抑制剂对蓝莓果汁加工过程的酶促褐变研究
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摘要
为了解决蓝莓果汁在加工中易引发严重的酶促褐变而影响其食用品质和营养价值的问题,研究了蓝莓果汁加工过程中关键加工单元中酶促褐变的情况,就抗坏血酸、柠檬酸、氯化钙及L-半胱氨酸对酶促褐变的抑制作用进行了研究。探讨复合抑制剂在不同贮藏时间、温度下对果汁褐变程度的影响。结果表明,蓝莓果汁中多数褐变发生在打浆过程,因此抑制剂应该在打浆时加入。单一抑制剂在其所选浓度范围内对蓝莓果汁加工过程中酶促褐变的抑制程度顺序为:L-半胱氨酸>氯化钙>抗坏血酸>柠檬酸。最佳的抑制剂组合为抗坏血酸为0.09%,柠檬酸为0.5%,氯化钙为0.1%,L-半胱氨酸为0.1%。复合抑制剂在25℃和37℃条件下可有效抑制果汁的酶促褐变,而4℃条件下的影响并不显著。该研究可为利用抑制剂控制蓝莓果汁褐变提供理论和参考依据。
In order to solve the problem of enzymatic browning of blueberry juice in processing seriouly affected its edible quality and nutritional value,enzymatic browning and its inhibitors including ascorbic acid,citric acid,calcium chloride and L-cysteine in the processing of blueberry juice were studied. The influences of composite inhibitor on different storage temperature and time was also tested. The results showed inhibitors should be added during crushingbecause most of the enzymatic browning occurred during the processing. The order of the intensity of inhibition on enzymatic browningof blueberry juice was L-cysteine > calcium chloride > ascorbic acid >citric acidwithin the range of concentrations selected.The optimal formula of compound inhibitorwere ascorbic acid 0.09%,citric acid 0.5%,calcium chloride 0.1%,L-cysteine 0.1%.The compound inhibitor could effectively inhibit enzymatic browning under 25℃ and 37℃,but no significant effects at 4 ℃.This study will provide theory and basis for controlling enzymatic browning in blueberry juice.
In order to solve the problem of enzymatic browning of blueberry juice in processing seriouly affected its edible quality and nutritional value,enzymatic browning and its inhibitors including ascorbic acid,citric acid,calcium chloride and L-cysteine in the processing of blueberry juice were studied. The influences of composite inhibitor on different storage temperature and time was also tested. The results showed inhibitors should be added during crushingbecause most of the enzymatic browning occurred during the processing. The order of the intensity of inhibition on enzymatic browningof blueberry juice was L-cysteine > calcium chloride > ascorbic acid >citric acidwithin the range of concentrations selected.The optimal formula of compound inhibitorwere ascorbic acid 0.09%,citric acid 0.5%,calcium chloride 0.1%,L-cysteine 0.1%.The compound inhibitor could effectively inhibit enzymatic browning under 25℃ and 37℃,but no significant effects at 4 ℃.This study will provide theory and basis for controlling enzymatic browning in blueberry juice.
引文
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[15]Suttirak W,Manurakchinakorn S.Potential application of ascorbic acid,citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables[J].Walailak Journal of Science&Technology,2010,7(1).
[2]胡雅馨,李京,惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学,2006,27(10):600-603.
[3]Forney C F,Kalt W,Jordan M A,et al.Blueberry and cranberry fruit composition during development[J].Journal of Berry Research,2012,2(3):169-177.
[4]刘文旭,黄午阳,曾晓雄,等.草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究[J].食品科学,2011,(23):130-133.
[5]Barba F J,Esteve M J,Frigola A.Physicochemical and nutritional characteristics of blueberry juice after high pressure processing[J].Food Research International,2013,50(2):545-549.
[6]宋晓雪,胡文忠,毕阳,等.鲜切果蔬酶促褐变关键酶的研究进展[J].食品工业科技,2013,34(15):390-393.
[7]倪文兵,童军茂.红枣多酚氧化酶酶促褐变控制研究[J].食品工业科技,2012,33(4):205-208.
[8]綦菁华,王芳,谭峰,等.板栗酶促褐变产物的研究[J].中国食品学报,2012,12(7):67-72.
[9]何瑛,张有林,张国仁.石榴果皮褐变产物的提驭、分离与结构鉴定[J].食品工业科技,2008(4):133-136.
[10]杨心宇,綦菁华,王静,等.板栗仁酶促褐变产物的提取及稳定性研究[J].中国农学通报,2010,26(17):103-107.
[11]董乐.龙眼果皮酶促褐变产物的提取、稳定性及抗氧化活性研究[J].中国农学通报,2012,28(28):174-181.
[12]Kumar S,Mishra B B,Saxena S,et al.Inhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processing[J].Food Chemistry,2012,131(4):1223-1232.
[13]Gao M,Feng L,Jiang T.Browning inhibition and quality preservation of button mushroom(Agaricus bisporus)by essential oils fumigation treatment[J].Food Chemistry,2014,149(8):107-113.
[14]胡云峰,胡明,邢亚阁,等.雪莲果汁褐变抑制条件的优化研究[J].食品科学,2009,30(6).
[15]Suttirak W,Manurakchinakorn S.Potential application of ascorbic acid,citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables[J].Walailak Journal of Science&Technology,2010,7(1).