4-己基间苯二酚对切分果蔬及莲藕汁护色效果的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (7): 511-514.

4-己基间苯二酚对切分果蔬及莲藕汁护色效果的研究

乔方, 余海虎, 黄晓钰

深圳职业技术学院生物系；香港理工大学应用生物与化学系；华南农业大学食品学院广东深圳518055；香港；广东广州510624；

出版日期:2007-07-15 发布日期:2011-10-24

Study on Color-preservation Effects of 4-Hexylresorcinol on Minimally Processed Fruits, Vegetables and Lotus Roots Juices

QIAO Fang, YU Hai-Hu, HUANG Xiao-Yu

1.Applied Biotechnical Department, Shenzhen Polytechnic, Shenzhen 518055, China; 2.Department of Applied Biology and Chemistry, Hong Kong Ploytechnic College, Hong Kong, China; 3.College of Food Science, South of China Agricultural University, Guangzhou 518042, China

Online:2007-07-15 Published:2011-10-24

摘要/Abstract

摘要： 用4-HR(4-己基间苯二酚)对苹果、马铃薯、香蕉切片和莲藕汁的护色进行了研究。实验结果表明4-HR组合防褐试剂对上述四种材料均表现良好的护色效果,其中对苹果切片的最佳组合是A2B2C1,即0.02%4-HR、0.03%抗坏血酸、0.5%柠檬酸;香蕉最佳组合是A2B2C2,即0.02%4-HR、0.03%抗坏血酸、0.75%柠檬酸;马铃薯切片和莲藕汁的最佳组合都是A1B1C2,即0.01%4-HR、0.02%抗坏血酸、0.75%柠檬酸。

关键词: 4-己基间苯二酚, 切分果蔬, 莲藕汁, 护色

Abstract: Color-preservation effects of 4-HR(4-Hexylresorcinol) on apple, potato, and banana slice and the lotusroot juice were studied. The results showed that 4-HR combined preventing browning reagent has good controling browning effects on the above four kinds of materials. The best combination to apple-slice is A2B2C1, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.5% citric acid; the best combination to banana-slice is A2B2C2, namely 0.02% 4-HR, 0.03% antiscorbutic acid and 0.75% citric acid; the best combination to potato-slice and lotusroot juice is A2B1C1, namely 0.02% 4-HR, 0.02% antiscorbutic acid and 0.75% citric acid.

Key words: 4-HR, minimally processed fruits and vegetables, lotus juices, color-preservation

乔方, 余海虎, 黄晓钰. 4-己基间苯二酚对切分果蔬及莲藕汁护色效果的研究[J]. 食品科学, 2007, 28(7): 511-514.

QIAO Fang, YU Hai-Hu, HUANG Xiao-Yu. Study on Color-preservation Effects of 4-Hexylresorcinol on Minimally Processed Fruits, Vegetables and Lotus Roots Juices[J]. FOOD SCIENCE, 2007, 28(7): 511-514.

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