鲜切马铃薯褐变抑制的研究
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摘要
为了提高鲜切马铃薯的品质,本文通过单因素试验和正交试验分别研究了焦亚硫酸钠、柠檬酸、L-半胱氨酸、CaCl_2、异抗坏血酸钠、EDTA-2Na对马铃薯在鲜切过程中的酶促褐变影响。单因素试验结果表明:抑制马铃薯褐变的试剂的最佳浓度分别是焦亚硫酸钠0.10%,柠檬酸0.20%,L-半胱氨酸0.10%,CaCl_20.10%,异抗坏血酸钠0.10%,EDTA-2Na0.10%;正交试验结果表明:当选取柠檬酸、L-半胱氨酸、CaCl_2、异抗坏血酸钠作为抑制剂和以鲜切马铃薯的最低褐变度为目标值时,经过试验并将其结果进行参数优化获得其最佳方案是:柠檬酸0.40%+L-半胱氨酸0.15%+异抗坏血酸钠0.30%+CaCl_2 0.40%。以此方案进行试验验证,测得样品的平均褐变度仅为0.071,表明该方案可有效抑制马铃薯的酶促褐变,保证鲜切马铃薯的新鲜品质。
In order to improve the quality of fresh-cut potatoes,the effects of Sodium Metabisulfite,Citric Acid,L-cysteine,CaCl2,Sodium Isoascorbate and EDTA-2 Na on enzymatic browning of fresh-cut potato were studied by single factor experiment and orthogonal experiment. The results of single factor experiment showed that the optimum concentration of the inhibitors was Sodium Metasulfite 0.10%,Citric Acid 0.20%,L-cysteine0.10%,CaCl2 0.10%,Sodium Isoascorbate 0.10%,Sodium Isoascorbate 0.10%,EDTA-2 Na 0.10%. The results of orthogonal experiment showed that when citric acid,L-cysteine,CaCl2 and Sodium Isoascorbate were selected as inhibitors and the lowest browning degree of fresh-cut potatoes was taken as the target value,the optimum scheme was 0.40% Citric Acid + 0.15% L-cysteine + 0.30% Sodium Isoascorbate + 0.40% CaCl2. The experimental results showed that the average browning degree was merely 0.071,which indicated that the method could effectively inhibit enzymatic browning and ensure the quality of fresh-cut potatoes.
In order to improve the quality of fresh-cut potatoes,the effects of Sodium Metabisulfite,Citric Acid,L-cysteine,CaCl2,Sodium Isoascorbate and EDTA-2 Na on enzymatic browning of fresh-cut potato were studied by single factor experiment and orthogonal experiment. The results of single factor experiment showed that the optimum concentration of the inhibitors was Sodium Metasulfite 0.10%,Citric Acid 0.20%,L-cysteine0.10%,CaCl2 0.10%,Sodium Isoascorbate 0.10%,Sodium Isoascorbate 0.10%,EDTA-2 Na 0.10%. The results of orthogonal experiment showed that when citric acid,L-cysteine,CaCl2 and Sodium Isoascorbate were selected as inhibitors and the lowest browning degree of fresh-cut potatoes was taken as the target value,the optimum scheme was 0.40% Citric Acid + 0.15% L-cysteine + 0.30% Sodium Isoascorbate + 0.40% CaCl2. The experimental results showed that the average browning degree was merely 0.071,which indicated that the method could effectively inhibit enzymatic browning and ensure the quality of fresh-cut potatoes.
引文
[1]曾凡逵,许丹,刘刚.马铃薯营养综述[J].中国马铃薯,2015,29(4):233-243.
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[3]罗佳丽.鲜切紫薯褐变机理及控制技术研究[D].西南大学,2013.
[4]刘芳,赵金红,朱明慧,等.多酚氧化酶结构及褐变机理研究进展[J].食品研究与开发,2015(6):113-119.
[5]王涵.多酚氧化酶的固定化及其对酚类化合物催化氧化性能研究[D].中国海洋大学,2015.
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[11]徐德峰,张卫明,孙晓明,等.不同预处理对马铃薯片浸渍速率及感官品质的影响[J].食品工业科技,2007(5):98-99.
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[13]魏洁茹,贺小贤,胡瑾.马铃薯加工过程中褐变抑制剂的研究[J].中国调味品,2017,42(1):57-60.
[14]周泽宁,姜爱丽,胡文忠,等.焦亚硫酸钠溶液处理对采后红地球葡萄生理代谢及安全性的影响[J].保鲜与加工,2015(2):18-24.
[15]李胤楠,刘程惠,胡文忠,等.柠檬酸处理抑制鲜切香蕉褐变的研究[J].食品工业科技,2013,34(16):304-307.
