食品科学

• 分析检测 • 上一篇    下一篇

不同护色剂对龙眼原浆色泽和多酚含量的影响

卜智斌,唐道邦,徐玉娟,肖更生,吴继军,林 羡,李 俊   

  1. 1.广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工重点实验室,广东 广州 510610;2.华南农业大学食品学院,广东 广州 510642
  • 出版日期:2013-12-25 发布日期:2014-01-03

Effects of Different Browning Inhibitors on Color and Polyphenols of Longan Puree

BU Zhi-bin,TANG Dao-bang,XU Yu-juan,XIAO Geng-sheng,WU Ji-jun,LIN Xian,LI Jun   

  1. 1. Guangdong Key Laboratory of Agricultural Product Processing, Sericulture and Farm Product Processing Research Institute of Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China;
    2. College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Online:2013-12-25 Published:2014-01-03

摘要:

考察柠檬酸、L-半胱氨酸、焦亚硫酸钠3种护色剂在60℃模拟体系处理24h后对龙眼原浆色泽和多酚含量的影响,进行三因素三水平正交试验筛选复合护色剂的最佳配比,并分析护色效果与多酚保留率的关系。结果表明:采用筛选出的复合护色剂,龙眼多酚保留率越高、总色差ΔE*越小,护色效果越好。3种护色剂对龙眼原浆总色差ΔE*影响的主次顺序分别为:柠檬酸>L-半胱氨酸>焦亚硫酸钠,且3种护色剂影响均极显著;对多酚保留率影响的主次顺序为:焦亚硫酸钠>L-半胱氨酸>柠檬酸,焦亚硫酸钠、L-半胱氨酸影响极显著,柠檬酸影响不显著。确定龙眼原浆护色剂最佳配方为柠檬酸1.0g/kg、焦亚硫酸钠0.35g/kg、L-半胱氨酸0.8g/kg。

关键词: 龙眼原浆, 柠檬酸, 焦亚硫酸钠, L-半胱氨酸, 总色差, 多酚

Abstract:

The aim of this study was to study the effects of three browning inhibitors, citric acid, L-cysteine and sodium
pyrosulfite on color and polyphenols of longan puree treated in model systems at 60 ℃ for 24 h and to correlate color
difference (ΔE*) with polyphenol retention. A three-level orthogonal array design was employed to select the optimal
blend of the three browning inhibitors. The results showed that a better inhibitory effect on enzymatic browning of
longan puree was indicated by a higher amount of polyphenols retained and smaller ΔE* values. The importance of
the browning inhibitors in affecting ΔE*, all at a significant level, decreased in the following order: citric acid >
L-cysteine > sodium pyrosulfite, while the decreasing order of their effect on the retention of polyphenols was sodium
pyrosulfite > L-cysteine > citric acid, with the effects of sodium pyrosulfite and L-cysteine being extremely significant
and that of citric acid being not significant. A formulation composed of 1.0 g/kg citric acid, 0.35 g/kg odium pyrosulfite and
0.8 g/kg L-cysteine was found to be optimal for inhibiting enzymatic browning of longan puree.

Key words: longan puree, citric acid, sodium pyrosulfite, L-cysteine, total color difference, polyphenols