| 菊芋酶促褐变抑制剂的筛选 |
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| 引用本文： | 杨政水,罗显华. 菊芋酶促褐变抑制剂的筛选[J]. 食品科技, 2006, 31(4): 82-84 |
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| 作者姓名： | 杨政水 罗显华 |
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| 作者单位： | 铜仁职业技术学院,铜仁,554300 |
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| 摘 要： | 研究了抑制剂对菊芋酶促褐变的影响,结果表明:0.3%柠檬酸+0.015%抗坏血酸+0.3%EDTA-2Na+0.3%氯化钙+3%食盐的抑制剂组合,对控制菊芋多酚氧化酶引起的酶促褐变效果最佳,各因素抑制褐变的主次顺序为CA>NaCl>CaCl2>AA>EDTA-2Na。
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| 关 键 词： | 菊芋 多酚氧化酶 褐变 抑制剂 筛选 |
| 文章编号： | 1005-9989(2006)04-0082-03 |
| 修稿时间： | 2005-10-26 |
Selection of browning inhibitors of the artichokes |
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| YANG Zheng-shui,LUO Xian-hua. Selection of browning inhibitors of the artichokes[J]. Food Science and Technology, 2006, 31(4): 82-84 |
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| Authors: | YANG Zheng-shui LUO Xian-hua |
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| Abstract: | The inhibitor to the brown influence that changes of the artichokes was studied. The result showed that the most effective inhibitor combination for the inhibitor PPO based on orthogonal was 0.3%CA+0.015%AA+0.3%EDTA-2Na+0.3%CaCl2+3%NaCl, and the inhibiting order of the four factors was CA>NaCl>CaCl2>AA>EDTA-2Na. |
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| Keywords: | artichokes PPO browning inhibitors selection |
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