[16]连文绮,樊迎,张丹.不同褐变抑制剂对鲜切苹果保鲜性能的影响[J].山西农业科学,2018(2):284-287.
[17]孔维宝,陆健,赵海锋,等.L-半胱氨酸抑制多酚氧化酶的机制研究[J].食品科学,2007,28(11):66-70.
[18]陈晨,胡文忠,姜爱丽,等.半胱氨酸控制鲜切苹果褐变的生理机制[J].食品科学,2018,39(3):282-288.
[19]丁捷,刘书香,张雪军,等.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.
[20]Mola S,Uthairatanakij A,Srilaong V,et al.Impacts of sodium chlorite combined with calcium chloride,and calcium ascorbate on microbial population,browning,and quality of fresh-cut rose apple[J].Agriculture&Natural Resources,2016,50(5):331-337.
[21]丁连忠.抗坏血酸衍生物抑制蘑菇的多酚氧化酶[J].食品科学,1991,12(2):22-25.
[22]Lilly Vámos‐Vigyázó,Haard N F.Polyphenol oxidases and peroxidases in fruits and vegetables[J].C R C Critical Reviews in Food Technology,1981,15(1):79.
[2]巩慧玲,赵萍,杨俊峰.马铃薯块茎贮藏期间蛋白质和维生素C含量的变化[J].西北农业学报,2004,13(1):49-51.
[3]罗佳丽.鲜切紫薯褐变机理及控制技术研究[D].西南大学,2013.
[4]刘芳,赵金红,朱明慧,等.多酚氧化酶结构及褐变机理研究进展[J].食品研究与开发,2015(6):113-119.
[5]王涵.多酚氧化酶的固定化及其对酚类化合物催化氧化性能研究[D].中国海洋大学,2015.
[6]北极心.土豆切开不变色就是转基因的吗?--NO[J].健康博览,2014(4):56-56.
[7]刘芳,赵金红,朱明慧,等.多酚氧化酶结构及褐变机理研究进展[J].食品研究与开发,2015(6):113-119.
[8]李全宏,赵雅松,蔡同一,等.鲜切马铃薯褐变抑制效果研究[J].食品科学,2005,26(9):92-95.
[9]黄绍华,胡晓波,王震宙.山药中多酚氧化酶的活性测定及其护色研究[J].食品与发酵工业,2005,31(06):31-33.
[10]彭益强,刘鹏,邓峰,等.源于马铃薯的多酚氧化酶活性中心必需基团组成与抑制机理[J].化工进展,2012,31(2):406-411.
[11]徐德峰,张卫明,孙晓明,等.不同预处理对马铃薯片浸渍速率及感官品质的影响[J].食品工业科技,2007(5):98-99.
[12]Dudley E D,Hotchkiss J H.Cysteine as an inhibitor of polyphenol oxidase.[J].Journal of Food Biochemistry,2010,13(1):65-75.
[13]魏洁茹,贺小贤,胡瑾.马铃薯加工过程中褐变抑制剂的研究[J].中国调味品,2017,42(1):57-60.
[14]周泽宁,姜爱丽,胡文忠,等.焦亚硫酸钠溶液处理对采后红地球葡萄生理代谢及安全性的影响[J].保鲜与加工,2015(2):18-24.
[15]李胤楠,刘程惠,胡文忠,等.柠檬酸处理抑制鲜切香蕉褐变的研究[J].食品工业科技,2013,34(16):304-307.
[16]连文绮,樊迎,张丹.不同褐变抑制剂对鲜切苹果保鲜性能的影响[J].山西农业科学,2018(2):284-287.
[17]孔维宝,陆健,赵海锋,等.L-半胱氨酸抑制多酚氧化酶的机制研究[J].食品科学,2007,28(11):66-70.
[18]陈晨,胡文忠,姜爱丽,等.半胱氨酸控制鲜切苹果褐变的生理机制[J].食品科学,2018,39(3):282-288.
[19]丁捷,刘书香,张雪军,等.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.
[20]Mola S,Uthairatanakij A,Srilaong V,et al.Impacts of sodium chlorite combined with calcium chloride,and calcium ascorbate on microbial population,browning,and quality of fresh-cut rose apple[J].Agriculture&Natural Resources,2016,50(5):331-337.
[21]丁连忠.抗坏血酸衍生物抑制蘑菇的多酚氧化酶[J].食品科学,1991,12(2):22-25.
[22]Lilly Vámos‐Vigyázó,Haard N F.Polyphenol oxidases and peroxidases in fruits and vegetables[J].C R C Critical Reviews in Food Technology,1981,15(1):79.