鲜切甘薯高效化学褐变抑制剂组合的筛选

食品科学 ›› 2003, Vol. 24 ›› Issue (11): 31-34.

鲜切甘薯高效化学褐变抑制剂组合的筛选

郁志芳, 夏志华, 陆兆新, 康若祎

南京农业大学食品科技学院

出版日期:2003-11-15 发布日期:2011-12-13

Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes

YU Zhi-Fang, XIA Zhi-Hua, LU Zhao-Xin, KANG Ruo-Yi

College of Food Science & Tech, Nanjing Agri Uni

Online:2003-11-15 Published:2011-12-13

摘要/Abstract

摘要： 试验筛选了鲜切甘薯能取代亚硫酸盐的化学褐变抑剂组合,分析了其对甘薯贮藏期间PPO活性和褐变度的影响。研究结果表明0.2%L-Cys+0.30%CA+0.15%EDTA-2Na+0.30NaCl组合抑制褐变效果最好,各因素对鲜切甘薯抑制褐变效果的主次顺序为A>B>C>D。该褐变抑制剂组合能够显著抑制鲜切甘薯贮藏期间PPO活性,对鲜切甘薯组织的褐变有明显延缓作用。

关键词: 鲜切甘薯, 筛选, 褐变抑制组合

Abstract: The selection of browning control inhibitors combination for fresh-cut sweet potatoes was studied and its effectson PPO activity and browning degree(BD) of fresh-cut sweet potatoes during storage period was investigated. The resultsshowed that the most effective inhibitor combination for controlling the browning of fresh-cut sweet potatoes based onorthogonal experiment was 0.20%L-Cys+0.30% CA+0.15%EDTA-2Na+0.30%NaCl, and the inhibiting order of the four factorswas L-Cys>CA>EDTA-2Na>NaCl. The selected combination could inhibit PPO activity significantly and delay thebrowning of fresh-cut sweet potatoes.

Key words: fresh-cut sweet potatoes, selection, combination of browning inhibitors

郁志芳, 夏志华, 陆兆新, 康若祎. 鲜切甘薯高效化学褐变抑制剂组合的筛选[J]. 食品科学, 2003, 24(11): 31-34.

YU Zhi-Fang, XIA Zhi-Hua, LU Zhao-Xin, KANG Ruo-Yi. Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes[J]. FOOD SCIENCE, 2003, 24(11): 31-34.

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