摘要
采用WSC-S型色差计,研究了氯化钠和氯化钙复合溶液、亚硫酸氢钠溶液、D-异抗坏血酸钠、柠檬酸溶液、半胱氨酸盐酸盐溶液、草酸等6种物质对速冻莱阳梨丁防氧化褐变抑制作用。单一因素氧化褐变抑制剂对速冻莱阳梨丁的氧化褐变抑制效果经不同时间研究发现,护色效果最好的为0.1%D-异抗坏血酸钠。D-异抗坏血酸钠的质量分数,在有效抑制褐变所需要的用量不应太大,当质量分数过大时,D-异抗坏血酸钠自身氧化酶变会越大。
The inhibitory effects of sodium chloride and calcium chloride solution, sodium bisulfite solution, D-isoascorbate sodium, citric acid solution, cysteine hydrochloride solution and oxalic acid on butyl oxidase transformation of quick-frozen Laiyang pear were studied by using WSC-S chromatometer. The inhibitory effect of single factor oxidase change inhibitor on quick-frozen Laiyang pear was studied at different time. It was found that the best color protection effect was 0.1% D-isoascorbic sodium. The concentration of D-isoascorbate sodium should not be too high,while the amount needed to effectively inhibit enzymatic change should be met. When the concentration is too high,the autoxidase of D-isoascorbate sodium becomes larger.
引文
[1]中国统计局.中国农业统计年鉴[M].北京:中国统计出版社,1999:134-138.
[2]Asemota H N,Wellinggton M A,Odutuga A A.Effectofshort-termstorageonphenoliccontent,o-diphenolaseandperoxidaseactiviiesofcutyamtubers(Dioscoreasp).[J].Sci.Food Agric.,1992,60(3):128-132.
[3]王章.食品酶学[M].北京:中国轻工业出版社,1990:75-79.
[4]邵长富.软饮料工艺学[M].北京:轻工业出版社,1987:97-102.
[5]Podsedek A,Wilska-Jeszka J,Anders B,et al.Compositional characterization of some apple varieties[J].European Food Research Technology,2000(4):268-272.
[6]杨明冠,朱传合.超声处理抑制鲜切马铃薯酶促褐变的机理研究[J].农产品加工,2016(6):1-5,8.
[7]黄赫雁,韩春然,李煜,等.香菇多酚氧化酶活性测定方法的改进[J].农产品加工,2016(21):32-37.
[8]何俊萍,李建中,苑社强,等.双孢菇加工前变色反应及色泽控制[J].河北农业大学学报,2002,25(3):54-56.
[9]韩淘,李丽萍,赵佳.切割山药片在贮存期间的色泽变化及护色工艺研究[J].食品工业科技,2005,26(1):175-177.
