bo,ZHU Mei-yun,LI Yu. Browning and Its Inhibition of Persimmon Vinegar during Storage[J]. Food Science, 2011, 32(16): 370-374. DOI: 10.7506/spkx1002-6630-201116081 |
| |
| Authors: | ZHAN Li-juan FAN Hui-ping PANG Ling-yun XING Han-bo ZHU Mei-yun LI Yu |
| |
| Affiliation: | (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China) |
| |
| Abstract: | In this study,the content of total phenols,the activities of polyphenol oxdise(PPO) and peroxidase(POD) and browning degree of persimmon vinegar during storage were spectrometically assayed.Meanwhile,the effects of selected inhibitors such as NaCl,citric acid and L-ascorbic acid on the browning of persimmon vinegar were also investigated.The results indicated that the browning of persimmon vinegar during storage was enzymatic browning due to the oxidation of total phenols by PPO and POD in the presence of o... |
| |
| Keywords: | persimmon vinegar browning browning inhibitors |
| 本文献已被 CNKI 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 |
|
