鲜切马铃薯复合褐变抑制剂组合的筛选

doi:10.7506/spkx1002-6630-201106066

食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 288-292.doi: 10.7506/spkx1002-6630-201106066

鲜切马铃薯复合褐变抑制剂组合的筛选

丁捷¹，刘书香¹，张雪军¹，秦文^1,2,*，李正国²

1. 四川农业大学食品学院
2.重庆大学生物工程学院

收稿日期:2010-06-18 修回日期:2011-01-26 出版日期:2011-03-25 发布日期:2011-03-03
通讯作者: 秦文 E-mail:qinwen1967@yahoo.com.cn
基金资助:
四川省科技厅国际合作项目(2009HH0030)

Screening of Compound Browning Inhibitors for Fresh-cut Potatoes

DING Jie1，LIU Shu-xiang1，ZHANG Xue-jun1，QIN Wen1,2,*，LI Zheng-guo2

1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China；
2. College of Bioengineering, Chongqing University, Chongqing 400030, China

Received:2010-06-18 Revised:2011-01-26 Online:2011-03-25 Published:2011-03-03
Contact: qin wen E-mail:qinwen1967@yahoo.com.cn

摘要/Abstract

摘要： 利用二次旋转组合设计筛选能取代亚硫酸盐的鲜切马铃薯复合褐变抑制剂组合，分析其对鲜切马铃薯贮藏期间PPO活性和褐变度的影响。结果表明，马铃薯切片最佳复合防褐剂配方组合为0.005%曲酸＋0.045%异抗坏血酸钠＋0.045%半胱氨酸(L-Cys)＋0.01% CaCl2＋0.2992% EDTA-2Na。该褐变抑制剂能够显著抑制鲜切马铃薯贮藏期间PPO活性，整个贮藏期间推迟PPO活性高峰时间6d以上；对鲜切马铃薯组织的褐变有明显延缓作用，处理组感官效果明显优于亚硝酸盐处理组和蒸馏水对照组，可以替代亚硫酸盐作为防褐剂用于鲜切马铃薯的生产和流通环节。

关键词: 鲜切马铃薯, 复合防褐剂, 多酚氧化酶

Abstract: The screening of compound browning inhibitors for fresh-cut potatoes was explored by quadratic rotation composite design. The effect of screened compound browning inhibitor on polyphenol oxidase (PPO) activity and browning degree of fresh-cut potatoes during storage period was also analyzed. The results indicated that the optimal formula of compound inhibitor for controlling the browning of fresh-cut potatoes based on orthogonal design was 0.005% kojic acid, 0.045% isoascorbic acid, 0.045% L-Cys, 0.01% CaCl2 and 0.2992% EDTA-2Na. This compound inhibitor could obviously inhibit PPO activity, delay PPO activity peak for more than 6 days, and attenuate the browning degree of fresh-cut potatoes. The sensory quality of fresh-cut potatoes treated with this compound inhibitor was much better than that of fresh-cut potatoes treated with NaHSO3 and distilled water control group. Therefore, this screened browning inhibitor for fresh-cut potatoes is highly effective and has the potential to be an alternative to NaHSO3 as a browning inhibitor and be used for the manufacturing and circulation of potatoes.

Key words: fresh-cut potatoes, compound browning inhibitor, polyphenol oxidase (PPO)

中图分类号:

丁捷1，刘书香1，张雪军1，秦文1,2,*，李正国2. 鲜切马铃薯复合褐变抑制剂组合的筛选[J]. 食品科学, 2011, 32(6 ): 288-292.

DING Jie1，LIU Shu-xiang1，ZHANG Xue-jun1，QIN Wen1,2,*，LI Zheng-guo2. Screening of Compound Browning Inhibitors for Fresh-cut Potatoes[J]. FOOD SCIENCE, 2011, 32(6 ): 288-292.

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鲜切马铃薯复合褐变抑制剂组合的筛选

Screening of Compound Browning Inhibitors for Fresh-cut Potatoes

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