抑制苹果梨汁酶促褐变的研究

以色度、褐变率、总酚含量、多酚氧化酶活性及苹果梨汁的感官评价等5个指标作为评价标准,考察了3种处理方法(水浴处理法、抗坏血酸处理法和硫代硫酸钠处理法)对苹果梨汁酶促褐变的抑制效果.结果表明, 3种处理方法均可有效抑制酶促褐变,且均对苹果梨汁的感官品质无明显影响.经对比上述3种处理方法在处理苹果梨汁后放置不同时间的各指标显示,添加体积分数为0.075%的抗坏血酸时其抑制酶促褐变的效果优于其他2种方法.本文研究结果可为解决苹果梨深加工中出现的酶促褐变现象提供参考.

Study on inhibiting enzymatic browning of apple -pear juice

The inhibition effects of three methods(water bath, ascorbic acid treatment and sodium thiosulfate treatment)on enzymatic browning of apple -pear juice were investigated using five indexes, including chroma, browning rate, total phenol content, polyphenol oxidase activity and sensory evaluation. The results showed that the three methods could effectively inhibit enzymatic browning. Fortunately, there is no obvious effect on the sensory evaluation of apple -pear juice. By comparing the indexes of the above three treatment methods in different time after processing apple pear juice, the inhibition effect of adding 0.075% ascorbic acid was better than the other two methods. The results of this study can provide reference for solving the browning phenomenon in the further processing of apple -pear juice.