| 鲜切苹果抗褐变研究 |
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| 引用本文： | 南海娟,高愿军,郝亚勤.鲜切苹果抗褐变研究[J].食品与机械,2006,22(3):90-93. |
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| 作者姓名： | 南海娟 高愿军 郝亚勤 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南,郑州,450002 |
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| 摘 要： | 研究了不同褐变抑制剂对鲜切苹果PPO(多酚氧化酶)活性、褐变度、感官品质的影响。试验结果表明单一的1.5%L-半胱氨酸、1.0%D-异VC钠、1.0?TA-2Na处理均能较好地抑制鲜切苹果褐变。采用0.10%D-异VC钠 0.12?TA-2Na 0.13%L-半胱氨酸,浸泡2min的复合处理,可使鲜切苹果的PPO活性、褐变度、感官品质在14d内保持较优水平。
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| 关 键 词： | 鲜切苹果 褐变 多酚氧化酶 |
| 收稿时间： | 2006-02-16 |
| 修稿时间： | 2006年2月16日 |
Browing control of fresh-cut apples |
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| NAN Hai-juan,GAO Yuan-jun,HAO Ya-qin.Browing control of fresh-cut apples[J].Food and Machinery,2006,22(3):90-93. |
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| Authors: | NAN Hai-juan GAO Yuan-jun HAO Ya-qin |
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| Affiliation: | College of Food and Biology Engineering, Zhengzhou Institute of Light Industry, Zhengzhou, Henan 450002, China |
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| Abstract: | Effects of different inhibitors on PPO activity, browning degree and quality of appearance of fresh-cut apples were investigated. The results showed that the effects of 1.5% Cys,1.0% sodium D-isoascorbate,1.0% EDTA-2Na on browning inhibition of fresh-cut apples during storage period were best among the single browning inhibitors.The optimum combination treatment was 0.10% sodium D-isoascorbate 0.12% EDTA-2Na 0.13%Cys ,and the time for the fresh-cut apple slices dipping in the solution was 2 min. which can keep the PPO activity, browning degree and quality of appearance in super level within 14 d. |
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| Keywords: | Fresh-cut apples Browning PPO |
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